Meat Extra Class is characterized by high fat, combined with the minimum content of connective tissue elements. For example, tenderloin is assimilated easily by the organism; the protein content in it is optimal inconsideration of amino acid sequence. Therefore you must strive for such types of meat products are regularly included in ration. On the other hand, meat with a high content of connective tissue proteins and other elements also is necessary for the body: it encloses a certain number of connective tissue. It contains collagen, from which when heating are formed gluten, gelatin and others. They more active affect the digestion, particularly, encourage secretion of juice and motor function of stomach and bowels; support some dietary effects, as well as have a wholesome effect on the condition and working of useful gut organisms.
Meat should be present in the diet of patients of atherosclerosis, hypertension and ischemic heart disease. Equally for older people, as well as those who suffer from a nervous irritability, the most suitable meat is that rich in connective tissue proteins.
Include the offal into the diet - tongue, liver, brain, kidneys, udder, lungs, spleen, tripe. They are not only tasty, but are an excellent source of protein, phosphorus and especially iron. Moreover, most of red offal contains the same quantity of protein as meat fillets.
Each type of red offal has its own characteristics, which make it possible to mark out its valuable biological properties and determine its rational use in food.
Tongue on the protein contents slightly inferiors to meat, but in quality superiors it. It is easily digested and assimilated, contains a small quantity of connective tissue and extractive substances. Therefore tongue is a delicacy and dietary product. For example, boiled tongue with mashed potatoes - delicious, nourishing and useful dish.
Among the delicacy and therapeutic products is the liver. The structure of tissue, specific taste, ease of separation of nutrient from stroma make this product indispensable basis for cooking liver sausages and pâtés. Quantity of protein in the liver is the same as in beef, but qualitatively, this protein is significantly different. Liver contains globulin, albumin, collagen, nukleoproteidy, glyukoproteidy. The main feature of the liver - presence in its composition ironproteid proteins. The main ironproteid of the liver is ferritin, which contains more than 20% of iron. It plays an important role in the formation of haemoglobin and other pigments of blood. 100 g pork liver contains 12 mg of iron - 5 times more than in beef, 6 times more than in mutton, and 8 times more than in pork. Thanks to the contents of a significant quantity of iron as mineral substance, the liver has antianemic property.
In addition to iron, the liver contains a large number of vitamins, so it is advised to use during beriberi and gipovitaminozah. For example, 100 grams of liver contains 3.5 mg of vitamin A (2 daily doses). In addition, the liver is rich in Group B vitamins (especially B2, PP, Pantothenic acid, B6, choline, B12). Vitamin C is a little in the liver, its number does not exceed 8 mg per 100 g liver. The liver contains a large quantity of phosphorus (up to 350 mg per 100 g), which is required for normal functioning of brain nerve tissue. Liver is rich in extractive substances that have a major impact on the secretion of juice, hence the use of liver by patients with gastritis, gastric ulcer disease and duodenum should be limited.
Kidneys contain about 13% of protein, iron and vitamins of group B, but the peculiar taste and smell of dishes from kidney is a significant deficiency, which prevents their routine use in food.
Brains contain about a half of the number of protein, which is available in beef, could be an additional source of phosphorus and iron.
An excellent source of collagen is tripe, in which the connective tissue proteins constitute nearly a half of protein. The greater part is collagen (6.8%) and small - elastin (0.59%).
So, in order to feel good, not tired and maintain normal weight, you need to use a wide variety of products that are the source of growth and plastic materials, energy materials, guaranteeing the entry of the necessary regulatory vital components and concentrating biologically active substances.
The source of plastic substances are all foods of animal origin. The most important component of theirs is a protein containing all indispensable amino acids, kindly balanced for tissue synthesis. Total protein in in foods of animal origin in meat and fish is 15-20%, in milk - 3-4%, in the curd - 15 ~ 17% in eggs - 12%. Assimilability of protein of the foodstuffs of animal origin - not less than 96%.
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