Vegetarian friends, go your way! Blue, bleeding or just right, the beef garners all the votes of carnivores who can not imagine spending a week without devouring a good big steak! But what are the real benefits of beef? Zoom on a piece of choice!

Nutritional values ​​of beef The nutritional value of beef varies depending on the breed and the piece chosen. On average, a piece of beef does not exceed 6% fat. A single 100 gram steak contains about 160 calories, making it a high-protein item that does not explode calories. Recommended during a diet, beef offers a reasonable amount of fat: per 100 grams, count 4 grams of fat that share equitably between monounsaturated and polyunsaturated fatty acids: when the first increase the rate of “bad” cholesterol the latter tend to decrease it and increase the “good” cholesterol.

The mode of preparation can then affect the intake of triglycerides, which are responsible for many cardiovascular diseases: prefer grilled beef and cook as little as possible. Cooking can eliminate many nutrients from beef and develop carcinogens. Vitamins and minerals from beef Beef is one of the best sources of iron in our diet, contributing to the formation of red blood cells in the blood. Vegetarians tend to suffer from iron deficiency in their diet and must compensate with legumes, which are also high in iron. The phosphorus contained in beef is necessary for the regeneration of tissues. Beef is an excellent source of zinc, copper and selenium: these antioxidant minerals are essential for the fight against free radicals, which are responsible for the aging of tissues and certain cardiovascular diseases and cancers. Its vitamin B vitamin cocktail (B2, B3, B6, B12) is essential for the maintenance and production of cells.

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