The majority of cuts of beef contain less than 6% fat, regardless of how they are cooked (grilled, boiled, roasted, braised).
Beef is one of the first sources of iron in the diet. It has an absorption rate in the range of 20 to 25%, which is 4 to 5 times greater than that of iron in non-heme form contained in most foods.

Beef is also one of the first sources of high quality protein. Indeed, it contains on average between 17 and 23% of proteins which contain all the amino acids and especially the so-called essential amino acids that is brought only by the food.

The amount of fat present in the beef varies with the pieces. Beef contains on average 8% of fat, the stones being made on pieces with visible fat removed. There are as many monounsaturated fatty acids (MUFAs) as saturated fatty acids (SFAs) and very few polyunsaturated fatty acids (except in the liver or kidneys). Beef also contains trans fatty acids (TFA) that are naturally occurring (made in the animal’s rumen) but for which, according to AFSSA, there is no evidence of increased risk of coronary heart disease. .

It also provides other minerals (zinc and selenium) and vitamins (B3, B6 and B12). As many nutrients that contribute to the maintenance of our physical fitness and our muscle tone in everyday life.

A June 2011 article in the American Journal of Clinical Nutrition reports that consuming 100 grams of red meat a day increases the risk of developing diabetes by 19%. Too much meat would triple the risk of recurrence of colon cancer (JAMA Aug. 2007). We can therefore recommend, with no consequence on health, to consume only 5 servings of meat a week. Red meat can be limited to 1 or 2 servings a month, as in a Cretan diet.

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