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Vitamins are all essential to the functioning of the body.

Each category of food contributes differently to vitamin intake. Covering your needs therefore requires changing your diet.

Meat contributes mainly to the intake of vitamins of group B:
B3, B6 and B12.

Vitamin B12 (Cobalamin)

It is essential for the formation of red blood cells and therefore the transport of oxygen. It also contributes to the proper functioning of the brain.
This vitamin is only present in products of animal origin. All meats and tripe products are rich in vitamin B12.
״Source:
(1) AFSSA – CNERNA – CNRS – Recommended dietary intakes for the French population. Tec & Doc, 3rd ed. Paris 2001.
(2) ANC for adolescents aged 13-15.
(3) ANC for senior women and men over 75״

Vitamin B3-PP (Niacin)

Vitamin B3-PP, called niacin, is used in the composition of many enzymatic systems essential for cell function (energy, growth, etc.).

״Source:
(1) AFSSA – CNERNA – CNRS – Recommended dietary intakes for the French population. Tec & Doc, 3rd ed. Paris 2001.
(2) ANC for adolescents aged 13-15.
(3) ANC for senior women and men over 75״

Vitamin B6 (Pyridoxine)

Vitamin B6, called pyridoxine, is involved in the production of energy from carbohydrates stored in the muscles, participates in the metabolism of amino acids and the functioning of the nervous system.

Credit : la-viande.fr | https://www.la-viande.fr/nutrition-sante/valeurs-nutritionnelles-viandes/vitamines-viande