The amino acid content of fresh bactrian camel meat is arginine 15.85-30.89%, glutamic acid 9.2-95%, threonine 7.5-23.6% and alanine 34.5-60.2%. Proline 2.06-6.55 mg%, tyrosine 0.6-2 1.53 mg%, tryptophan 0-24.6 mg%, methionine 0- 13. 165438. Contains inosine -5- monophosphate, copper, etc.

Camel meat annotation Camel meat is the meat of bactrian camel, a kind of camel. Camels are animals that grow in desert areas. Its hump is the nutrition bank of camel, which is connected with the back muscles and consists of rich colloidal fat. It is a rare delicacy in China's traditional recipes. Camel's palm, that is, hoof palm, is fat and thick, rich in protein, and its meat is tender and elastic.

Camel meat is rich in protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin B: and nicotinic acid. Among them, the fat content is 6.5%, and its cholesterol content is also very low, so it is a healthy meat.

Camel meat is suitable for people with deficiency of qi and blood, weakness of muscles and bones, malnutrition and stubborn wind disease.

Camel meat is not edible. Camel meat is warm and beneficial. Ordinary people can not eat, but patients with skin diseases should not eat.