Beef stewed with radish helps to grow taller. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is especially suitable for people who are growing and developing, recovering from surgery or illness, in terms of supplementing blood loss and repairing tissues.

Effects of eating beef:

1. Beef is rich in sarcosine

The sarcosine content in beef is higher than that of any other food. It is particularly effective in building muscle and increasing strength. In the first few seconds of training, creatine is a source of muscle fuel and can effectively supplement adenosine triphosphate, so that training can last longer.

2. Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help strengthen your immunity, promote protein metabolism and synthesis, and thus help the body recover after intense training.

3. Beef contains carnitine

The content of carnitine and sarcosine in chicken and fish is very low, but the content in beef is very high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids. It is an amino acid that plays an important role in muscle growth for bodybuilders.

4. Beef contains potassium and protein

Potassium is a mineral that is lacking in the diet of most athletes. Low potassium levels inhibit protein synthesis and growth hormone production, which affects muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

5. Beef is a low-fat source of linoleic acid

Beef has very low fat content, but is rich in conjugated linoleic acid. These potential antioxidants can effectively combat weight lifting. Tissue damage caused by exercise. In addition, linoleic acid also acts as an antioxidant to preserve muscle mass.

Note:

Beef cannot be eaten raw. As Western food, Japanese and Korean food become more and more popular in China, many people are beginning to accept raw food, and sashimi and vegetable salads are everywhere. It can be seen that some people are willing to try even raw beef and oysters.

There is a risk of microbial contamination during the production, storage, processing and transportation of raw meat and seafood. Common bacterial contaminations include Salmonella in raw eggs, E. coli O157:H7 in raw beef, and Vibrio vulnificus in oysters. Freezing, hot sauce, mustard, smoking, drinking, etc. cannot completely kill harmful bacteria, only sufficient heating can.

The hosts of parasites are not limited to animals. Parasites may also be infected by eating raw aquatic plants.

Reference for the above content: Baidu Encyclopedia--Beef