Red meat is a word in nutrition, which refers to meat that is reddish before cooking. Such as pork, beef, mutton, venison, rabbit meat and so on, all the meat of mammals is red meat. Red meat contains high saturated fat.

"Red meat" refers to livestock meat, including the muscles, viscera and products of pigs, cattle and sheep. The muscle color of red meat is dark red and the texture is deep. Red meat is rich in saturated fat, protein, zinc, nicotinic acid, vitamin B 12, thiamine, riboflavin and phosphorus.

"White meat" generally refers to fish, shrimp, shellfish, chicken, duck, vegetable meat (soybean), etc. In a broad sense, it refers to meat with fine muscle fiber, low fat content and high unsaturated fatty acid content in fat. Generally speaking, white meat food can provide rich protein, and its fat content is low, so it is not easy to cause "three highs".

Red meat is not as good as white meat, but that doesn't mean you should completely refuse to eat red meat. Compared with white meat, red meat is rich in trace elements such as iron and zinc, as well as vitamins B 12, protein, nicotinic acid, thiamine, riboflavin and phosphorus. These ingredients are very important for human health, especially for children who are in the growth and development period. Do not consume more than 500 grams of red meat per week.