Livestock meat contains 10% to 20% protein, but also rich in iron and essential amino acids, can provide sufficient energy for the body to ensure that the body's daily activities.

Meat nutrients can vary depending on the type of animal, age, location and fatness. Protein content is generally 10-20%, including viscera such as liver and other content is higher, up to 21% or more, followed by lean meat, the content of about 17%, of which beef is higher, up to 20.3%, the content of fat is lower, such as fat pork is only 2.2%, the composition of the meat protein of the 9 acid, close to the human body tissue needs.

So the physiological value is higher, known as complete protein or quality protein. In the proportion of amino acid composition, in addition to phenylalanine and methionine than the human needs ratio is slightly lower, the rest are sufficient.

Extended Information

The protein provided by meat is biologically important to the human body. The amino acids that make up proteins,*** there are more than 20 kinds of amino acids, of which 8 kinds (essential amino acids) can not be synthesized by the human body itself, you must rely on the intake of food containing these 8 kinds of amino acids to obtain; and meat food proteins are complete proteins, which can provide all kinds of amino acids that the human body needs.

When meat protein is digested in the human body, the amino acids that are broken down can be absorbed. In contrast to meat proteins, the proteins provided by plant foods are sometimes less complete than meat proteins, and some may be deficient in the eight essential amino acids or in one or more of the 20 essential amino acids, including the eight essential amino acids, such as lysine, which is commonly lacking in cereals.

Common meats include pork, beef, lamb, dog, and chicken, duck, and goose. The main nutritional value of meat is that it provides protein, as well as fat and some minerals and vitamins.

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