1. The unsaturated fatty acid content of Xuelong black cattle is higher than that of yellow cattle, both monounsaturated fatty acids and polyunsaturated fatty acids are higher than that of yellow cattle, and higher than that of American cattle and Australian cattle in the upper brain, belly and leg meat.

2. The saturated fatty acid content of Xuelong black cattle is lower than that of yellow cattle, and it is lower than that of American cattle and Australian cattle in upper brain, belly and leg.

3. The fat content of upper brain, beef tenderloin and leg meat of Xuelong black cattle is 27.3, 9.2 and 6.8% respectively, and the average of the three parts is 14.4%. If this value is taken as the average fat content of Xuelong beef, it is higher than that of yellow cattle (different sources) but lower than that of pork (4%).

4. The calorie content of the upper brain, beef tenderloin and leg meat of Xuelong black cattle per 1 grams is 325,176 and 158 kcal respectively. Many data think that the calorie content of yellow beef is 16 or 125 kcal, so it can be seen that the calorie content of Xuelong black cattle is larger than that of yellow cattle.

5. The contents of protein in the upper brain, beef tenderloin and leg meat of Xuelong black cattle were 15.9%, 2.9% and 22.2%, respectively, and there was little difference between them and the corresponding parts of yellow beef. Both of them are higher than that of pork (14.4%). < P > 6. Taurine is .1% per 1 grams of Xuelong black cattle. Taurine is an essential substance to promote the development of nerve cells, and has the functions of promoting intelligence, strengthening brain and relieving fatigue.

7. Comparing the mineral contents of Xuelong black cattle (upper brain, beef tenderloin and leg meat) and yellow beef, the iron and zinc contents of the former are higher than those of the latter, and the rest are similar.

8. Comparing the mineral contents of Xuelong black cattle (upper brain, beef tenderloin and leg meat) and pork, the former is higher in potassium, zinc, magnesium and copper than the latter.

9. Comparing the vitamin contents of Xuelong black cattle (upper brain, beef tenderloin and leg meat) and yellow beef, the vitamin A and vitamin B1 of the former are higher than those of the latter, and the rest are similar.

1. Comparing the vitamin contents of Xuelong black cattle (upper brain, beef tenderloin and leg meat) and pork, the former has higher vitamin A, vitamin B1 and vitamin B2 than the latter.

11. Comparing the caloric content of Xuelong black cattle (upper brain, beef tenderloin and leg meat) with that of pork, the average of upper brain, beef tenderloin and leg meat of Xuelong black cattle is 219 kcal, while the average of pork is 331 kcal, the former is lower than the latter.

12. According to different sources, every 1 grams of pork contains 81-22 mg of cholesterol, and beef contains 8-12 mg. The cholesterol content of the upper brain, beef tenderloin and leg meat of Xuelong black cattle is 75 mg, 7 mg and 65 mg, respectively, and the average cholesterol content of the three parts is 7 mg. If this value is taken as the average cholesterol content of Xuelong beef, it is lower than that of yellow beef and pork.