Nutritional value of steak:
Beef contains the elements needed by the human body, is the most high and rich. These include: protein, blood quality iron, vitamins, zinc, phosphorus and a variety of amino acids.
The human body in the absorption of diverse food nutrients, it is not possible to take in all the required nutrients, but from the beef intake for the most direct and most complete. Moreover, the nutritional composition of beef is very high, the human body needs 22 kinds of amino acids every day, more than half of the amino acids can be produced by the human body, but there are 8 kinds of amino acids in the human body can not be self-manufactured, known as the essential amino acids, have to be ingested by the food.
Beef food contains the body's need for these 8 essential amino acids, and is 100% absorption, any animal or plant nutrition can not be compared with beef, so, have to eat a piece of beef, up to the day's nutrition said.
The lean part of beef is rich in high-quality protein, iron, vitamin B complex and other excellent nutrients.
Protein is an indispensable nutrient for maintaining human health. Protein, along with sugar and fat, are the three major nutrients needed by the human body, and are also the most important nutrients for sustaining life. Our muscles, skin, organs, bones, blood vessels, hair, nails, etc. are all made of them, and they are also the raw materials for the production of blood, hormones, oxygen, neurotransmitters, and immune substances.
Beef contains a balanced amount of essential amino acids. Proteins contained in food will be broken down and utilized by small units of amino acids in the body, while essential amino acids cannot be synthesized from the body and need to be replenished from food.
Essential amino acids -- adults need 8, children 2 more for 10, another feature of beef is that it contains balanced nutritional amino acids. It's a good choice for developing children to have a strong body, and for the elderly to have their digestive function deteriorate and their absorption ability reduced.
Beef is rich in iron, which is easily absorbed by the human body, and it relies on the hemoglobin of the red blood cells in the blood to transport oxygen and energy to all parts of the body. And none of its components can be without iron. Iron contained in food **** divided into 2 kinds, often weight loss of women are prone to anemia, for those who want to maintain the vigor, prevention of anemia is very important.
Nutritional value of milk:
Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients contained in other foods, but also contains millions of foods in the world does not contain biologically active substances (some people call it "lifeblood"), so there is a Chinese saying "gold and silver water is not as good as milk".
Fresh milk contains a variety of biologically active substances, including cytokines (such as interleukins), active genes, hormones, immunoglobulins and so on. They are synthesized by various cells with corresponding biological activities. Trillions of cells are born and die every day in animals, which cannot be controlled without these active substances. Their molecular weight is very small, so they can enter the milk. The content is small, but the effect is quite powerful, can be said to be "four two thousand pounds".
Many of the biologically active substances in breast milk are afraid of heat. Scientist Pasteur proved through a large number of scientific experiments, if the processing temperature exceeds 85 ℃, the nutrients in milk will be destroyed. In recent years, China has appeared room temperature milk, also called ultra-high temperature sterilized milk. This kind of milk is sterilized using 130 ~ 150 ℃ ultra-high temperature after filling. This sterilization method not only destroys all the biologically active substances and most of the vitamins in fresh milk, but also makes the easily absorbed calcium ions combine with the casein of milk to form complexes that are not easily absorbed. Room temperature milk was once popular in some countries, but now developed countries have banned the use of ultra-high-temperature process to process milk. From a nutritional point of view, the nutritional value of various kinds of milk ranking order is: fresh milk is gold, yogurt is silver, milk powder is copper, room temperature milk is iron. If the nutritional value of milk is evaluated according to the packaging, the house-type carton milk 100 points, glass bottles and plastic bags of fresh milk 90 points, with raw milk fermented yogurt 80 points, fortified milk powder 60 points, with milk powder fermented yogurt 50 points, room temperature milk 40 points. This is because making house-type carton fresh milk requires the highest quality of raw milk and the best filling aseptic conditions and shelf life. Fresh milk in glass bottles and plastic bags scored lower due to factors such as poor protection from light and air permeability. In addition, milk has a very strong adsorption of odor characteristics, such as milk and green onions together, the next day the milk will have a green onion flavor. If the milk is packed in a plastic bag, it will inevitably have a plastic odor. It can be seen that no matter which way you look at it, the nutritional value of room temperature milk is ranked last.