Meat contains essential nutrients

Pork and beef are rich in B vitamins, such as B1, B6 and B12. They also contain haematic iron, which the human body is able to absorb easily. Pork and beef are an important source of zinc, selenium and vitamin D.

B vitamins are needed for many processes in the human body. Vitamin B12, for example, plays a part in the development of children’s brains, and a deficiency can cause anaemia. In conjunction with folic acid, vitamin B12 works to prevent cardiovascular disease.

The red colour of blood contains iron. It helps to transport oxygen through the body. An iron deficiency can cause anaemia, reduce performance and lead to fatigue. The body is better able to absorb haematic iron from meat than iron from plant products.

Pork contains a relatively high quantity of zinc. This mineral increases resistance and limits the chance of infection. It ensures that the immune system works properly. Zinc, for instance, helps to heal wounds. It plays a vital role in the development of children’s brains. Zinc is needed for the build up of proteins and therefore for tissue growth and renewal. It also plays a role in building up and breaking down carbohydrates. Zinc is a component of the insulin hormone. Beef also contains zinc.

Fats provide the body with energy. Fats also ensure that our body temperature remains at the right level. Fats are therefore essential, but from a health point of view, it is important to watch their quantity.

There are saturated and unsaturated fats. Saturated fats raise the level of cholesterol in the blood. Unsaturated fats, on the other hand, appear to be able to lower that cholesterol level. Unsaturated fats make up over half of the total amount in fat in many types of meat. But the most important advice is still to eat less fat. It is therefore important that the fatter types of meat are regularly alternated with the leaner types.

The amount of fat in pork is divided into five categories: extra lean, lean, average fat, fatty and very fatty. This is based on the average quantity of fat in 100 grams of unprepared meat.

The extra lean types are loin roast, tenderloin, pork steaks, liver, stir-fry pork, oyster pieces, and schnitzel (without breadcrumbs). The lean types are pork fillet slices, loin chops, rib chops, shoulder steaks. The types with average fat are minced pork, pork knuckle, spare ribs, shoulder chops. The fatty types are belly pork slices, sausages and roulades. The category of very fatty meat includes fatty bacon.

Beef is one of the leaner types of meat. The fat content differs depending on the part of the animal the meat comes from and the thickness of the layer of fat. A little fat is needed to give the meat flavour and keep it tender. After preparation, beef usually contains less than 10 grams of fat per 100 gram. Extra lean types – that means less than 5 grams of fat per 100 grams – are rump steak, frying steak, tenderloin, roasting joint and steak tartare.

Cholesterol is a fatty substance that the body has good use for in small quantities. Until recently, researchers thought that cholesterol in the diet had a detrimental effect on the cholesterol level in blood. However, research has shown that the effect of saturated fats on the cholesterol level in the blood is much stronger and that cholesterol in one’s diet only has a minor effect. A diet that contains no more than 300 milligrams of cholesterol is a good one.

Answers to questions about eating healthily and safely, being conscious of what you eat and enjoying it can be obtained from the Voedingscentrum Nederland. . This independent organisation ‘translates’ scientific knowledge into comprehensible, balanced, practical guidelines and dietary advice.

The Voedingsbureau is an independent nutrition agency whose core task is to provide information about nutrition and health. One of its aims is to increase awareness and personal responsibility when it comes to health.
 
The website www.vlees.nl contains nutritional information on various meat products, listed individually.