Meat recommended by nutritionists. Benefits of eating this type of meat
Meat that helps to restore tissues and is good, including for those who have undergone surgery and are in convalescence. The nutritional value of the lamb is impressive.
It contains a wide range of beneficial nutrients, including proteins, healthy fats, vitamins and minerals. Also, the lamb has the highest content of Omega 3 fatty acids. Last but not least, the lamb contains vitamins B12, B3, B5, K6, B6, and also minerals such as zinc, selenium, phosphorus, potassium, copper , magnesium, sodium, calcium, manganese.
It is a meat that helps to restore tissues, it is good for those who have undergone surgery and are in convalescence. It also helps prevent cardiovascular disease and anemia, thanks to the large amount of iron it contains.
Here's what the health benefits of lamb:
- The lamb is extremely rich in high-quality protein.
- It contains high amounts of healthy fats, has more Omega 3 than most meat preparations, plus a high level of oleic acid.
- The lamb contains large amounts of creatine, a compound that helps improve sports performance.
- It prevents heart disease and anemia, because it is rich in iron.
- The B vitamins complex of lamb helps metabolize proteins, carbohydrates and fats.
- Lamb can increase immunity.
- A portion of 100 grams of lamb has 38% of the daily zinc requirement. And the rich zinc content this meat contains makes the wounds heal more easily.
- There are studies that show that this type of meat can improve visual acuity.
Nutritionists claim that it is ideal to cook the lamb in the oven at the grill. Also, do not try to combine lamb with bread, pasta, pudding or potatoes because it will become difficult to digest. It is best to eat the lamb with grilled vegetables.