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mino acids. Beef contains all 9 essential amino acids making it an excellent source of complete protein. |
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12 is an essential vitamin found only in animal products such as beef. B 12 is necessary in the production of DNA and the metabolism of all cells. |
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onjugated linoleic acid (CLA), an anticancer compound demonstrated to inhibit cancer, is found in higher concentrations in beef than in other meats. |
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igestibility. Beef is 96% digestible. |
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nergy. |
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its into a healthy eating plan. The USDA Food Guide Pyramd recommends eating 2 to 3 servings (5 to 7 ounces) from the Meat, Poultry, Fish, Dry Beans, Eggs and Nuts Group each day. |
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lutathione, an anti-oxidant found in high concentrations in beef, increases the body's ability to rid itself of free radicals associated with aging, cancer, heart disease and arthritis. |
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amburgers. Enjoy, guilt free. With just 12 grams of fat, a regular hamburger has about half the fat found in chicken nuggets or a fish sandwich. |
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ron, an essential part of the hemoglobin in red blood cells, carries oxygen throughout the body, providing us with energy. Beef is an important source of easily absorbed iron with as much as 23% of iron being absorbed compared to as little as 3% from plant sources. |
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ust 6.4% of fat in the diet comes from beef. 31% of fat in the diet comes from the fats and oils category, those fats added in processing, cooking and at the table. |
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ing of all protein foods. Beef is the top selling item at supermarkets and the most often ordered entrée at foodservice. |
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ean. Did you know that there are 7 cuts of beef that fall between the fat content of a skinless chicken breast and thigh. (eye of round, rop round, round tip, top sirloin, bottom round, top loin, tenderloin) |
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inerals. Beef is a source of magnesium, potassium, and phosphorus in addition to iron and zinc. | |
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utrient dense. According to the May 1998 Journal of the American Dietetic Association, beef is the number one source of protein, B12 and zinc in the diet, and the number two source of iron. |
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rgan meats, leather, gelatin, soap, shampoo, cosmetics, lotions, fabric softeners, lifesaving drugs like insulin and much more. By-products of the beef industry contribute to the quality of many lives. |
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rotein is necessary to build and repair body tissues and is essential for all ages. A serving of beef provides twice as much protein as an equal serving of tofu. |
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uick and easy to prepare for a nutritious meal or snack in minutes. Many of the new convenient beef products in the grocery store today take less than 10 minutes in the microwave, placing dinner on the table in less than 30 minutes! |
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educed cholesterol. Large clinical trials, comparing lean red and white meat’s effect on cholesterol, has shown that red meat has the same cholesterol lowering effects as white meat when part of a heart-healthy diet. |
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tearic acid. Not all saturated fats are "bad". Almost half of the saturated fat found in beef is stearic acid, which has a neutral effect on cholesterol levels |
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hiamine, niacin, riboflavin and B 6 help regulate the utilization of energy and promote healthy skin, eyes, nerves, and digestive system. Meat is the major dietary source of these B vitamins. |
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nsaturated fat. Beef has more unsaturated fat than saturated fat. To most people’s surprise, half the fat in beef ismonounsaturated, the same heart-healthy kind found in olive oil. |
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ersatility. Beef fits every menu and pocketbook. |
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holesome. |
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cellent value. Beef is primarily sold boneless and compares favourably in price to boneless cuts of other meats, poultry and fish. |
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ummy!! |
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inc, an essential trace element, plays a critical role in growth and helps the body resist disease. Unlike the zinc in plant foods, the zinc in beef is easily absorbed by the body. A 3 ounce serving of beef provides 39% of the daily value for zinc. | |