For 100grams each, which has most or least iron content? 👈
Beef, pork, lamb, chicken or fish ?
Beef and lamb have the highest iron content followed by pork. Chicken has the less iron content, followed by fish. 👈
Note that the iron content of meat can vary depending on the cut of meat, the cooking method, and the age of the animal. Eg a 3.5-ounce cooked hamburger patty has about 2.7 mg of iron, while a 3.5-ounce cooked lamb chop has about 4.5 mg of iron.
Study of Over 1 Million People Finds Intriguing Link Between Iron Levels And Lifespan
17 July 2020
https://www.sciencealert.com/a-study-of-1m-people-finds-a-strange-link-between-iron-levels-and-long-life
"...Put simply, having too much iron in the blood appeared to be linked to an increased risk of dying earlier."👈
Is fish a better source of nutrition than red meat such as beef, lamb, chicken or pork ?
Yes, fish is generally considered to be a better source of nutrition than red meat such as beef, lamb, or chicken or pork. This is because fish is typically lower in saturated fat and calories, and higher in protein, omega-3 fatty acids, and vitamin D.
Here is a comparison of the nutritional content of a 3.5-ounce (100-gram) cooked serving of various types of meat:
As you can see, salmon is the most nutritious type of meat, followed by chicken breast. Beef chuck roast and pork chops are the least nutritious types of meat.
Fish is also a good source of other nutrients, such as selenium, iodine, and vitamin B12. These nutrients are important for overall health and well-being.
The American Heart Association recommends eating two servings of fish per week, especially fatty fish such as salmon, tuna, and mackerel. Fatty fish are particularly high in omega-3 fatty acids, which have been shown to reduce the risk of heart disease, stroke, and other chronic diseases.
If you are looking for a healthier alternative to red meat, fish is a good option. It is a nutrient-rich food that can help to improve your overall health.
Why is lamb and beef termed red meat whilst turkey, pork, chicken and fish are not ?
Meat is classified as red or white based on its myoglobin content. Myoglobin is a protein that stores oxygen in muscle tissue. Red meat has more myoglobin than white meat, which is why it has a redder color. Myoglobin is important for muscle function, as it helps to deliver oxygen to the muscles during exercise. However, myoglobin can also break down into compounds that are harmful to the body, such as N-nitroso compounds (NOCs). NOCs have been linked to an increased risk of cancer. Red meat, such as beef and lamb, is typically higher in myoglobin than white meat, such as chicken and turkey. Pork is classified as red meat, but it has less myoglobin than beef and lamb. The following table shows the myoglobin content of different types of meat: | Meat | Myoglobin content (mg/100g) | | Beef | 8.0 | | Lamb | 7.5 | | Pork | 5.5 | | Chicken | 4.0 | | Turkey | 3.5 | As you can see, beef and lamb have the highest myoglobin content, followed by pork. Chicken and turkey have the lowest myoglobin content. It is important to note that the myoglobin content of meat can vary depending on a number of factors, such as the animal's diet, age, and muscle type. For example, grass-fed beef has a higher myoglobin content than grain-fed beef. The American Heart Association recommends eating red meat in moderation and choosing lean cuts whenever possible. It is also important to cook red meat at low temperatures to minimize the formation of NOCs. >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> The terms "red meat" and "white meat" are used to classify meat based on its myoglobin content. Myoglobin is a protein that stores oxygen in muscle tissue. Meat that has more myoglobin is considered red meat, while meat that has less myoglobin is considered white meat.
The following factors can affect the myoglobin content of meat:
- Animal type:
Some animals, such as cattle and sheep, naturally have more myoglobin in their muscles than other animals, such as poultry and fish. This is because these animals rely on their muscles for sustained activity, such as grazing and running.
- Muscle type:
Muscles that are used more often, such as the leg muscles of a chicken, have more myoglobin than muscles that are used less often, such as the breast muscles of a chicken.
Diet: Animals that eat a diet that is high in protein and low in fat tend to have more myoglobin in their muscles.
Age: As animals get older, their muscles tend to have more myoglobin.
Red meat is typically higher in saturated fat and cholesterol than white meat. However, red meat is also a good source of protein, iron, zinc, and other nutrients.
The following table ( moved to above) shows the myoglobin content of different types of meat:
As you can see, beef and lamb have the highest myoglobin content, followed by pork. Chicken and turkey have the lowest myoglobin content. Fish is considered to be a white meat because it has a very low myoglobin content.
It is important to note that the terms "red meat" and "white meat" are not scientific terms. They are culinary terms that are used to classify meat based on its color.
Here are some tips for choosing and preparing red meat:
- Choose lean cuts of red meat, such as flank steak, eye round steak and top sirloin steak.
- Trim away any visible fat before cooking.
- Cook red meat at low temperatures to prevent the formation of harmful compounds. A.L.E., A.G.E.)
- Eat red meat in moderation ie no more than once a week.
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