Ye un alimento común ta os humans y atras especies animals. A mayor parti d'o consumo de carne d'o ser humán proviene de mamifers, prencipalment d'animals domesticatos. Os humans minchan carne dende a Prehistoria gracias a la cazata. Posteriorment aconseguioron a domesticación de bells animals, prencipiando a ganaderia ta l'aprovechamiento d'os animals ta o suyo consumo entre d'atras cosas.
Health[editar | editar código]
The benefits of meat[editar | editar código]
The nutritional and building value of protein is of beneficial to the properties. The most useful - meat of young animals, in which connective tissue and hard-to-digest collagen fibers are in small quantities. The amount of meat is determined by human activity. Athletes and people with intense physical activity need more protein. The norm is the use of 0.5 kg of product. A small amount of this product activates the brain, protects against bone fragility and vitamin D deficiency. From meat products, he also receives a vitamin B12 that is not found anywhere else. It is involved in the formation of (blood cells) and regulates metabolic processes and nutrient absorption. The product is rich in the product that is involved in the synthesis of hemoglobin. Beef, pork, and many other varieties are rich in calcium, vitamin D, and phosphorus, strengthening the bones, and the nails, and strengthening the immunity. All types of meat contain B vitamins, which are essential for the normal functioning of metabolism, processing of food-injected foods, fats, and carbohydrates, as well as regulating the activities of the nervous system. Animals are rich in vitamins D, A and B, and this organ contains the necessary body. The calcium and the magnesium that are in the composition strengthen the heart muscle and regulate its work. It is in the flesh of animals contains animal fat, necessary for our body. Lack of fat leads to many diseases, and especially suffers reproductive system. A diet containing meat dishes will help a person to build muscle faster and strengthen muscles throughout the body.
Composition[editar | editar código]
The product has a lot of protein, fat, carbohydrates. At 76%, it is made up of water. Fats and proteins can be in different quantities, all determined by the type of meat. For example, veal includes a lot of proteins, and it is used as a first bait and dietary product. It has 1.2 grams of fat and 19.5 grams of protein. And the calorie content is 88.8 kcal. Which meat is more useful for humans? After veal comes lamb and beef. Foods include 17 grams of protein and 14 grams of fat. Low-fat pork is enriched with 17 g of protein and 29.5 g of fat. And in fatty pork - about 49 grams of fat. There is: "Phosphorus" in the meat. It's not a good thing. It's a great time for you to be It's not a good one. It's a potassium. It's not a good time. vitamins E, A, B, D.
Standards of use[editar | editar código]
It is important to know not only what meat is healthier, but also how much of it can be consumed. Due to poor nutrition there are various ailments. If there are a lot of meat products in the diet, it becomes the cause of atherosclerosis. Also for this reason, the load on the internal organs increases, and sometimes everything leads to obesity. Healthy people aged 18-40 years will be enough to consume the product 3-5 times a week. To make the body more useful, it is advisable to alternate white meat with red meat. In the presence of some ailments and violations of the exchange meat products should be consumed less. After 40 years, the use of such dishes should be reduced, unless the person is engaged in heavy physical labor. It should be taken into account that different sausage products, although called meat products, are not considered useful. Many nutritionists recommend excluding them from nutrition. In addition to the multiple intake per day, you need to know the volume of portions. Recommendations are determined by age and gender: women need 40 grams of protein (130-150 grams of meat); men - 50 g (150-180 g); 30 grams (50-100 g). A full diet should include the rest of the source of protein:
Cintas relacionatas con a carne[editar | editar código]
- La marrana, José Luis Cuerda, 1992.
- Fast Food Nation, Richard Linklater, 2006.
- Delicatessen, Jean-Pierre Jeunet y Marc Caro, 1991.