Nutritional composition of red meat

Authors

P. G. Williams, University of WollongongFollow

RIS ID

19700

Publication Details

This article was originally published as: Williams, PG, Nutritional composition of red meat, Nutrition & Dietetics, 2007, 64(Suppl 4), S113-S119. The definitive version is available at www.blackwell-synergy.com. Nutrition & Dietetics is the official journal of the Dietitians Association of Australia. Copyright 2007 Blackwell Publishing.

Abstract

Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus • A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D • Mostly low in fat and sodium • Sources of a range of endogenous antioxidants and other bioactive substances including taurine, carnitine, carnosine, ubiquinone, glutathione and creatine.