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The proteins of beef

The proteins of beef. A gram of protein, whatever the origin, is equivalent to approximately 4 calories, although it is true that these are not always used as energy because they fulfill many structural and metabolic functions, among others. In this sense, the source of protein with the greatest nutritional and biological value is the egg, since our organism is able to use up to 94% of its amino acids.

Meat is one of the best and healthiest sources of protein that exist. If ideal nutritional conditions are present, the beef protein (not that of other animals) can reach said 94% which, until now, was thought to be exclusive to the egg.

The proteins of foods of animal origin (meats, fish, eggs, dairy products, etc.) have a higher biological value than those of vegetable origin (cereals, legumes, nuts, etc.), because the latter lack certain essential amino acids.

The meat has a different macronutrient content depending on the age of slaughter and the piece of consumption. The lean parts have about 6 g of fat per 100 g of whole food, while those with more lipid content exceed 20 g per 100 g of food. Lean meat contains 21% protein, higher than that found in the pieces with more fat. This protein is of high biological value because it contains essential amino acids in quantities equivalent to the needs of man. Regardless of the piece of consumption, the meat does not contain carbohydrates.

A point very in favor of supplements made from beef is that they do not have any percentage of saturated fats, which contain LDL lipoproteins that lead to the formation of ‘bad’ cholesterol.

The role of beef in our diet

The role of beef in the current Spanish diet can be considered moderate. Specifying further, beef is at the top of the list of foods that, in the average Spanish diet, contribute 95% of the total energy consumed. This indicates a great participation of this food in the alimentary habits of the Spaniards.

In another entry of this blog we have already talked about the importance of meat consumption for the practice of sport in particular in this link that we leave here “The consumption of meat: an added value for sports performance.”

The data published by the Ministry of Agriculture, Fisheries and Food reflect a maintenance, at the national level, of the consumption of meat, in which the meat of beef occupies the third place among the different types of meat consumed, after the chicken and the sausages.

In conclusion we can say that meat has an important role from the nutritional point of view in food; its nutrient content means that its consumption, made with moderation and variety, as with any other food, is beneficial for health.

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