Meat is the most edible muscle, offal and its products in the animal body, rich in high-quality protein, fat, vitamins and minerals and other nutrients, is an indispensable and important part of the human diet, providing the human body with essential energy and nutrients, but also brings a rich taste and food experience.
Classified by **:
Livestock meat: This includes the muscles and offal of pigs, cows, sheep, etc., and is often referred to as red meat because of its red color before cooking. Meat is rich in protein, fat, carbohydrates and vitamins, especially group B vitamins and vitamin A.
Poultry meat: The main poultry that is often eaten are chickens, ducks, geese, etc., and this type of meat is called white meat because of their delicate muscle fibers and low fat content. Poultry meat is also rich in nutrients such as protein, fat, and vitamins.
Fish, shrimp, crab and shellfish: This kind of food is rich in high-quality protein, lipids, vitamins and minerals, especially polyunsaturated fatty acids, which are beneficial to cardiovascular and cerebrovascular health.
2.Categorized by color:
Red meat: Mainly refers to livestock meat, such as pork, beef, mutton, etc., which is red before cooking and contains high saturated fat and heme iron.
White meat: mainly refers to poultry meat and aquatic products, such as chicken, fish, shrimp and crab, etc. These meats are white or light colored before cooking, they are lower in fat than red meat, and are mostly unsaturated fatty acids.
Meat is an important part of the human diet, providing a rich source of nutrients such as proteins, fats, vitamins, and minerals. When choosing meat, it should be chosen rationally based on the nutritional needs and health status of the individual. At the same time, it is also necessary to pay attention to moderate intake to avoid health problems caused by excessive intake.
First of allIn terms of meat quality, the muscle fibers of red meat are thick and hard, while the muscle fibers of white meat are delicate. This also results in a relatively coarser taste of red meat and a more tender taste of white meat.
SecondlyThe two also differ in terms of nutritional content. Red meat is rich in high-quality protein, but also rich in iron, phosphorus and other mineral elements, especially iron content is high, and belongs to heme iron, which is easy to be absorbed and utilized by the body. In addition, red meat is also rich in B vitamins, vitamins A and D. However, red meat is also relatively high in fat and mostly saturated fatty acids. In contrast, white meat is equally rich in protein, but low in fat and mostly unsaturated fatty acids. In particular, deep-sea fish and shellfish meat contain nutrients such as EPA and DHA, which are not present in red meat. In addition, white meat is also rich in a variety of vitamins and minerals, which are very beneficial to human health.
FinallyIn terms of health implications, excessive intake of red meat may increase the risk of diseases such as colorectal, pancreatic, and prostate cancers. The World Health Organization has classified red meat as a group 2a carcinogen, that is, animal experiments have proven carcinogenic effects, but the carcinogenic effect on humans has not been clarified. Therefore, it is necessary to control the intake of red meat in moderation. In contrast, white meat, especially fish, which is rich in unsaturated fatty acids, is healthier, which helps reduce the risk of cardiovascular and cerebrovascular diseases.
In summary, there are significant differences between red meat and white meat in terms of meat quality, nutrient content, and health effects. In your daily diet, you should choose meat products reasonably according to your own situation and control your intake to maintain health.
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