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Nutritional composition of red meat

Journal Article


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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.

Authors


  •   Williams, Peter G.

Publication Date


  • 2007

Citation


  • Williams, P. (2007). Nutritional composition of red meat. Nutrition and Dietetics, 64 (Suppl. 4), S113-S119.

Scopus Eid


  • 2-s2.0-34548080915

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1053&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/48

Has Global Citation Frequency


Start Page


  • S113

End Page


  • S119

Volume


  • 64

Issue


  • Suppl. 4

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.

Authors


  •   Williams, Peter G.

Publication Date


  • 2007

Citation


  • Williams, P. (2007). Nutritional composition of red meat. Nutrition and Dietetics, 64 (Suppl. 4), S113-S119.

Scopus Eid


  • 2-s2.0-34548080915

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=1053&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/48

Has Global Citation Frequency


Start Page


  • S113

End Page


  • S119

Volume


  • 64

Issue


  • Suppl. 4