Beef is China's second largest meat food, second only to pork. Beef has a high protein content and a low fat content. Therefore, it is delicious and popular, and enjoys the reputation of “preferred meatâ€.
Beef rich in sarcosine
The sarcosine content of beef is higher than that of any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is a source of muscle fuel that can effectively replenish adenosine triphosphate so that training can last longer.
Beef with vitamin B
The greater the demand for protein, the more vitamin B should be added to the diet. Beef contains enough vitamin B to help you boost immunity, promote protein metabolism and synthesis, and help your body recover after stress training. The nutritional value of beef is second only to rabbit meat and it is also suitable for fat people. Per 100 grams of beef contains more than 20 grams of protein, beef protein contains more essential amino acids, and lower fat and cholesterol. Therefore, it is particularly suitable for fat people and high blood pressure, arteriosclerosis, coronary heart disease and diabetic patients to eat in moderation. When frozen meat, meat, poultry, and other meats are placed in the freezer's freezer, some people often use hot water to thawed and cook immediately. This is actually unscientific.
Beef Carnitine
The contents of carnitine and sarcosine in chicken and fish are very low, but the content of beef is high. Carnitine is mainly used to support the metabolism of fat and produce branched-chain amino acids. It is an amino acid that plays an important role in body building muscle growth.
Beef with potassium and protein
Potassium is a mineral that is relatively lacking in the diet of most athletes. Low levels of potassium inhibit protein synthesis and the production of growth hormone, which affects muscle growth. Beef is rich in protein: 4 ounces of lean loin can produce 22 grams of first-class protein.
Beef is a low-fat source of linoleic acid
Beef has a low fat content but is rich in linoleic acid. These potential antioxidants are effective against tissue damage caused by weight-lifting and other sports. In addition, linoleic acid can also act as an antioxidant to keep muscle mass.
Beef contains zinc and magnesium
Zinc is another antioxidant that helps to synthesize proteins and promote muscle growth. Zinc works with glutamate and vitamin B6 to boost the immune system. Magnesium supports protein synthesis, increases muscle strength, and more importantly, improves the efficiency of insulin synthesis and metabolism.
Iron is a necessary mineral for hematopoiesis. In contrast to the poor iron content in chickens, fish and turkeys, beef is rich in iron.
Beef contains alanine
The role of alanine is to produce sugar from the dietary protein. If you don't have enough carbohydrates, alanine can supply the muscles with the energy needed to ease the deficiencies and allow you to continue training. The biggest benefit of this amino acid is that it frees muscles from the burden of supplying energy (energy foods).
Diversification of beef consumption
If you eat it day after day for weeks or even months, chicken breasts seem annoying. Beef is different, and the hind legs, flanks, upper loins and thin slices of meat are all different in taste and texture, and it is indeed not the same as the boring chicken breast.
≮ For people
Most people can eat.
1, suitable for growth and development, postoperative, post-illness nursed back to health, hidden under the gas, shortness of breath, weakness, weak bones, anemia, chronic illness and yellow eyes dizzy people;
2, people with infectious diseases, liver disease, kidney disease Shen Shen; yellow beef for hair, suffering from sore eczema, pock, itching with caution.
≮Applicable ≯
80 grams per meal.
≮ Special tips ≯
Beef should not be eaten regularly, once a week is appropriate. Beef is not easy to roast, put a hawthorn, a piece of orange peel or a little tea leaves when cooking can make it rot. Beef stew preserves nutrients better. Beef's muscle fibers are rough and non-digestible. They also have high cholesterol and fat. Therefore, the elderly, infants, and people with weak digestion should not eat more, or eat tender beef properly. Western modern medical research believes that beef belongs to red meat and contains a stinking acetaldehyde, which is too much for adverse health. People suffering from skin diseases, liver diseases, and kidney diseases should be careful to eat.
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