Meat caloric content

Meat (mutton, beef, pork) – one of the most important food stuffs which has excellent culinary qualities. It can easily be combined with various foodstuff (grain, pasta, vegetables).

Value of meat in food was known for a long time. The meat products saturated with proteins and other components stimulate growth and vigorous activity. Meat more is necessary at active physical work, and also to people at active, young age. From that how many calories in meat, and also from consumer characteristics, safety for an organism quality of this product depends. The indicator of caloric content of meat fluctuates ranging from 120 to 500 kcal on hundred grams of a product depending on its category, a grade and a look.

Structure and the number of calories in meat of different types

Value of meat in food of the person is explained by its structure. Meat caloric content also depends on its structure – percentage of high-valuable proteins, significant in the power and plastic relation of fats, micro and macrocells, a number of vitamins.

Actually, skeletal muscles, elements of nervous, connecting and fatty tissue, bone are a part of meat. This product contains also extractive substances and fat. Extractive substances in this product are presented by nitrogenous and nitrogen-free compounds. At heat treatment extractive substances define taste and aroma of meat. These components of meat strengthen secretion of digestive juices. In them there is practically no nutritional value, but they help food to be acquired better.

Content of proteins in this product fluctuates from 1,5 to 21% (in pork of fat grades – 11,7%).

The number of calories in meat of any grade depends on percentage of lipids in it. So, in mutton and beef the content of fats fluctuates from 1 to 26%, in fowl – from 5 to 39%, in pork – from 28 to 63%. Meat – an essential source of vitamins of group B, especially niacin, digestible iron, phosphorus and a pyridoxine.

Meat of a rabbit – especially valuable product. At the minimum content of fat and the number of calories, meat of a rabbit contains a large amount of mineral components (phosphorus, iron, potassium salts), various microelements (zinc, copper, cobalt), vitamins. As the caloric content of meat of a rabbit small, it it is possible to use safely in dietary food. Protein of this dietary product for 90% is acquired by a human body. However this type of meat quickly spoils. But it is possible to store it in the freezer about three months.

Instead of animal meat some use soy meat. Caloric content of meat of animals is less than the caloric content of some soy meat. Caloric content of soy meat equals about 300 kcal on hundred grams of a product.

Meat caloric content in dietary dishes

That quality of meat did not decrease, it is very important to subject it to heat treatment correctly. Caloric content of meat depends on a way of its preparation, and also on what part of an animal is used for preparation of a dietary dish from meat. There are such parts of a body which almost completely consist of fat, and is also such which do not contain fat in the structure. Meat caloric content from different parts of a body will be different.

At preparation of various dishes it is necessary to consider that how many calories in meat of a specific grade. Fowl is acquired much easier and better, than meat of beef or pork. Average caloric content of meat of chicken on hundred grams of a product will equal 160 kcal. For preparation of dietary dishes from meat it is better to use chicken breast. And here a thin skin and a skin – the fattest part of chicken.

It is necessary to remember that the caloric content of fowl depends on its category (or grades).

The smallest energy value at boiled dietary meat dishes, and the greatest – at meat in a fried look.

Stewed meat dishes take an intermediate position. So, the caloric content of stewed meat of beef makes about 150 kcal on hundred grams of a product. It is possible to stew meat with spices, vegetables or without them in densely closed ware. Before suppression meat can be fried to a golden crust, and then to fill in with a small amount of water, to densely cover a pan and to extinguish to a softening on small fire. Caloric content of stewed meat depends on a grade, a type of meat and duration of suppression. When stewing meat it is possible to use various sauces.

Caloric content of boiled meat of beef equals 150 kcal on hundred grams of a product, and fried on sunflower oil – about 180 kcal on hundred grams of a product.

From meat there will be no harm to an organism if to use it moderately, in small amounts.