All about the calorie content of beef. Beef fatty calories. Boiled beef calories. Choice of meat for dishes. How to choose beef meat

Beef calories: 220 kcal.*
* average value per 100 grams, depends on the part of the carcass and the method of preparation

Beef stands out among other types of meat due to its benefits for the body and low fat content. With the correct selection of calories, you can include cow and calf meat in your daily diet menu.

How many calories are in beef

Cow meat contains little fat, which is why it is recommended to include it in the diet if you want to get rid of extra pounds. It is important to choose a fresh product that has a bright red color and marbled structure. The calorie content of beef per 100 g varies: it all depends on the selected part of the animal’s body. On average, the figure varies from 120 to 400 kcal. There are several varieties of meat in question.

The highest grade, back (neck), has minimal calorie content (~160 kcal) and costs more. In the breast and sirloin - no more than 217 and 218 kcal, respectively, rump - 138 kcal.

The first grade category includes more high-calorie parts. These are arable land and shoulder blade (225 and 137 kcal). The second variety has a higher nutritional value compared to others. The fillet and shanks contain more than 250 kcal. Maximum benefits for the body can be achieved by preparing dishes from the meat of young bulls and cows, which are characterized by a pleasant taste and aroma, but also a higher price.

Calorie content of boiled, fried, stewed beef

The benefit of boiled beef lies not only in its low calorie content (about 250 kcal), but also in the preservation of all useful elements after heat treatment. It is best to choose young and lean meat that is not subject to repeated freezing. Approximately the same indicator of nutritional value is noted for stewed meat - 232 kcal.

Oil added during cooking increases the indicator, so frying the product is not recommended during a diet or if there are medical restrictions. An alternative option is grilling (about 250 kcal). You can add a little salt and pepper to the meat.

Beef meat calorie table per 100 grams

To prepare a tasty and healthy dish from cow meat, it is recommended to use a calorie table per 100 g. In it you can find information that allows you to eat properly without harming your figure.

Beef is always compared to pork. See our previous publication.

Composition of beef, use in diets

Cow or calf meat is especially beneficial if your blood cholesterol levels are high. In addition, doctors recommend it when diagnosing obesity, anemia or low immunity. Due to the content of iron and healthy protein in the product, oxygen is better supplied to tissues and cells. Meat is rich in vitamins E, B, PP and C. It contains important microelements for the body: potassium, cobalt, zinc, sodium, phosphorus and magnesium.

In order to lose excess weight, you can regularly eat fresh low-calorie beef meat, while steaming it.

You can stew the product with a minimum amount of oil, boil, bake or grill. Beef goes perfectly with fresh vegetables, herbs, salad, and prunes. If you are counting calories daily, it is better to always use the table and follow the recommended diet method for servings of food.

In order for the diet to be complete and correct, it must contain meat from birds and various animals. Beef and veal are considered one of the healthiest foods. This meat is characterized by delicate taste, rich composition and versatility in use. Different parts of the carcass can be used to prepare a wide variety of dishes.

Composition and characteristics of meat

Boiled beef has a brown color with a characteristic shade, which depends on the age of the animal. If this is calf meat, then it is lighter than the product from an adult.

To ensure that the cooked dish is juicy, it should be stored in the broth in which it was boiled. Meat that does not have broth should be transferred to a glass container and tightly closed with a lid.

Beef that has been cooked has fewer beneficial elements than fresh beef. But when boiled, meat contains a significant amount of vitamin B, zinc, iron, and amino acids. Boiled beef provides protein of animal origin, which is easily digestible and of high quality. This element is very important for the normal growth and development of cells in the human body.

This product is a source of iron, which is necessary to prevent anemia and increase blood hemoglobin levels. Thanks to zinc, men who want to have a baby can increase the motility of their sperm by constantly consuming boiled beef. This type of product has the ability to strengthen the body’s protective reactions and functions, increase tone, activate brain cells, and positively influence the activity of the heart, blood vessels, and digestive organs.

Despite the beneficial effects on the human body, boiled beef should not be consumed excessively. This dish contains cholesterol, so an increase in this substance in the blood is possible. Individual intolerance and allergies practically do not occur.

In order not to burden your stomach and not experience discomfort, boiled cattle meat should be eaten several hours before bedtime.

Nutritional value and glycemic index

The nutritional value of beef will directly depend on the method of preparation and the part of the carcass from which it is separated. For one hundred grams of product, boiled beef has the following composition of BJU in grams:

proteins – eighteen;
fat – fourteen;
There are no carbohydrates.

Lean lean beef contains twenty-five grams of protein and eight grams of carbohydrates per hundred grams of product. The glycemic index is an indicator that determines the increase in blood sugar during consumption of a certain product. Lean boiled beef and veal do not have it. This means that these products contain virtually no carbohydrates, while containing a large percentage of protein. It follows that carbohydrates will not increase blood sugar when broken down, so boiled beef is an absolutely safe food for people who suffer from diabetes.

Calorie content

Boiled beef in water with salt is the most healthy and low-calorie type of meat. Even the fattest part of an animal carcass will lose its calories when cooked.

In order to use this type of meat in a diet, experts recommend boiling the product, changing the water several times.

Calorie content of boiled beef per 100 grams of product (kcal):

lean – 156;
brisket – 215;
hearts – 96;
liver – 94;
kidney – 86;
lung – 92;
tripe – 127;
smoked – 144.

Use in dietary nutrition

Boiled beef is a set of useful and necessary elements for the body. Eating this product can saturate the body with protein, iron and important vitamins. This type of meat can energize a person and relieve fatigue.

Boiling a product is the healthiest of all possible ways of preparing it. Beef meat is a dietary food that is considered low-calorie. In addition, boiled beef meat, when consumed, helps cleanse the human body. During the diet, a dish of boiled beef meat takes part in the regulation of metabolism, which is facilitated by the absence of fat.

Boiled beef promotes the active use of accumulated fat reserves. This product does not lead to rapid weight loss, but eliminates excess weight. Beef is a food recommended by nutritionists, as it has a delicate texture and good digestibility.

Boiled cattle meat must be eaten in order to avoid the occurrence of frequent infectious diseases. During breastfeeding, when a woman can only eat healthy foods, boiled beef meat is simply irreplaceable. Boiled beef liver is a necessary product for people who suffer from disorders of the heart, blood vessels, and circulatory system.

The beef diet is classified as a protein diet; it is perfect for energetic people with an active lifestyle and athletes. Boiled meat helps to satiate the body well, so there is no feeling of hunger between meals. For people who have iron deficiency anemia, it is recommended to eat more of this product.

Veal is more suitable for children, as it is easier to digest.

The beef diet is accompanied by drinking at least two liters of water per day. This event helps eliminate purines. With this method of eating, it is worth excluding fatty, floury, salty, smoked foods, as well as baked goods from the diet. The menu for a beef diet should include the following foods:

egg;
cottage cheese;
yogurt;
dairy

Enriching your diet with fruits and vegetables will help you quickly achieve results.

Diet regimen:

breakfast – hard-boiled eggs, cottage cheese, oatmeal, freshly squeezed orange juice;
lunch – boiled beef, salad with fresh vegetables;
afternoon snack – yogurt and apple;
dinner – boiled beef with baked vegetables.

The duration of this method of nutrition should be no more than two weeks. From all of the above, it follows that boiled beef is a useful product not only during a diet, but necessary for strengthening the body and its overall health. The main thing is to choose a high-quality and fresh product for further preparation.

You will learn how to cook boiled beef in the following video.

Beef is one of the most popular types of meat today. It ranks 3rd in global meat production. This is due to the low calorie content of beef, its excellent nutritional and taste qualities, as well as its delicate aroma. Beef meat is the meat of cattle. Its taste differs depending on the age of the animal. The juiciest meat is veal meat. From our article you will learn the nutritional value of fresh, lean beef, as well as boiled, fried, stewed and steamed beef.

First, let’s find out the benefits of beef and why it has gained such popularity all over the world. The first beneficial property is the content of complete protein, heme iron, which is necessary for the body to saturate cells with oxygen. The second beneficial property of beef is a large amount of minerals, which strengthen bones and muscles and improve immunity. Most of them contain selenium, potassium, sodium, magnesium, calcium and phosphorus. Collagen and elastin are present to build and strengthen interarticular ligaments.

This meat contains various vitamins: all vitamins of group B, A, C, PP. Doctors recommend including this particular meat in your diet, since the calorie content of beef, especially boiled beef, is very low compared to, for example, pork. It is also recommended to use it for people who lead an active lifestyle and go to the gym.

How to choose beef meat

Beef is widely used in cooking to prepare a variety of dishes. However, it is very important to know how to choose fresh beef and what part should be used to prepare a particular dish.

If you are preparing cutlets, roast beef, medallions or steak, then use fillet. The calorie content of such beef dishes will be small. For example, 100 grams of goulash has a nutritional value of about 150 kcal.

For baking in the oven, cooking chops or large pieces of meat over a fire, rump or rump is best suited. But brisket is ideal for stewing and frying.

Broths and soups are prepared mainly from the shoulder blade, shoulder part, and from the rump with the marrow bone. For jellied meat, the front and back shanks are often used; they contain a lot of sticky substances. The neck is ideal for broths and makes low-calorie dishes. For example, cabbage soup based on beef broth has an average calorie content of 54 kcal.

When choosing beef, pay attention to the color of the meat. It should be a rich red color. The fat layer and veins should be creamy white. Also try to touch the meat; there should be no dents left on it. If you choose frozen, also look at its color. It should be dark red and uniform.

Beef in dietary nutrition

Nutritionists advise people on a diet to include meat without fatty layers in their diet. This is explained by the fact that the calorie content of this type of beef is low.

If you are “on a diet,” then eat boiled or steamed meat. You can prepare beef stew, the calorie contents of which are listed below. Use vegetables (tomatoes, pumpkin, cucumbers) as a side dish. Beef goes well with prunes, various seasonings, and herbs.

An excellent dish for those who want to lose extra pounds: beef stew with mushrooms. Additionally, prepare mustard sauce with sour cream. The calorie content of the dish per 100 grams will be 121 kcal.

Beef calories

It is impossible to say exactly the nutritional value of beef. It all depends on the specific part of the cattle, the amount of fat, the age of the animal, and the method of raising it. The larger the fat layer in a piece of meat, the higher its calorie content. For convenience, we present a beef calorie table indicating the nutritional value of each part of the cattle.

The average caloric value of beef is 198 kcal per 100 grams. This is 10-20% less than the nutritional value of pork. In animals fed by free grazing, meat is considered more dietary.

There is also lean beef. Its calorie content is about 158 kcal per 100 grams. It also contains 22.2 g of protein and 7.1 g of fat. Lean beef is an ideal product for dietary nutrition. It is also recommended to be used to reduce cholesterol levels, for anemia, obesity and strengthen general immunity.

If you do not suffer from the above diseases, you can include medium-fat beef in your diet. The calorie content of this product is 275 kcal per 100 grams. You can use it to make minced meat, boil, stew, fry, cook cutlets, rolls, meatballs, zrazy.

Calorie content of boiled beef

Boiled beef does not lose its beneficial properties. It also contains minerals, vitamins and other beneficial substances. For cooking, choose the meat of a young animal; it will have a light pink color. Plus, it should smell nice. If you see that the color of the meat is uneven, it means that it has been frozen several times.

The calorie content of boiled beef in 100 grams is 254 kcal. Lean boiled beef has a slightly lower calorie content - 175 kcal. Fatty beef contains 16.8 g of fat and 25.8 g of protein, lean beef contains 25.7 g of protein, 0.2 g of carbohydrates, 8.1 g of fat.

It is best to cook beef as follows: bring water to a boil, add meat, onion, celery, pepper. Cook for 1.5-2 hours. It's better not to add salt.

You can also steam beef. The nutritional value of steamed beef is 195 kcal. Do not use oil or sauces during cooking. You can add a little salt and pepper.

Beef Stew Calories

The calorie content of stewed beef is approximately 232 kcal per 100 grams. You can also add additional ingredients, the nutritional value will not change much. For example, the calorie content of beef stewed with onions and carrots per 100 grams is 255 kcal. Meat prepared this way turns out juicy and tender.

Baked beef is also popular. To prepare it, use the shoulder blade area, adding a little salt, pepper, and lemon juice. The calorie content of beef baked in the oven in foil per 100 grams is no more than 177 kcal.

Calorie content of fried beef

Such fried meat is absolutely not suitable for dietary, lean nutrition. To make the meat juicy, you need to choose exclusively the fatty part of the animal. In addition, oil is used for frying, which further increases the nutritional value of the dish. The calorie content of fried beef is about 385 kcal per 100 grams.

If you want grilled meat, grill it. The calorie content of such a dish does not exceed 250 kcal. A marinade or sauce will help make it truly tasty.

For your convenience, we present a table indicating the calorie content of beef per 100 grams, depending on the method of its preparation:

Product	Calorie content	Squirrels	Fats	Carbohydrates
beef	187 kcal	18.9 g	12.4 g	0 g
lean beef	158 kcal	22.2 g	7.1 g	0 g
marble beef	170 kcal	18 g	10 g	0 g
beef stew	232 kcal	16.8 g	18.3 g	0 g
boiled beef	254 kcal	25.8 g	16.8 g	0 g
fried beef	384 kcal	32.7 g	28.1 g	0 g
beef cutlets	260 kcal	18 g	20 g	0 g
roast beef	173 kcal	26.4 g	6.8 g	0 g
beef entrecote	220 kcal	29.6 g	11.2 g	0 g

Beef has gained immense popularity, becoming one of the favorite foods. It has a characteristic taste and aroma, and the consistency of the meat depends on the age of the animal: more tender meat is obtained from the calf, but it becomes tougher due to the hardening of the muscles. Beef is the main ingredient in many dishes, as it is nutritious and healthy, as well as a dietary product. The beef used in the diet is low in calories.

Product color

The color of beef is more saturated when compared to pork. It may vary depending on the conditions of keeping the animal and the method of slaughter. The pale pink color of the meat indicates that the animal is sick. It should not be dark red either, since this is a sign that the animal was killed without bleeding. The color of the meat also indicates the storage characteristics of the product.. Its color becomes uneven after repeated freezing and thawing.

Varieties

Varieties are selected taking into account the ratio of muscle mass to fat. There are 3 grades of beef: first, second and highest. The latter grade contains only muscle tissue; the first grade beef can contain up to 6% fat.

Premium quality cuts are:

Chest;
Back and lumbar area;
Rump (upper back);
Butt;
Back thigh.

First grade beef is:

Spatula;
Undercut;
Shoulder area.

The second grade of beef includes:

Anterior surface of the neck;
Shanks.

Meat from calves under 5 months has the best taste. Young meat is distinguished by taste, smell, and color.

Beef evaluation, in addition to the age of the animal, takes into account several circumstances:

Features of its nutrition;
The muscle tone of the animal, its mobility.

These parameters also affect the nutritional value of the product.

Benefit

Beef contains many beneficial substances. It is enriched with vitamins A, C, B. In addition, the product contains a lot of protein, potassium, iron, magnesium, phosphorus, and sodium. The huge advantage of the product is its low calorie content.

Athletes consume beef to build muscle. Iron present in meat is used to treat anemia. It is more easily absorbed than plant-based iron. Beef helps cope with joint disorders by renewing connective tissue. This provides collagen.

Features of choosing beef for cooking

The most suitable for preparing broth are ribs, rump with marrow bone, rump with bone, shoulder part, rump, shoulder blade.

Jellied meat is made from shanks, since this part contains sticky components.

First or highest grade meat is fried. To do this, they take tenderloin, fillet, rump, entrecote, rump. Stews are prepared from brisket or rump, or fillet. These parts are stuffed with various additives. Dried apricots, prunes, raisins, cardamom, and cloves are suitable for these purposes. The same parts that are recommended to be fried and stewed are baked.

To prepare minced meat you will need rump, sirloin, flank, shank, and shoulder.

Beef dishes are topped with sauces and decorated with herbs. Mashed potatoes, vegetables, and rice are suitable as a side dish. Cold beef is also served, presented as an appetizer, usually seasoned with sweet and sour sauces.

Selection criteria

Beef dishes will turn out appetizing and nutritious if you choose the meat responsibly. The main criteria are color, texture and smell. Fresh meat has a special smell; it should not smell rotten. The color of beef is determined by the age of the animal. The calf's meat should be light pink; it turns red as it ages.

To buy fresh meat, you need to do a freeze test. If the meat has been frozen once, a red imprint will remain after pressing with your finger. If it has been frozen many times, the mark will not change color.

The presence of fatty layers is expressed in patches of cream, milky or light color. They may also be a deep yellow color, indicating that the animal has died in adulthood. Green and gray fat appears if the meat is not fresh.

Fresh beef has a firm, springy texture. The meat does not stick, and the mark disappears after pressing.

Defrost the product in the refrigerator so that the melting rate is low. This will make the dish juicy. A similar result can be achieved by placing the beef in a bag and then dipping it in water. This defrosting takes only a few hours, but the product will not lose its taste and beneficial properties.

When preparing meat, you should keep in mind that fried foods are high in calories. Whereas for boiled ones it is much lower. In addition, there will be more benefits from eating boiled meat.

Calories and nutritional value

On average, 100 g of beef contains 187 kcal. The amount of protein is 18.9 g, fat - 12.4 g. Carbohydrates in beef are found in the liver, kidneys, heart, and tongue.

These indicators differ in different parts of beef. The value of lean beef is limited to 156 kcal. It contains 22.2 g of protein and 7.1 g of fat.

One of the lowest calorie parts of beef is the kidneys, they provide only 86 kcal per 100 g, but contain carbohydrates in the amount of 1.9 g. The highest calorie is rump steak (a cut cut from the back), containing 237 kcal. It also contains carbohydrates - 8.6 g. Ribs are also high in calories, containing 233 kcal.

Marbled beef has low calorie content: 170 kcal, protein - 18 g, and fat - 10 g. In it, muscle fibers are intertwined with unsaturated fats, which is only possible in some breeds.

Boiled meat has 254 kcal, 16.8 g of fat, 25.8 g of protein.

The calorie content of fried meat is high, 384 kcal, protein - 32.7 g, fat - 28.1 g. Beef Stroganoff has 194 kcal, 16.7 g protein, 5.9 g carbohydrates, 11.3 g fat.

Stewed beef has 232 kcal, contains 16.8 g of protein, and 18.3 g of fat.

Beef cutlets contain 260 kcal. This product contains 20 g of fat, 18 g of protein. Beef entrecote contains 220 kcal, this product contains 29.6 g of protein, and 11.2 g of fat. Roast beef contains 173 kcal, 26.4 g of protein and 6.8 g of fat.

Compound

Beef contains vitamins PP, E, group B. Among the microelements it contains iodine, potassium, nickel, sulfur, fluorine, chromium, cobalt, sodium, phosphorus, calcium, iron, molybdenum, chlorine.

Lean beef lowers the concentration of cholesterol in the blood, which is of great importance for heart patients. This meat has no carbohydrates, it contains little fat, but it has enough proteins and minerals. Thanks to this, the product is used in dietary nutrition and effectively fights obesity.

To prepare lean beef, it is enough to stew it, or steam it, boil it or fry it. Since this type of meat is not fatty, fat is not used during the cooking process, but is boiled after cutting into pieces. It is better not to add anything to lean beef. It is used as a component of a salad, or eaten as a separate dish.

Features of lean beef

Lean meat is extracted from parts of the carcass that are devoid of fatty layers. It is better to cook it without oil. A successful choice is indicated by the color of the meat; it ranges from pink to bright red. Beef fillet should be firm and smell good. When pressing on such meat, the dimple on it smoothes out after a few seconds, which is a sign of the freshness of the product.

Beef does not lose its beneficial properties even after cooking. Lean beef has the lowest calorie content.

Boiled beef

Boiled beef contains many useful substances. When consumed, the body is saturated with proteins, iron, and vitamins. This product effectively combats fatigue and increases energy.

Boiling is considered the healthiest way to prepare a product. To boil beef, it will take 1.5-2.5 hours, depending on the age of the animal. Boil beef along with onions, celery, pepper and salt.

Beef and diet

Beef is a dietary product. This is mainly due to its low calorie content. In addition, the product cleanses the body and reduces cholesterol.

Eating beef is necessary to regulate metabolism, because it contains very little fat. Thanks to the consumption of beef, the body actively uses accumulated fat reserves, since it needs to make up for its absence in the product. Of course, you won’t be able to lose weight quickly this way, but you can lose excess weight.

It is also practiced to eat beef for medicinal purposes; in particular, it is recommended to use it for infectious diseases. During breastfeeding, you should eat boiled veal. For diseases of the cardiovascular system and blood, as well as for the prevention of heart attack, it is recommended to include beef liver in the diet.

This product also helps improve performance and mental performance, and significantly reduces fatigue.

Contraindications

The product is very healthy, but in some situations it is recommended to avoid eating beef. First of all, you should not exceed the daily norm, which is 300 g.

If abused, the following consequences for the body are possible:

Deterioration of immunity;
Pathologies of the male reproductive system;
High cholesterol;
Frequent fatigue;
Deviations in the functioning of the kidneys and liver.

Weight loss diets always include beef. With a protein diet, boiled beef becomes the main product. You can stick to this diet for a maximum of 14 days.

A protein diet based on beef has a number of contraindications:

Chronic liver and kidney diseases;
Cardiovascular pathologies;
Pregnancy;
Obesity;
Diseases of the digestive tract;
Elderly age.

The purine bases present in beef lead to the accumulation of uric acid. Therefore, excessive consumption of beef can cause joint diseases and urolithiasis. Some doctors believe that excessive consumption of the product can cause intestinal cancer.

If you buy beef of poor quality, a person may develop diseases. This can happen if the animal was sick, was poorly fed, or was raised on hormones or antibiotics.

There is no doubt that our body needs protein like air. This is what every cell consists of. Without protein, muscle growth will not occur, since they simply will not have the building material for this, which is why it is so important for children. But adults should not forget about a proper diet. Our body renews itself every day, and for this, the cells consume protein, which must be supplied with food every day.

Best Source of Protein

There is still fierce debate about this. Some argue that it is imperative to consume animal products and provide figures as proof of how much protein is in beef. A significant part of bodybuilders eat specially selected meat and fish products. Others, on the contrary, believe that meat can be eaten only once or twice a week, and even then in small portions. Let's try to find out today which product is most suitable for replenishing protein reserves in the body.

Briefly about the main thing

Nuts, grains, legumes - they all contain a certain amount of protein. This is precisely what all vegetarian menu theories focus on. However, a plant and a living organism are very different from each other. It is logical to assume that this fact will play a leading role. After all, all products that come from animals have a fibrous structure. This makes sense, since meat is muscle tissue. Accordingly, by eating the muscles of another creature, we thereby nourish our own.

But the meat of certain animals is not the same in terms of enriching our body with protein. The tougher the product, the less protein you can get from it. Therefore, wild meat is a delicacy, but not a priority. It’s not for nothing that today we decided to find out how much protein is in beef. This type of meat is the most common, it is always on sale, and it is not difficult to prepare.

Beef is the meat of cattle that are specially fattened on farms for slaughter. Quality depends on a large number of factors: age and type of feed, content and sex of the animal. Even if we consider the carcass of one animal, the meat on it will not be the same. Those where the strongest muscles are located will be the toughest. Accordingly, when talking about how much protein is in beef, it must be understood that the body still has to extract and absorb it.

The most valuable are the dorsal and thoracic parts obtained from immature bulls and heifers. This high-quality meat is pink in color, has a pleasant smell and a delicate fibrous structure. But there should be practically no fat or films in it. These parameters do not affect how much protein is in beef, but they largely determine the degree of its absorption by the body.

Calorie content

This point is directly related to the topic of our body. A high content of refractory fats is a risk factor as it increases blood cholesterol levels. This is the problem with lamb, which is not recommended to be eaten too often. It should be noted that if you are offered a piece of beef with a good layer of yellow fat, it means that it is a fairly old animal. It will take up to three hours to boil it until tender. As a result, it will be difficult to calculate how many grams of protein are in beef, since the protein is partially destroyed during heat treatment.

Young tender meat, especially steamed in the form of cutlets, is completely free of any shortcomings. This is the lowest calorie product with minimal fat content. For every 100 g there are approximately 187 kcal. This is relatively little, so this product can be consumed in moderation even by people who suffer from obesity.

The nutritional value

If we compare how much protein is in 100 beef and other types of meat, it turns out that the first comes out as the absolute leader. No other source will provide the same amount. So, a small piece contains 21-25 g of pure protein. For comparison, pork and lamb contain only 15 g/100 g of finished product. The content in the beloved tuna, herring and trout will be similar.

But that’s not all that can please you. Even knowing how much protein is in 100 grams of beef, it’s a good idea to study what you get besides it. Together with protein, you get 315-334 mg of potassium, 60 mg of sodium, 9 mg of calcium, 21 mg of magnesium, 198 mg of phosphorus, 2.6 mg of iron. This is not counting B vitamins. Collagen and elastin proteins occupy 2.6% of the total mass of the product.

Beneficial features

No other product provides your body with as much healthy protein as the protein in 100 g of beef. This is the main supplier in our modern realities. When cooking young meat, no more than 2% of protein is lost. Everything else is used by the body almost completely. To make this process even better, the softest meat is used. Regular consumption of this meat helps to cope with fatigue. Beef is very useful for iron deficiency anemia. And those with high cholesterol are prescribed a diet with daily consumption of boiled red meat. In this case, in a few weeks the indicators decrease by 20%, which is an excellent result.

How much meat should you eat every day?

This question is the source of the most heated debate. Some believe that no more than 50 g, others cite figures of 400 g or more, others believe that no more than 150 g, and then only twice a week. In fact, this variable depends quite a lot on the person himself. For an adult and a child, the numbers will be different; during pregnancy and breastfeeding, a woman needs much more protein and iron, which means she needs to increase her meat consumption.

However, the average dose that your body can handle just fine is 200 g of young per day. Let's remember how much protein is in 100 grams of beef. That's right, about 25 g. That is, from such a serving you get 50 g of high-quality protein.

Protein intake standards

Will this be enough for the body to function properly? Let's watch. On average, a person consumes 1.5-2 g of protein per kilogram of weight per day. At high loads, this figure may change, but then calculations are carried out individually. That is, for an average person weighing 60 kg, up to 120 g of protein per day is required. We have already looked at how much protein is in beef meat. That is, the 200 g given as an example cannot cover all needs. However, this will still not be enough for the daily diet.

Add two eggs to your breakfast for another 26 grams of pure protein. What else can you include in your diet? Of course, fermented milk products. One serving of cottage cheese will give you 25 g of protein, which is very easily digestible. In addition, you can cook legumes as a side dish, which are also valuable sources of protein. Just 100 g of boiled peas will give another 23 g of protein. As you can see, this is enough for a day. But we didn’t even count milk, whole grain cereals, butter, nuts, and didn’t take into account other foods consumed.

Instead of a conclusion

Beef is a valuable source of protein. Of all natural foods, red meat is the leader. In addition to protein, it contains a huge amount of various minerals and B vitamins. Daily consumption of high-quality young beef contributes to the normal functioning of all organs and systems and restoration of the body at the cellular level. At the same time, the average daily norm is approximately 200 g, which corresponds to 50 g of protein.