Nutria meat is considered a delicacy and is highly regarded as a dietary product.
Nutria meat contains many essential amino acids (that is, those that our body cannot synthesize on its own, and therefore they must be regularly consumed with food), especially lysine and threonine.
Today, nutria is bred on farms and fur farms, not only for the skin, but also for the meat. It is widely used in food in the south of Russia, in a number of foreign countries, especially in Ukraine, Poland and Germany.
Nutria meat is very tasty and nutritious, it consists of 25% easily digestible proteins, and therefore is recommended for young children, pregnant women and nursing mothers. It is similar in color to beef, only slightly darker, and in aroma and taste it resembles chicken. Since nutria are very mobile, their meat is not too fatty, and its calorie content is only 140 kilocalories. Nutria fat is white, with a creamy shade. In terms of the total amount of unsaturated fatty acids, it surpasses pork, lamb and beef, but it melts at a temperature of 28 degrees, and therefore it can be used even by heart patients and hypertensive patients.
Nutria meat can be boiled and stewed, fried and baked, salted and smoked, but nutria shashlik is considered especially tasty.
