Meat is a valuable source of protein and minerals that are essential for the human body at any age. The calorie content of meat varies for different reasons, so it's worth working out with them.
Meat variety
The calorie content of meat differs from variety to variety. The fattest is pork, the calorie content of which is approximately 270 Kcal per 100 g of product. The lowest calorie and dietary meat is chicken breast. It is rich in proteins and proteins, so nutritionists recommend eating chicken meat for people involved in active sports, as well as weightlifters.
A more detailed description of the energy value of various types of meat is presented in the so-called calorie tables. But do not forget that the benefits of eating meat are not always directly related to its calorie content. For example, the meat of turkey and lamb, although it is rather fatty, is extremely rich in vitamins and minerals. Therefore, it is very beneficial to consume it in moderation.
Anatomical origin of meat
Depending on which anatomical parts of the carcass the meat was taken from, it can vary significantly in its fat content and energy value. The general principle is that the meat of the extremities is the least high-calorie, and everything that is "higher" has a much higher amount of fat.
Cooking method
When cooked, meat can lose about a quarter of its original weight. This is due to the evaporation of water during heat treatment. The ratio between proteins, fats and carbohydrates does not change much during cooking, but proteins will be better absorbed by the body if cooked meat is consumed in food. Therefore, nutritionists recommend it or steamed with vegetables.
Fried meat has the highest energy value, it is fatty. But its benefits for the body are minimal, since heat-treatable fats are harder for the body to absorb, so it does not process them, but "stores" on the stomach and thighs. Nutritionists highly discourage frying meat, regardless of its origin.
Animal nutrition
The healthier and more well-nourished it is, the more balanced its energy value. Surely everyone has ever tasted country meat. Its taste differs significantly from similar meat purchased in a supermarket or store. This is due precisely to what the animal ate and what kind of care it was.
Its age also has a significant impact on the energy value. The older it is, the more fatty its meat becomes. Fatty meats are good for stews, chops, soups, and anything else that a nutritionist would not recommend.
