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Beef Q & A (Part 1)
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by: Celebrity Recipes Magazine

Have you got questions about the nutrition that you can get from beef? Then, check out this article. The answer to you beefy question may just be right here.

Why is beef considered part of a balanced diet?
Beef is a part of the Meat Group, one of the basic food groups. Beef provides many essential nutrients; iron, zinc, vitamin b-12, thiamin and niacin, as well as high quality protein. Each of the basic food groups contain food that provide essential nutrients, which when combined with foods in the other three groups make up a balanced diet.

What are “nutrient-dense” foods and is beef nutrient dense food?
A food is nutrient dense it provides a greater share of the U.S. Recommended Daily Allowance (U.S. RDA). Beef is a nutrient dense food. A 3-ounce portion of lean , trimmed beef has: less than 200 calories (9 percent of a 2,000 calorie a-day diet).

Which are the leanest cuts of beef - eye of round, round tip, top round, top loin, tenderloin or sirloin?
The eye of round has 155 calories in a 3-ounce cooked, trimmed serving. This compares favorably with roasted, skinless chicken breast, at 142 calories.

Can I include beef and still maintain a low-fat, low cholesterol diet?
Absolutely! By choosing beef’s skinniest six cuts in moderate portions, and by trimming the separable fat before and after cooking, lean meats can be and are included in diets recommended by health organizations.

What is dietary fat and what is its function in our body?
All fats are a source of energy. Dietary fat provides 9 calories per gram, regardless of whether it’s fat from beef, chicken, fish, eggs, vegetable, oil, dairy products, salad dressings or prepared foods. Dietary fat in limited, moderate portions is necessary for our systems to functions.

What are the common sources of fat?
Meat, poultry, fish, dairy products, solid fat, and vegetable oils all provide fat. The sources of fat has since shifted though. In the past 20 years, animal fat in the food supply had decreased by 22 percent, while vegetable fat (from proceed foods and salad dressings) has increased 65 percent.

Are the fats created equal?
Dietary fats are generally classified into saturated, monounsaturated and polyunsaturated. All fats have a certain chemistry in common, however their effect in the body differs.

There are more answers to your beefy questions on the 2nd part of this article.

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September 22, 2017

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