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Concentrations of vitamin D3 and 25-hydroxyvitamin D3 in raw and cooked New Zealand beef and lamb. Roger Purchas, Maggie Zoua, Philip Pearcea and Felicity Jackson- Journal of Food Composition and Analysis Volume 20, Issue 2, March 2007, Pages 90-98 For lamb, the highest levels of vitamin D3 were in the shoulder chop both before and after cooking, while levels were lowest in the rack muscle. Similar cut differences were shown for 25OHD3 concentrations. For beef there were no significant differences between the cuts for vitamin D3, but concentrations of 25OHD3 were lower in the striploin before and after cooking, Vitamin D3 levels tended to be higher in beef cuts than in lamb cuts, but the opposite held for 25OHD3. Concentrations of vitamin D3 were similar to those in other reports, but the 25OHD3 levels were at the high end of reported ranges. With 25OHD3 being more potent than vitamin D3, it is concluded that meat can make a useful contribution of this vitamin to the human diet.

I had been going through the particular meat portion of our grocery store the other day once i spotted a few lamb necks in the refrigerator section. Lamb necks! Without a doubt I am a complete pushover with regard to, let’s simply call all of them, “ non-prime ” slashes of meats. Necks, tibia, tails, …

Chop up the vegetables and sweet potato into bite-size pieces. Place the diced lamb, peppers, butternut squash, carrot, sweet potato in a oven proof tray with a bit of olive oil and juice of half lemon. Sprinkle the rosemary on top and cover with tin foil, cook at gentle heat for 45-55 mins.

You can obtain the adequate amount of zinc from the beef & lamb, the Zinc measure is as follows, Zinc in 100 gm: 12.3Mg, which is 84% of the daily value required in healthy conditions. Zinc in 315gm of Ribs: 38.7 mg, which is 358% of daily valued needed in normal body conditions. Zinc in 129 gm of Rib eye Fillet: 14.2 mg, which is 95% of daily value needed.

Chop onion and garlic.Then, dissolve beef cube in a 1/4 pt/150ml of boiling water. Put minced beef/lamb in dry frying pan. There is sufficient fat in mince for frying. Cook for 20-25 minutes over a low heat until well browned, stirring all the time.

Exhaustion, also called fatigue, tiredness, sleepiness, as well as listlessness, explains the bodily and/or state of mind to be exhausted as well as fragile.

For a Healthy Pregnancy

This blog shares the health benefits of Zinc

The hot scaled red pepper comes either Urfa or Marash and brings out the true flavor of red peppers and usually sprinkled on tarhana soup, lamb cheek soup, kokorec and manti along with other spices such as dried mint, oregano and sumac.