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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.

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.

Looking at journals of animal farm science, studies for increasing USDA Grades of beef and Marbling Scores (MS) have yielded some interesting perspectives regarding vitamin A and its role in controlling obesity. Do Americans get enough vitamin A? The beef industry has figured out that better grades and thus higher market value can be achieved by restricting vitamin A in the food fed to commercial cows. In fact, by depleting liver stores and restricting the content in food, the grade of meat and percentage of intramuscular (IM) fat increase quite substantially. Better yield for livestock owners. Higher levels of blood glucose (BG) are also associated with lower vitamin A status and higher marbling.

Not all steaks are created equal. Thus choosing the right grade and the right cut of meat makes all the difference in how tender the steak is and how much saturated fat and cholesterol you end up ingesting. Never mind the calories. The tenderness of a steak depends on where the steak is cut from. Beef is a muscle and the more the muscle is worked, the less fat it has. Steaks that have less fat are not as tender.

Pre-heat the oven to 170°C / 325°F / Gas Mark 3. Trim the beef and cut it into thin strips about 2 inches in length. Heat the oil and fry the chopped onion, mushrooms and carrots for 2-3 minutes. Place in casserole dish. Fry the beef strips until brown.

healthy ground beef recipes

European experts in cancer and nutrition are meeting in Zurich, Switzerland late this month to discuss cutting-edge research in one of the most important and fiercely debated topics in cancer prevention: the link between diet and cancer. There is growing evidence that many cancers may be prevented through healthy lifestyle, including a nutritionally balanced diet. In addition, nutritional problems can also have a negative impact on cancer management and the lives of patients. Other presentations will include new data on topics such as: Childhood nutrition and later breast cancer risk The anti-tumour effects of green tea Malnutrition and patient distress in cancer Possible anti-tumour effects of soy extracts in mice Estrogens in beef and cancer risk

Cutting back on beefburgers and bacon could wipe $20 trillion off the cost of fighting climate change. That's the dramatic conclusion of a study that totted up the economic costs of modern meat-heavy diets. The researchers involved say that reducing our intake of beef and pork would lead to the creation of a huge new carbon sink, as vegetation would thrive on unused farmland.

Shaquille O'neal Celebrity likes to always keep in shape using a strict exercise and diet program. For those of you interested in beefing up big time follow this plan!

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.

Pre-heat the oven to 180°C / 350°F / Gas Mark 4. .Cut meat into one-inch pieces. Fry the meat, onion and garlic over a low heat until the meat is brown on all sides. Then place in a casserole dish. Add flour and curry powder to the juices remaining in the pan.

Creatine monohydrate is a compound that body generates in order to slow down muscle breakdown. It provides inorganic phosphates that help in resynthesis of ATP levels, which get deteriorated during intense training. It is also found in solid foods like fish, chicken and beef.

AhaCooking：Get recipes and info on organic food, holiday appetizers, wine and more. Healthy Recipes, Green Drinks; Easy Dishes！

This delicious recipe will help get you through cold winter evenings, is easy to freeze and is great for both family dinners and dinner parties. 1. Combine the beef with the onion, carrots, celery, Burgundy, bay leaves and thyme. Stir well; this is not just to try and cover everything but to encourage the meat to absorb the flavours.

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

Pastirma, a kind of Turkish cured meat, is a delicacy with a wonderful flavour. It roots from "bastirma" which means "being pressed" in Turkish as pressure is a crucial step in the preparation of it. Pastirma is covered and cured in a thick spicy paste called "cemen", which is prepared with cumin, fenugreek seeds, garlic and hot paprika.