title: [Nutritional value of beef].
abstract: Beef has specific nutritional qualities relative to other meats. In humans, a balanced diet, based on a ten-day period, requires intake of several nutrient classes, including iron (in the form of heme, for its high bioavailability), zinc and selenium, vitamin B12, B vitamins (especially B2 (PP) and B6), and biologically useful proteins. The lipid profile of beef depends largely on the cut. It is also influenced by the fatty acid profile of the animalfeed, andby the race andage of the animal. Adequate meat intake is recommended for all individuals, and especially those most at risk of malnutrition, such as adolescents, women of childbearing age, pregnant women, the elderly, and those individuals with a high level sports activity.
authors: L'Académie nationale de médecine. jmbourre@free.fr
authors: Jean-Marie
authors: JM
authors: Bourre
mesh_terms: D000818:Animals; D002417:Cattle; D004044:Dietary Proteins / Q000008:administration & dosage / Q000032:analysis; D006801:Humans; D008055:Lipids / Q000032:analysis; D008460:Meat; D009751:Nutritional Requirements; D014131:Trace Elements / Q000008:administration & dosage / Q000032:analysis; D014815:Vitamins / Q000008:administration & dosage / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D008055:Lipids; D014131:Trace Elements; D014815:Vitamins