Animal Science, Department of
Date of this Version
1961
Citation
Animal Husbandry Department, College of Agriculture, University of Nebraska
Abstract
The science of nutrition has come into its own in the last few years. Greater recognition of the value of protein, the identification of new nutrients and the awareness of the importance of nutrition to health have been part of this trend.
In this new era in nutrition, beef has been found to be one of our most nutritious foods. Not only does it contain a generous amount of protein, but its protein is of high quality, too. In addition, beef supplies important minerals such as iron and phosphorus, which contribute to healthy blood and sturdy bones. The essential B vitamins such as thiamine, riboflavin and niacin, are also present in generous amounts in beef. All cuts of beef are highly nutritious. The lean meat of less demanded, lower priced cuts of beef is equally as nutritious as the lean meat of the higher priced, more popular cuts of beef.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
Comments
Used by permission.