Breathe easy with lamb. This tender variety of red meat is rich in selenium. Deficiencies in this mineral have been shown to double the occurrence of asthma attacks.
Lamb is the meat from young sheep that are less than one year old. This red meat is very healthy and extremely delicious, having a very tender and buttery quality. It is usually available in five different cuts including the shoulder, rack, shank/breast, loin and leg. Additionally, many stores sell it already ground to be used to make burgers, meat loaf or sauces.
Nutrient Content: per 100 gm
Protein:30.4
Fat: 9.4 gm.
Calories: 215
Iron: 1.2 mg.
Cholesterol: 95 mg.
- Lamb is an excellent source of high quality protein.
- Lamb is an ideal source of iron. An average portion can provide twenty percent of the recommended daily intake for men and twelve percent for women. The iron found in lamb and other red meat is in a form that is easily absorbed by the body. The inclusion of iron in the diet is vital in the formation of red blood cells.
- Lamb provides forty-five percent of the daily requirement of zinc, essential for growth, healing and a healthy immune system. Like iron, the zinc found in lamb is more easily absorbed by the body than zinc found in other sources.
- Lamb is a great source of B vitamins, essential for metabolic reactions in the body. it can provide over 100 percent of the daily requirement of B12 and is a good source of thiamine.
- Lamb also contains trace elements such as copper, manganese and selenium.
- As a result of improved breeding practices, feeding practices, and butchery and trimming methods, the fat in lamb has been greatly reduced over the past twenty years. For example, lamb leg steaks may contain as little as 5.1 percent fat.
- Half of the fat in lamb is unsaturated, which is good for you. Most of the unsaturated fat is monounsaturated, commonly found in the healthy "Mediterranean-type diet.
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