We all know from kindergarten that meat is not only one of the most delicious foods on the dining table, but also a necessary source of vitamins and nutrients for the body. It is only important to clearly understand which species does not harm health, and which is better to completely abandon. The debate about whether it is good to eat meat is only gaining momentum every day. Now the question should be answered: which is better - beef or pork?
Useful properties of meat
Proponents of vegetarianism criticize the product with might and main, and meat-eaters do not get tired of repeating about its beneficial properties. Some of them cannot be denied:
- Proteins and amino acids have a good degree of digestibility.
- The meat contains a sufficient amount of iron, which is necessary for the normal functioning of the human body, as well as collagen, which is not only a building material for muscles, bones and joints, but also responsible for the health and youth of the skin.
- When boiling, cholesterol and harmful elements are displayed in the broth.
And if everything is clear with the use of meat products, the question of which meat to choose remains open. However, it should be taken into account that the price of pork per 1 kg is much lower.
Comparison
What is more beneficial - pork or beef? Of course, one cannot say that pork is harmful, but beef is not, and vice versa. Both types of meat have both beneficial and harmful properties. And the choice of product mainly depends on the state of health of a particular person.
If you listen to nutritionists, you can conclude that a balanced diet should be as diverse as possible. That is why both types of meat in it are required. So what is more beneficial - beef or pork? One thing is clear, the store should give preference to fresh meat, rather than sausages with sausage and other offal.
But what is more expensive - pork or beef? The exact prices depend on the time of year and on the store, but one fact is absolutely accurate - beef is more expensive.
Beef
First of all, beef meat is famous for its high iron content, which is why it has a dark, burgundy red hue. If the patient’s hemoglobin level is below normal, doctors are advised to include beef in the diet first. Also, beef meat should be eaten by small children, pregnant women and nursing mothers, because for them a sufficient iron content in the body is extremely important.
Of course, one can hear from everywhere that it is possible to fill the deficit of this useful element with apples and pomegranates, but only thanks to beef, replenishment will pass much faster. Indeed, in meat, iron is contained in the heme form assimilated by the body by 30%, while for non-heme this value is only 10%.
What is the use of beef for losing weight?
Nutritionists especially recommend beef to those who want to get rid of extra pounds once and for all. Beef is considered low-calorie and lean. In addition, it is perfectly absorbed, does not create a feeling of heaviness, supplies the body with energy and ensures the supply of essential amino acids. Of course, we must not forget that the method of preparation also affects the calorie content of beef dishes. Meat fried in oil has not yet brought any benefit to anyone; it is best to stew it or bake it in the oven. It is with this preparation that beef will retain all the beneficial properties.
Bio beef
Ecofarming is developing all over the world, including Russia. This is where the term unfamiliar to the layman came from - bio-beef. Initially, this name caused a lot of controversy, skeptical people joked that all cows are real and that you can put a note “bio” on any meat. But this is not entirely true, the nutrition of animals also plays an important role, and even the place in which they grazed.
Features of bioweed
This type of meat is considered one of the most useful, at least due to the fact that cows are not given antibiotics and growth hormones. In addition, animals are fed with herbal mixtures, since a feed diet can in no way be natural for the digestive system of cows. An important factor is that all cows are in free grazing. That is, in fact, conditions are created for animals that are as close to natural as possible. Of course, with such production, the emphasis is on the quality of the product, not on quantity. The cost of such meat is much higher than the market, but beef is undoubtedly useful for both children and adults. But about large industrial manufacturers questions arise.
Pork
Unlike beef, pork is considered very fatty meat. Therefore, nutritionists do not recommend eating it for those who want to lose weight. Also, pork is not served to children. But despite such a categorical attitude, this meat contains essential amino acids, vitamins and nutrients that have an extremely beneficial effect on bone growth and development. Therefore, giving up pork in favor of beef is still not worth it.
Another important plus is that the meat contains the least harmful saturated fats, and this is also useful for losing weight. The benefits of pork are undeniable, but it is important first of all to choose the right meat. Fat layers should be uneven, the meat is red, without blue.
How to choose pork?
The choice of meat depends primarily on the dish that you plan to cook. For example, if we are talking about baby food, then pieces with a minimum fat content should be chosen. The lowest calorie portion of the carcass is the loin, the fattest is the brisket.
Lean slices of meat are extremely useful if only because they consist of a quarter of protein. This is a great option for athletes who want to gain muscle mass. Pork is also known for its ability to repair tissues due to its high protein content, which is why doctors recommend adding this product to food after injuries.
Nutritional Comparison
It is worth starting with the most important indicator for those who monitor weight - this is the calorie content of pork and beef. There are 227 calories per 100 grams of pork, but there are 187 of the same number of beef. As you can see, the difference is small, but it is.
The next factor is the protein content. And here the beef wins again, because 100 grams of the product accounts for 19 grams of protein, while pork - 15.5 grams. But with regard to fats, pork takes the lead here, because one hundred grams contains 23 g of fat, while in beef only 12.4. A similar situation exists with cholesterol, in pork - 80 mg, in beef - 70 mg. There is a noticeable gap between pork and beef in terms of iron content, here beef meat is pulled forward significantly, for 100 g - 3.1 mg of iron. Pork can not boast of such indicators, here per 100 g accounts for only 0.9 mg of iron. As you can see, beef wins by its main properties, which is why the price of pork per 1 kg is significantly lower.
How to cook?
The way meat is cooked greatly affects its benefits. It is best to give preference to baking in the oven, steaming or boiling. It is important that the meat is well baked, so any harmful parasites will be destroyed, because raw meat is extremely dangerous to health. It is difficult to call both pork and beef light food, therefore it is recommended to eat such types of meat no more than 200 grams per day.