Hello, dear readers! Today, the answer to the questions: "What rabbit meat is useful to the body?" "What are trace elements consist of?" and "How to choose a rabbit?". Enjoy reading.
Rabbit meat is incredibly useful and it should be there as often as possible! Why?
- He is the champion on the content of amino acids, or rather, it contains all the essential amino acids the human body.
- Rabbit meat is digested by 90%.
- It hypoallergenic and safe!
- meat is considered dietetic.
- It normalizes the metabolism of fat in the body and has a positive effect on the gastrointestinal tract, stimulating the secret function and restoring the digestive system.
- It contains large amounts of vitamins and minerals.
- Nutritional information per 100 grams of about 185 kcal.
- It is about 46% of the daily rate of protein and 11% fat.
The composition of the meat is rich vitamins and minerals:
choline effect on liver function.
B vitamins support the immune system, normalize the nervous system. Inadequate intake of B vitamins, especially B6, provokes loss of appetite, skin deterioration, development of anemia.
vitamin PP It has beneficial effects on the skin.
Potassium responsible for the regulation of pressure
Phosphorus is required for mineralization of bones and teeth. Deficiency of this mineral in the body leads to rickets, anorexia and anemia
Iron a very important element in our body and the lack of it leads to fatigue, anemia and gastritis.
Copper tissues provides oxygen promotes absorption of iron. The lack of the element causes a disturbance of the cardiovascular system and involves disturbances in the connective tissue.
And cobalt, chromium, zinc other.
How correctly to choose a rabbit?
- It is important to choose a young and fresh rabbit (4 - 5 months)!
- The meat should be light pink in color, dense elastic meat. Important to know: dark meat color tells us about the age of the rabbit, the darker the older!
- If the pressure on the surface of the finger, then quickly straightened fossa.
- The smell of meat almost none. It is important to know if the meat smell of hay - old meat!
- On the carcass should not be defects: cut traces, spots, bruises and smudges, dried up kind.
- Defrosted meat can be identified by the presence of water (or puddles under the carcass with pressure on the arm is released water) and ice usually it can be detected in the abdomen and on the insides.
Keep fresh carcass in the refrigerator can be no more than two days and in the freezer is not more than a month.
Buy quality products.
Take care of your health and the health of their loved ones. All successful purchases.
© Cody
Read up on the channel:
Natural cheese: how to choose the store and what it is useful for the organism?
How to choose a useful for the body of cheese and not "bump" on a fakeat
