What kind of meat is the best for human health?

In fact, the contents of most nutrients in all kinds of meat are similar, and they can provide high-quality protein and various micronutrients, such as vitamin A, vitamin B2, vitamin B6, nicotinic acid, iron, zinc and selenium. Only the fat content and fatty acid composition are quite different, and the impact on health is slightly different.

Aquatic products such as fish, shrimp, crab and shellfish, and poultry such as chicken, duck and goose are relatively low in fat content. Aquatic products are rich in unsaturated fatty acids, and some fish are also rich in EPA and DHA, which has a certain effect on preventing cardiovascular diseases.

Although the meat of domestic animals such as pigs, cattle and sheep is high in fat and mostly saturated fatty acids, excessive intake may increase the risk of obesity and cardiovascular diseases, we can try to eat lean meat, which is not only relatively low in fat content, but also contains heme iron with high digestion and absorption rate.

So every kind of meat has its own advantages. According to the recommendation of Dietary Guidelines for China Residents (20 16), eat fish, poultry, eggs and lean meat in moderation, and eat 280-525g of fish and 280-525g of livestock and poultry meat every week, with aquatic products as the main food, followed by poultry, and eat less fat, smoked and pickled meat products.