All meats are high in protein, contain all of the essential amino acids, and are a good source of zinc, vitamin B12, selenium, phosphorus, niacin, vitamin B6, choline, riboflavin and iron.
Meat is very low in carbohydrates and does not contain dietary fiber. The fat content of meat can vary widely. Meat is the most naturally occurring, well balanced, easily obtained and digested combination of proteins, essential acids and source of iron and Vitamin B 12.
For many people a common sense approach to good health and vitality is to eat meat along with fresh fruits and vegetables.
| Comparison of Meat, Poultry, & Seafood | |||
| Recommended 3 oz. Serving | |||
| (Skinless, Lean, Trimmed and Broiled or Roasted ) | |||
| Food | Calories (kcal) | Fat (g) | Cholesterol (mg) |
| Pink Salmon | 127 | 4 | 57 |
| Chicken Breast | 142 | 3 | 73 |
| Pork Tenderloin | 159 | 5 | 80 |
| Beef Sirloin | 171 | 7 | 76 |
| 75% lean ground Beef | 235 | 15 | 75 |
| 95% Lean Sirloin | 144 | 4 | 39 |
| 95% Lean Hamburger | 171 | 7 | 76 |
(From: Reference: USDA National Nutrient Database for Standard References (2006). Release 19.)