Nutritional composition of red meat

The lean component of red meat is: An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and, possibly, also vitamin D Relatively low in fat and sodium A source of a range of endogenous antioxidants and other bioactive substances, including taurine, carnitine, carnosine, ubiquinone, glutathione and creatine The Food Standards Australia New Zealand (FSANZ) Food Standards Code defines meat as ‘the whole or part of the carcass of any buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or sheep, slaughtered other than in a wild state, but does not include…