Calories, composition and nutritional value of lamb

Lamb is a choice of meat, which is considered a delicacy in many countries around the world. Dishes made from it are always distinguished by impeccable quality and excellent taste.For many, lamb is a national product based on which hundreds of traditional dishes are prepared. People who follow their diet and take into account not only the energy value, but also the useful qualities of the product, are used to seeing lamb on their table. This type of meat is very popular due to its dietary properties.

In any product its composition, and, more precisely, the presence of vitamins and useful trace elements is appreciated. Also, do not forget about the nutritional value of the product, that is, about the concentration in it of proteins, fats and carbohydrates.

This table contains information on BJU per one hundred grams of meat cooked in various ways.

In the kitchen of many eastern countries, it is lamb that ranks first in terms of frequency of use. From it they prepare well-known dishes, such as manti, various soups like shurpy, pilaf and, of course, a delicious shashlyk of pulp. And that's not all. To this day, the tradition has been preserved in which a whole lamb is fried on the occasion of a momentous event.

The change in calories in different types of heat treatment of leg of lamb.

Among the different types of lamb, Kalmyk sheep breed meat stands out, which is considered more useful than other varieties. It has no specific smell, but there are an order of magnitude more useful vitamins and chemical elements in it than in meat of other breeds.

Lamb is very rich in vitamins D, E, K, B1, B12, B2, B9, B5, B6, PP. It also contains minerals such as iron, phosphorus, manganese, sodium, magnesium, potassium, silicon, selenium, nickel, fluorine, calcium, cobalt, tin, zinc, iodine, molybdenum, chlorine, chromium, sulfur and copper. Due to the large amount of iron, mutton is recommended to be eaten with anemia and low hemoglobin levels. This type of meat well stimulates the pancreas and prevents the development of diabetes.

But even such a useful product as lamb should not be consumed if you have problems with the kidneys, gall bladder and liver. Due to the relatively high fat content, complications are possible, so doctors recommend limiting the consumption of such a product. Also, lamb is contraindicated in case of impaired digestion and the following diseases:

• arthritis;
• ulcer;
• gastritis;
• problems with heart;
• increased acidity of the stomach.

If you abuse the lamb, then these diseases can progress, because this meat contains a large amount of cholesterol. Also, lamb is not recommended for children and the elderly. In addition, even a healthy adult is better not to eat it every day, it can lead to atherosclerosis.

In addition to lamb, another type of meat should be present in a full-fledged human diet. Otherwise, if you use only mutton, it will lead to its negative impact on the body. Studies have shown that lamb meat contains almost no iodine, which leads to problems with the thyroid gland.

The composition of lamb meat includes fast-digesting proteins that saturate the human body with amino acids. But, despite all the beneficial properties, this meat is digested for a very long time and is considered a heavy meal.Although, according to Oriental medicine, it is lamb that is the most acceptable type of meat for humans, and fifty grams of this product in any form must be eaten per day.

For those who follow the figure, there is no better meat, because its calorie content is two times less than that of beef and about three times less than that of pork. Doctors strongly recommend replacing any meat with lamb during the diet. Do not forget that mutton fat helps with influenza, viral and infectious diseases.

Regular consumption of lamb has the following effects on the human body:

• diabetes prevention;
• stimulation of the correct work of the pancreas;
• strengthening tooth enamel and prevention of caries due to the high fluoride content;
• purification and restoration of the cardiovascular system;
• high concentration of iron has a positive effect on blood formation.

In pursuit of a slender body, the meat is sometimes completely excluded from the diet, but the only thing to do is to replace it with lamb. Naturally, the use of red meat does not guarantee weight loss, because no one has heard about the "mutton" diet, but when replacing pork or beef with lamb, you can significantly reduce the daily rate of calories consumed.

Special attention should be paid to the method of cooking meat, because even a dietary product with improper processing can lose its properties.

1. Try to avoid roasted red meat, because with such processing the number of carcinogens increases significantly. If you really want exactly roast lamb, then before roasting, remove all fat from the product and avoid using an open flame.
2. The most dietary method of cooking lamb meat is stewing over low heat.
3. Lamb can and cook, this method of heat treatment will preserve the taste, but reduce the calories to a minimum.
4. Be sure to marinate red meat, because the marinade makes it more useful and tasty. And if you use the right ingredients for the marinade, it will reduce its caloric content several times.

How to cook lamb shoulder with potatoes in the oven, see below.