The nutritional value of lamb

Lamb meat tender, delicious, rich in nutrition. According to analysis, hectogram lamb with 13.3 g of protein, fat 34.6 g, carbohydrates 0.7 g, calcium 11 mg, 129 mg phosphorus, iron 2.0 mg, also contains vitamin B group, vitamin A, niacin and so on.

Lamb is high in protein and rich in vitamins. Sheep, fat melting point of 47 degrees, the person’s body temperature is 37 degrees, that is, to eat will not be absorbed by the body, it is not easy to gain weight. Lamb meat tender, easy to digest, eat meat can improve fitness, increase resistance to disease. There is a sheep in vivo anti-cancer substances, fatty acids, known as CLA had a marked effect on the treatment of cancer. Scientists have found that under the effect of CLA, inhibition of cancer cell growth and gradually be reduced, this effect for the treatment of skin cancer, colon cancer and breast cancer have a significant effect.



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Article: The nutritional value of lamb

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5 Responses to “The nutritional value of lamb”

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