The benefits of lamb .. 9 health benefits that you know
Contrary to popular belief, lamb is considered one of the best red meats that you can eat, as it contains many essential elements for the body.
The benefits of lamb
Although most red meat contains similar elements, each type has different proportions and one or more elements that characterize it, and lamb meat is characterized by vitamin B12, zinc and omega, and the availability of these nutrients makes lamb meat these nine wonderful health benefits, which are:
1. An excellent source of fast-absorbing iron
Lamb contains more iron than other sources such as chicken or fish, and the quality of iron is high-quality, rapidly absorbed (heme-iron). Therefore, eating lamb in moderation helps to prevent and treat iron deficiency and symptoms of anemia, especially if the food contains iron. Adequate amounts of vitamin C, which helps the absorption of iron.
2. Excellent for the health of the central nervous system
The nervous system controls the entire body, as it serves as a connector between all its parts, and a lack of vitamin B complex leads to symptoms of imbalance in this system, such as lack of concentration, lack of effort, nerve tension, numbness, and others.
Lamb is a great source of vitamin B12, and research has estimated that about 15% of people suffer from vitamin B12 deficiency, while other studies have shown that the percentage is much more than that, and may reach 40% of people.
Vitamin B12 is necessary for the production of red blood cells, the prevention of pernicious anemia, and the health of nerve cells. It also maintains the health and beauty of the skin, prevents depression and mood swings, prevents excessive thinness, strengthens mental abilities, and maintains the integrity of the body’s cells and tissues.
B12 along with B6, folic acid and choline are particularly important for the healthy metabolism of homocysteine, thus preventing its accumulation in the body, as it is a major risk factor for cardiovascular disease.
In addition to this wonderful feature, lamb meat is high in content from the rest of the vitamin B family, such as:
– Vitamin B6, which plays an important role in the production and liberation of antibodies and immune cells, and it also plays an important role in the representation of carbohydrates, fats and amino acids.
– Niacin (vitamin B3), which helps the body to make good use of energy extracted from food and is important for the function of the nervous system.
Riboflavin (vitamin B2), which helps the body release energy from foods, and plays a role in good vision.
– And pantothenic acid (vitamin B5), which helps hair follicles grow properly and naturally, and prevents baldness and premature graying.
Folic acid is necessary for the production of amino acids and for the development of the spinal cord of fetuses.
3. Immune booster
Mutton meat contains a high percentage of zinc, and this element spreads to all cells of the body, and it is very important for building strong immunity in addition to being important for efficient wound healing, DNA formation and protein formation, and it also maintains healthy levels of the male hormone testosterone, As well as the growth and development of children physically and mentally, it is also important and necessary for the senses of smell and taste.
The patient with zinc deficiency complains of frequent exposure to infectious diseases, from colds to pneumonia.
4. Rich source of healthy fats like Omega 3
Although lamb contains fat, it also contains anti-inflammatory fatty acids (omega-3), and most lamb chops contain (omega-3) in higher proportions than beef.
And if the sheep are fed on grass, the percentage of linoleic acid (conjugated linoleic acid – CLA) also becomes high, as it is characterized by its ability to improve muscle mass and help in fat loss, in addition to its resistance to cancer, especially breast cancer.
5. A source of high quality protein
Lamb protein (like other animal sources) is characterized as a complete protein because it contains all the essential amino acids that the body needs and cannot manufacture inside it and must be taken from an external source. As for vegetable protein sources such as vegetables, grains and nuts, it usually lacks one or more amino acids. the basic.
Three ounces of lamb contains more than 23 grams of protein, which provides the body with energy, and also helps the body build muscle mass, repair damaged tissues, and healthy growth.
6. A source of trace elements
In addition to zinc, lamb is a good source of copper, and 4 ounces contains 7% of the requirement for copper, which is important for iron metabolism and red blood cell production.
Mutton is also rich in selenium, an antioxidant that protects cells and fights premature aging.
7. Lamb meat and its relationship to diabetes
One of the areas that we may not expect from the benefits of lamb is that it is healthy for diabetics, especially if the lamb is fed on grass, for three reasons:
- Most of the fat in mutton is external and easy to remove.
- Its carbohydrate content is almost zero.
- Lamb content of B complex vitamins (especially B1, B2, B3) is important for assimilation of carbohydrates from different foods.
8. Lamb kidneys
Kidney meat is characterized by many health benefits, as it is rich in protein, as 4 ounces contain approximately 18 grams of protein, and a relatively low fat content of about 3 grams, mostly unsaturated (good) fats, and about 7 milligrams of iron, which represents what Between 40 – 80% of the daily needs, according to gender and age, and about 60 micrograms of vitamin B12, which represents more than 100% of the daily needs.
9. Lamb liver
Lamb liver contains excellent quality protein, one ounce contains approximately 23 grams of protein, and is also high in fat and vitamin A.
- Cautions that must be taken into account
- Excessive consumption of lamb can lead to high cholesterol in the long term.
- Lamb contains purine, and patients with kidney stones or gout should avoid or reduce this meat. As the body is unable to discharge purines.
Finally, lamb is an excellent meat, especially young ones; If we eat it in moderation, we enjoy many benefits that protect against many diseases, and the cooking method has an important effect to maximize the benefit and reduce the harm, so there is no need to add more fat, the fat inside is enough, but we replace that by adding thyme, basil, cardamom and ginger to give us distinctive flavors and a beautiful taste .