The foods we eat must be safe and provide nutrients, within a varied, balanced and sufficient diet. The composition of beef allows it to contribute positively to a good diet. It mainly provides quality proteins, minerals, among which iron stands out, easily absorbable and usable, as well as others, such as zinc, magnesium, potassium, phosphorus, selenium, and group B vitamins, especially B12.

Beef proteins are of high biological value. This high nutritional quality is determined by their good digestibility and because they provide all the essential amino acids and in a proportion appropriate to human needs.

The carbohydrate content is very low, which allows beef to be combined with sources of carbohydrates (vegetables), complementing its nutritional value.

Iron is one of the key values of meats in general and beef (which contains 2-4 mg/100g) in particular. The form in which this iron is found allows 20-30% of it to be absorbed, while that of vegetables is only absorbed by 1.5% (it reaches 7% in the case of soy). The daily needs of iron are about 10 mg/day, being up to 18 mg in adolescents and, especially, in women in the fertile period. Therefore, about 100 grams of beef can provide more than 20% of the iron needed in a day. Furthermore, the presence of meat favors the absorption of iron forms from vegetables, which justifies its association with vegetables. If meat is not consumed there may be a risk of not having enough iron.

Another important contribution of meat, especially beef, is zinc (100 g can cover 30-40% of the recommended daily intake), as well as magnesium, potassium, copper and other minerals and microelements ( selenium and others).

Beef provides water-soluble vitamins of group B. Of particular interest is the vitamin B12 content, which is not found in plant products, unless they are fermented. Almost all cuts of beef contain about 2 micrograms per 100 grams. The average daily needs of an adult are about 2 micrograms, which are covered with about 100 grams of beef. Therefore, vitamin B12 is another of the key nutritional values of beef, along with iron and protein.

Beef is a healthy food consumed in appropriate quantities, along with an active lifestyle. Its intake complemented with a wide variety of plant foods, beef fits perfectly into the so-called ?Mediterranean Diet? and is suitable for any population group regardless of gender and age. It is also convenient for active people and for those who engage in sports activities.

In short, beef is necessary to maintain correct nutrition and is a food that offers great versatility in gastronomic terms. Within the framework of a balanced diet, beef must be present since it is a fundamental food in a healthy and balanced diet.

Healthy properties of beef

Beef is rich in proteins and essential vitamins to achieve a healthy and balanced diet.
The consumption of beef within a healthy and balanced diet fundamentally provides proteins of high biological value, vitamins and minerals. Some of the essential nutrients in beef and their functions in the body

Iron
•  Improves the formation of hemoglobin for red blood cells.
•  Prevents nutritional anemia.
•  To cover daily energy needs.

Proteins
•  Strengthening and repair of tissues.
•  Regulates bodily functions.
•  Forms antibodies to fight infections.

Group B vitamins
•  To maintain red blood cells.
•  Contributes to the development of the nervous system.
•  Helps the production of genetic material.
•  Improves cellular and metabolic function.

Zinc
•  Resistance to infections.
•  Helps hormones and enzymes.
•  Strengthens the development of the immune system.