Lean Toward Beef
Timeless Nutrition Tip
Looking to eat lean? Lean toward beef! America's beef producers launched an advertising campaign aimed at persuading consumers to make a move toward beef and away from, say, chicken.
It is a common misperception that beef fat is is saturated. In fact, nearly half of the fat in lean beef is monounsaturated. This form of fat is believed to help lower blood cholesterol and reduce risk of heart disease.
The ads point up information from the U.S. Department of Agriculture's database listing nutrient compositions for foods.
According to the site:
Six of beef's leanest cuts have, on average per 3-ounce serving, just one more gram of saturated fat but eight times more vitamin B12, six times more zinc and three times more iron than chicken's leanest cut, skinless chicken breast.
Those cuts are eye round roast, top round steak, top sirloin steak, boneless shoulder pot roast, round tip roast and shoulder steak.
Beef seasonings. Try spicing up beef any of the following seasonings: bay leaf, marjoram, nutmeg, onion, pepper, sage, thyme.
Nutrients in Beef
Beef contains more B6, B12, folate, iron and zinc than chicken. One 3-ounce serving of beef has as much zinc as 5-1/2 chicken breasts. The zinc in beef may help build immunity, while its high iron content fights fatigue and iron-deficiency anemia.
Beef Trimming Tip. Reduce the size of your steak from 4-1/2 ounces to 3 ounces and cut 100 calories.