NEW STUDY CONFIRMS SOUTH AFRICAN LAMB IS A LOW FAT FOOD
South Africans are eating much leaner lamb that previously believed, in fact 41% lower in fat.
Did you know?
- Lean lamb today contains on average 10% or less fat
- More than 80% of all sheep meat is naturally produced on pasture
- Pasture-fed sheep have a higher ratio of omega – 3 to omega- 6 fatty acids
- Lamb is the meat source richest in Conjugated Linoleic Acid (CLA)
- Higher consumption of dietary protein is inversely associated with blood pressure
- Lean red meat 80-90 g/day or at least 3-4 times a week is an important source of essential nutrients for vitality and well – being such as zinc for boosting the immune system, bio available iron for mental alertness, vitamin B12 for the nervous system and essential amino acids responsible for muscle development.
NUTRIONAL FACTS ON SOUTH AFRICAN LAMB
- Lamb is a nutrient dense food. It provides good quality protein, the vital mineral such as zinc, iron and magnesium, as well as the B group vitamins: B6, B12, Niacin (B3), Riboflavin (B2) and Thiamin (B1). It also contributes to the intake of selenium, magnesium, phosphorus and potassium in our diets.
- Iron deficiency is the most common nutritional deficiency in the world, especially in developing countries such as South Africa. Lean lamb is a good source of iron in the diet. Iron is an essential mineral to good health. It has a diverse range of functions, including transport of oxygen in the blood; children can have significant and permanent effects on brain development, particularly in infants under 24 months of age.
- Trimmed of visible fat, lean lamb contains about 10g or less of fat per 100g and can be included in low fat diets.
Reference: www.healthymeat.co.za
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