ENERGY

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The energy value of food is measured as calories or kilojoules.

One calorie (cal) = 4.2 kilojoules (kJ). The energy value of meat depends mainly on the amount of fat it contains and on the cooking method used for example, frying with added oil will have a higher energy content.

To find out how beef and lamb compare with other foods see table below.

ENERGY VALUE OF SOME PROTEIN FOODS PER 100g.

FOOD KILOGOULES CALORIES
Nuts, mixed, salted 2500 595
Cheese Cheddar, mild 1730 412
Bacon, grilled 1340 319
Pork shoulder roasted 955 227
Lamb, lean, cooked meat (average) 892 188
Beef, lean, cooked meat (average) 841 200
Chicken thigh, roasted 764 182
Lamb leg, roasted 668 159
Beef mince (lean), stewed 628 149
Reference: Sivakumaran S, Huffman L, Sivakumaran S 2014. The Concise New Zealand Food Composition Tables, 10th Edition 2013. The New Zealand Institute for Plant & Food Research Limited and Ministry of Health www.foodcomposition.co.nz/concise-tables.

CARBOHYDRATE

Beef and lamb do not supply carbohydrate except for a small amount as glycogen in liver. Some varieties of meat have a small amount as added cereal for example, sausages.

WATER

Lean meat contains 50% to 75% water. B vitamins and other natural substances are dissolved in this water.  

 

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