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.
|Nuts, mixed, salted||2500||595|
|Cheese Cheddar, mild||1730||412|
|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|
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.
Lean meat contains 50% to 75% water. B vitamins and other natural substances are dissolved in this water.