肉类的营养价值及宜食用量

Nutritional value and appropriate consumption of meat

肉类在人们膳食结构中占有重要的地位,是人体优质蛋白质、脂类、脂溶性维生素、B族维生素和矿物质主要来源。但吃肉过多对人体也有危害。主要阐述肉类的营养成分、营养意义及肉的食用量,以期望为肉类食品开发奠定基础。

Meat plays an important role in people＇s diet structure. It is the main source of highquality protein, lipid, fat -soluble vitamins, B vitamins and minerals for human. Eating meat too much also has harm to human body. Nutritional ingredient, nutritional significance and the consumption ofmeat were introduced. It was expected to lay the foundation for developing meat food.