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Viande blanche et rouge: Quelle différence ? -

Viande blanche et rouge: Quelle différence ?

acheteur, alimentaire, Fermier Jangolo B. juin 11, 2017

Viande blanche et rouge: Quelle différence ?

La viande qu’elle soit rouge ou blanche provient des mammifères, des volailles et des poissons.

Il a été découvert que loin d’être protéiques et de leur composition en acides aminés, la différence se situe au niveau de leur teneur en fer (deux fois plus élevés dans la viande rouge).

Aussi riche l’une que l’autre en protéines (environ 20 g pour 100 g), molécules d’entretien et de construction pour tous les tissus, notamment le muscle, la teneur en graisse d’une viande rouge est en règle générale plus importante que celle d’une viande blanche (13 % contre 7%), ce qui influence l’apport calorique (195 kcal contre 150 kcal en moyenne). Mais tout dépend des morceaux : en effet le filet, le faux filet ou le rumsteck du bœuf sont bien moins gras qu’une côte ou une épaule rôtie de veau (4 g contre 12)