Red meat is naturally nutrient-rich which means it provides a substantial amount of certain vitamins and minerals per 100 calories. Meat also contains water, helping it to remain lower in calories compared with other foods. The following table shows which meats are a recognised source of vitamins and minerals according to EU labelling criteria:
| Beef | Lamb | Pork |
|---|
| | | High in thiamine (B1) |
| A source of riboflavin (B2) | | A source of riboflavin (B2) |
| High in niacin | High in niacin | High in niacin |
| A source of vitamin B6 | A source of vitamin B6 | A source of vitamin B6 |
| High in vitamin B12 | High in vitamin B12 | |
| A source of phosphorus | A source of phosphorus | A source of phosphorus |
| A source of zinc | A source of zinc | |
The B-vitamins, thiamin and riboflavin, support skin health and stimulate the release of energy from dietary carbohydrates. Niacin is also important in energy release and supports digestive health. Vitamin B6 is vital for normal immune function and helps to regulate blood sugar levels. Vitamin B12 is a building block for red blood cells and the DNA inside our cells. Phosphorus, in conjunction with calcium and vitamin D, maintains bone strength, while zinc is important for normal wound healing and muscle recovery.
Red meat provides all of these nutrients, often in amounts that make a substantial contribution to our daily requirements. Compared with other main meal options, such as chicken, fish or cheese, red meat is an ‘all rounder’ in terms of providing a wide array of nutrients.
