Mutton is considered a dietary product and suits some people much more, than pork. There is really a lot of advantage of such meat and to be convinced of it, it is enough to study its structure and to learn about useful impact on an organism more.
Caloric content and chemical composition
Caloric content of meat is defined by its category (level of fatness of an animal) which, in turn, defines, fat it or not. So, in 100 g of mutton of the first category there are about 210 kcal while the similar amount of meat of the second category comprises only 166 kcal. At the same time, despite smaller power value, the last option includes 1.5 times more useful components.
Such values are characteristic of mutton of the first category (100 g):
- B1 vitamin — 0.08 mg;
- B2 vitamin — 0.14 mg;
- RR — 3.80 mg;
- potassium — 270.00 mg;
- phosphorus — 168.00 mg;
- sodium — 80.00 mg;
- calcium — 9.00 mg.
Learn what vitamins consider the most important for an organism.
For comparison in 100 g of mutton of the second category the quantity of the making components will be a little another:
- B1 vitamin — 0.09 mg;
- B2 vitamin — 0.16 mg;
- RR — 4.10 mg;
- potassium — 345.00 mg;
- phosphorus — 190.00 mg;
- sodium — 101.00 mg;
- calcium — 11.00 mg.
It is possible to distinguish iron, iodine, cobalt, manganese, copper, molybdenum, sulfur, phosphorus, chlorine from other mineral components, it is well-cared, zinc and chrome, and it is possible to carry to useful vitamins also vitamins E, K, D, B5, B6, B9, B12. However mutton not only is appreciated these components. This meat — an excellent source of protein of animal origin which on 100 g of meat about 16 g contain.
Whether you know? It is considered that in mutton there is no so-called hormone of fear which is formed in an animal organism at the time of a stress (usually before a face) and affects quality of meat. Pigs are considered as the most susceptible to such feeling.
Than mutton is useful
The advantage of dietary mutton meat is equally well noticeable in the relation of both a female, and male body, for each of which there are nuances of similar influence.
For men
The making components of mutton make complex positive impact on a human body, but as for males, for them the following useful properties of such meat will be the most significant:
- increase in resistance to stress and improvement of morale (not a secret that, constraining emotions, men suffer from the latent depressions to a large extent);
- increase in potency and strengthening of sexual desire;
- improvement of sleep quality and fight against insomnia;
- strengthening of a bone tissue;
- improvement of comprehensibility of proteinaceous food and its uniform distribution on an organism (it is especially relevant for athletes);
- increase in production of testosterone.
It is important! To achieve all these results and to improve a condition of the organism, the man has to eat mutton at least 2 times a week.
For women
The advantage of mutton to a female body is not less essential, than to men's, and, first of all, is expressed in:
- improvement of appearance of skin, teeth and hair that in many respects is explained by presence at composition of fluorine;
- to support of the immune system of an organism;
- acceleration of exchange processes (at the expense of it there is a weight reduction);
- prevention of anemia (at regular consumption of mutton the young girls can avoid dizziness at periods);
- a large amount of folic acid which will be appropriate and during pregnancy, positively affecting development of a fruit.
Besides, the vitamins which are a part of meat strengthen work of central nervous system, nervous breakdowns warn and reduce the probability of development of cardiovascular illnesses. In addition to it vitamins E and To well strengthen a skeleton and participate in blood formation processes, at the same time improving the general health of the woman. Similar properties of mutton are especially noticeable at deterioration in health or during the separate periods of life of the woman.
Read about vitamins which are most important for health of women.
Whether it is possible to eat mutton
Despite considerable advantage of mutton meat, it will be suitable not everyone for the regular use. Moreover, the quantity of the eaten product can also have an adverse effect on the general health therefore, choosing mutton, it is worth knowing about its influence on different categories of consumers.
At pregnancy and breastfeeding
Food of the pregnant woman or young mother always has to be selected taking into account the interests of her child. In general dietary properties of mutton make her by a suitable product in any of these cases as such meat is quickly acquired, does not cause feeling of weight and will not wander in intestines, provoking unpleasant feelings at the woman and the newborn baby. At the same time the folic acid which is a part of meat is simply irreplaceable for pregnant women, and at GV the vitamins and minerals which are a part strengthen development of milk.
At weight loss
It is much less fat in mutton, than proteins therefore it can be included in a diet of the people who are suffering from excess weight or simply keeping the figure quietly. The ability of a product to accelerate metabolism — very valuable ability at weight loss, besides in such meat is practically not present the cholesterol capable to provoke development of atherosclerosis.
It will be for certain interesting to you to learn how to lose weight without diet.
In other words, mutton will be equally useful both for people on a diet, and for those who are inclined to cholesterol accumulation.
At pancreatitis
The possibility of the consumption of mutton meat at pancreatitis depends on an illness form. At sharp development of a disease it is recommended to exclude completely from the menu of the patient a similar product while the chronic course of a disease allows a possibility of its use, but in limited quantity (in a phase of permanent remission it is no more than 100-200 g of boiled or baked product). The main thing is to choose pieces with the smallest amount of fat, it is capable to aggravate a situation in case of pancreatitis. The best in this plan meat of suckling lambs or rams age up to 3 years is considered.
At gout
About a possibility of the consumption of mutton at arthritis and gout there are two opposite opinions. Some experts do not advise patients to use it because of the purines (nitrogen-containing chemical compounds) which are present at structure, and others consider such type of meat the best alternative to pork and beef. To minimize influence of purines on the patient's organism, it is desirable to choose only fast pieces received from young animals, avoiding consumption of an offal (a liver, kidneys, lungs). However this recommendation does not concern situations of exacerbation of an illness, it is better to discuss a diet for the period of treatment with the doctor.
At diabetes
Fast mutton — the ideal decision for meat food of the people suffering from diabetes. It is capable to control release of gastric juice, thereby facilitating work of a pancreas, and meat of a young lamb in addition promotes outflow of bile and improves work of a liver. Besides, the similar product is excellent prevention of development of diabetes as lecithin is its part.
It is important! If the piece of mutton with fat layers got to you, then they should be cut off to exclude additional load of an organism at diabetes.
Possible harm
Unfortunately, at all the positive properties it is impossible to call mutton meat completely harmless. To its use it is worth carrying to the main contraindications:
- diseases of a liver, kidneys;
- the illnesses of bodies of a GIT which are followed by increase in acidity of a stomach (the making components of meat can increase it even more);
- hemorrhagic colitis of various nature;
- dysfunction of a gall bladder;
- cholelithiasis;
- gout and diseases of joints (depends on a stage).
Certainly, you should not abuse mutton even at good health, the excessive amount of any meat can worsen digestive processes and cause feeling of weight in a stomach.
What can be prepared
Mutton perfectly is suitable for preparation of the most various dishes — both on the first, and on the second. Also from it the quite good shish kebab turns out, but for these purposes it is better to choose pieces with a fat layer. With use of this type of meat distinguish from popular dishes:
- the baked mutton with the major;
- mutton leg with spicy herbs;
- chanakh with mutton;
- chorba (first course);
- broth;
- jelly;
- mutton ragout;
- stewed mutton ribs.
If desired it is possible to stuff a mutton leg, to make goulash or meat roll. In a word, mutton meat can be used for realization practically of any culinary ideas.
Preparation secrets
In spite of the fact that in nuances of preparation mutton is often equated to pork or beef, it has also some specific features of processing which knowledge will help to receive very tasty and fragrant dish. Carry the next moments to the main secrets of preparation of mutton:
- for preparation of stewed or boiled dishes it is better to get a cervical part or hough;
- the tasty baked or fried meat turns out from the top part of a shovel, shank or brisket, and when frying it is worth stacking them a fat part down;
- universal part for suppression, frying or roasting gammon is considered though brisket can be used also for a farshirovaniye;
- if you buy mutton for the first time, then choose meat of young lambs as it is much more difficult to be mistaken in nuances of its preparation;
- for strengthening of flavoring properties of meat it is worth using various marinades especially as mutton perfectly absorbs them;
- it is desirable not to wash out the bought piece under flowing water, and just to wipe with a paper towel and to remove sinews and films (they are not edible);
- in the presence of the unpleasant smell proceeding from meat the soaking in vodka or addition of cinnamon in the course of preparation will help to get rid of it;
- it is possible to store fresh meat only in the fridge, at a temperature up to +5 °C, and it is desirable for freezing to strike only a steam room a product.
Video: How to cook mutton in general mutton it is safely possible to call one of the most ideal products in kitchen with an optimum set of useful properties. However, that meat really brought only benefit, it is important to consider many additional factors, in particular, features of health of consumers and nuances of preparation of dishes.