Who among us can boast that at least once in his life tried the elk's meat? Probably, there are not many of these. And so, too, a limited number of people know about the useful properties of the elk. Meanwhile, it is a very valuable meat product, and not so rare. In large stores, you can buy leguminous fillets at quite reasonable rates. Although elk - the animal is originally wild, but well liable to domestication. Given the specific conditions of detention and other nuances, breeding them for meat is not always profitable. Therefore, the elk on our tables is so rare.
Properties of meat products
This type of meat has a low energy value . The calorie content of the elk is 100 kcal per 100 grams. There is quite a bit of fat in it - about 15% of the total weight of the product. And the benefit of the elk meat is determined by the presence in it of a huge amount of vitamins and microelements. Here are presented:
- vitamin PP;
- vitamins of group B (12, 6, 5, 2, 1);
- trace elements: zinc, copper, selenium manganese, iron, phosphorus, etc.
Further we will consider more particularly, than useful the elk. Let's note only a priori that it is very tasty in any form.
How useful is the moose meat?
The first thing to say about the elk is that it is nutritious and universal. From this meat you can cook almost anything, from a banal chop, and ending with delicious rolls and sausages. Meal and by-products are eaten, for example, the liver and tongue of an elk are also very much appreciated by gourmets. To the useful properties of the moose should also be attributed to its natural saturation with sodium salts, which give the meat a brackish taste. So, when preparing to salt it can be less or not salt at all.
Is it useful to elk for people who adhere to the foundations of a healthy diet - a rhetorical question. And with a prefatory answer. After all, moose are not pricked with growth hormones and antibiotics, they do not add any forbidden additives to their food. So their meat is as environmentally friendly and clean as possible. It can be eaten and hypertensive, and diabetics, and people with iron deficiency in the blood, and patients who have elevated cholesterol . For this purpose, boiled or braised moose is best suited, also extremely useful marinated in berry juice or dried. The meat of adult moose must be pre-soaked for several hours before this.