Meat is a valuable food product. It has a lot of animal protein, which is the main structural element of all body tissues. The protein content in meat varies depending on the type and category within the following limits: in 100 grams of mutton – from 15.6 to 19.8 grams of beef – from 18.6 to 20 grams, meat pork – 14.3 grams, meat of chicken – from 18.2 to 20.8 gram.
Meat is rich in phosphorus, potassium, iron and other minerals: it contains almost all the vitamins. it is especially high in the content of vitamins of group B. Continue reading
Nervous, worried, overstrained … These words became almost our constant companions. And not by chance.
Mechanization and automation of production, a sharp limitation of motor activity, an increase in the volume of information, an ever-increasing shortage of time – all this contributes to the emergence of a state of tension, which is often not quite accurately called “stress.” It is well known that such a condition is one of the factors provoking the development of a number of diseases. For example, a direct relationship between frequently repeated nerve overloads and cardiovascular diseases has long been revealed. Continue reading