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beef


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Flesh of the ox (Bos taurus); flesh from young calves is veal. A 150‐g portion of most cuts is a rich source of protein, niacin, iron, and vitamin B12; a good source of vitamin B2 and copper; a source of vitamins B1, B6, and selenium; contains 20–30 g of fat, of which half is saturated (lean part is 5% fat); supplies 350–500 kcal (1 470–2 100 kJ).

Beef. Cuts of beef

Subjects: Cookery, Food, and Drink — Medicine and Health.


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