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Usually from lamb, ox, or pig; a 150‐g portion is a rich source of protein, niacin, iron, zinc, copper, selenium, vitamins A, B1, B2, B12, and folate; a good source of vitamin B6 and, unusually for a meat product, vitamin C; a source of iodine; contains about 9 g of fat, of which one-third is saturated; supplies 150 kcal (630 kJ).

Subjects: Medicine and Health.

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