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Usually from ox, lamb, pig, or sheep; a 150‐g portion is a rich source of protein, niacin, iron, and vitamins B1 and B2; also, unusually for a meat product, a good source of vitamin C; contains about 9 g of fat, of which half is saturated; supplies 270 kcal (1 130 kJ).

Subjects: Medicine and Health.

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