Are there any benefits for babies to eat meat? 3 types of meat that should never be fed to babies

Meat is the most common food in our lives. Some people eat it almost every day! Many people wonder, what are the benefits of eating meat for babies? Regarding, what are the benefits of eating meat for babies? 3 types of meat should never be fed to babies. The editor of No. 5 website will answer them one by one for you!

What are the benefits of eating meat for babies?

Meat refers to animal foods such as the muscles and internal organs of livestock and poultry, and fish. Meat is rich in protein and of high quality, and its amino acids are mainly essential amino acids. In addition to protein, it also provides abundant trace elements such as iron, zinc, vitamin B12 and vitamin A. The liver is the richest in these nutrients, which are difficult to provide in vegetarian diets. Milk and eggs do not contain much iron and zinc, so they cannot be replaced. Infants and young children have vigorous growth and development, and they need more protein, trace elements and vitamins. Eating too little meat for a long time will lead to deficiencies in protein, iron, zinc and vitamin A, causing weight loss, low immunity, anemia and affecting growth and development.

Nutritional value of meat for babies

Meat is the main source of protein, which is an essential nutrient for growth, development and repair of body tissues. Different types of meat have different protein contents, such as beef short ribs containing about 13% (due to high fat content), while shelled shrimp contains up to 94%. The composition ratio of amino acids in meat protein is close to that of human protein, so it can be effectively utilized by the human body after consumption.

Meat has the highest fat content among all foods (grains, root vegetables, and fruits contain only trace amounts of fat; 100 grams of pork tenderloin contains about 10.2 grams of fat, and 100 grams of whole milk contains about 3.5 grams of fat). Generally speaking, white meat (various fish, seafood, chicken, etc.) has less fat, such as sea bass, which has a fat ratio of only 1.2%; red meat such as pork, beef, and lamb has more fat, such as the leaner beef tendon, which has 29.3% fat.

In addition to protein and fat, meat also provides minerals and vitamins. Fish eaten with bones (such as dried fish) can provide rich calcium; dark red meat (such as beef, lamb and the darker part of the edge of fish) is rich in iron. All kinds of meat are good sources of phosphorus and potassium. Other minerals such as copper, magnesium, sulfur, etc. are also found in meat. The content of B vitamins (such as B1, B2, B6, B12) is relatively high, and the content of vitamin C is relatively low.

3 types of meat that you should never feed your baby

1. Grilled sausage

We often see children holding grilled sausages in the street. During the processing of grilled sausages, nitrites are often added as colorants, which will be converted into carcinogenic nitrosamines in the body, which can cause esophageal cancer, gastric cancer, etc. Many cooked foods look brightly colored, but in fact, nitrites are added (normally cooked meat such as pork or beef is gray or dark in color). During the continuous grilling process of grilled sausages, some unhealthy substances will also be produced. Therefore, children under 3 years old should not eat grilled sausages or sausages, as well as commercially available cooked meats with bright colors.

2. Meat floss

Some mothers feed their babies meat floss after 6 months old, thinking that meat floss is healthy. In fact, meat floss is a kind of deeply processed meat. During the processing, soy sauce, sugar, fat, etc. need to be added. Therefore, it contains high calories and salt, and may also cause vitamin damage. The raw materials of meat floss are also unsafe. Therefore, it is not recommended for infants and young children to eat commercial meat floss.

3. Barbecue

When meat is grilled over high-temperature charcoal fire, fat will decompose or polymerize to produce harmful substances, such as the carcinogen benzopyrene. For children who love barbecue, the amount and frequency of eating should be controlled, and attention should be paid to avoiding direct grilling over open flames. At the same time, eat more fresh fruits and vegetables. In addition, eat less pickled meat and smoked meat.

Teach you how to judge whether meat is spoiled

1. The color becomes darker:

Fresh meat has a shiny surface and uniform color. Fresh pork is red or light red, and the fat is white; beef and mutton are bright red, and the fat is mostly yellow; poultry skin is light yellow or white, and the meat is white with a hint of red. As the storage time increases, the meat color will gradually turn reddish brown due to the oxidation of myoglobin. The darker the color, the lower the edibility. When the surface of the meat turns gray or gray-green, or even white or black spots appear, it means that the microorganisms have produced a large number of metabolites, and such meat cannot be eaten.

2. Sticky surface:

Fresh meat has a slightly dry or moist surface, and the cut surface is slightly damp. It feels oily but not sticky. However, when the meat goes bad, due to the large-scale growth of microorganisms, sticky metabolites are produced, causing the surface of the meat to become sticky or even stringy. The stickiness of the meat surface is a sign of the beginning of corruption.

3. Elasticity deterioration:

Fresh meat is dense and elastic, and will immediately recover after being pressed with a finger. The longer the meat is stored, the more the protein and fat in it will be broken down by enzymes, and the muscle fibers will be damaged, so the meat will lose its original elasticity, and the depression left by the finger will not only fail to recover completely, but may even leave a mark.

4. There is a strange smell:

Fresh meat has a normal meaty smell, while spoiled meat has a distinct rancid smell because its protein, fat, and carbohydrates are decomposed by microorganisms, producing various amines, indoles, acids, ketones and other substances.