Chemical composition
As we remember, 20% here is fat. Another 17% are proteins, which are quite easily digestible, saturated with useful and necessary amino acids for the body. The only nuance here is that cooked ground beef dishes do not contain many of these proteins: they do not tolerate high temperatures during cooking or frying.
However, proteins such as collagen and elastin preserve ground beef patties and all other products. These are proteins of connective tissue that are strong and serve to build cartilage and ligaments. Therefore, minced beef dishes are very useful for those who suffer from joint and bone diseases.
How to preserve vitamins in minced meat
By itself, raw minced beef contains a lot of vitamins, including such deficient ones as B12. Vitamin A, B1, B2, B3, B5, B6, B9, K, E are part of beef and fat in fairly large quantities. But, unfortunately, during the preparation process, almost all of them, except for vitamin B6, disintegrate. Almost the only way to preserve vitamins in minced meat is to steam it or smoke it in the form of a sausage. In this case, most of the vitamins will be retained.
In addition, the composition of ground beef contains many useful minerals – manganese, potassium, zinc and others, which improve the functioning of the nervous, circulatory and genitourinary systems. And nothing happens to them during heat treatment.
Why is ground beef good for you?
In general, ground beef dishes are very useful for recovering the body after various injuries, for skin diseases and anemia – beef supports the body well while restoring damaged tissues and increasing the number of red blood cells in the blood. It is also important that minced beef cutlets are very convenient for those who have diseases of the teeth and gums. To eat a cutlet is not to chew a kebab. Actually, for this, the product was conceived.
