Low-calorie venison meat

Venison - calorie content, beneficial properties, benefits and harms, description

Calories, kcal:

154

Carbohydrates, g:

0.0

Deer belong to the artiodactyl family, which has more than 40 species. Their habitat is various climatic zones - from arid steppes to the Arctic tundra. The natural breeding areas for deer are Eurasia and America. People brought deer to Australia and New Zealand.

Herds of reindeer are used for industrial procurement of reindeer meat. The meat of sika deer, maral and roe deer is considered game.

Gourmets value most of all the delicious venison of young animals, prepared in the fall.

Calorie content of venison

The calorie content of venison is 154 kcal per 100 grams of product.

Composition of venison

Venison is a source of complete protein, rich in minerals (iron, potassium, phosphorus, sodium, calcium, magnesium), rich in vitamins (PP, E, A, B1, B2), lipids and extractives.

Beneficial properties of venison

Venison is an excellent dietary food product. For humans, it is much healthier than lamb, beef, pork and even chicken.

Venison is not affected by parasites, so it can even be eaten raw. Eating deer meat helps prevent anemia, hypertension, sclerotic vascular lesions, diabetes mellitus and cardiac diseases (calorizer). Deer meat is environmentally friendly and protects humans from carcinogens.

Venison in cooking

Venison has a specific sweetish taste and brownish color. The meat is dense and tough. Therefore, before cooking, it is advisable to marinate the meat using sour wines, wild berries, lime juice, juniper fruits and all kinds of spices.

Venison can be used to prepare various dishes, for example, sausages, cutlets (calorizator). It can be baked in pots and served as an independent dish, boiled, stewed, fried or grilled. Deer meat also goes well with vegetables, potatoes, mushrooms, cereals, etc. etc.

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The meat of young deer, which is prepared in the autumn, is considered a delicacy. Deer meat has an unusual taste and a brown tint. Venison is quite dense and tough meat, because of this, before preparing venison dishes, it is best to pre-marinate the meat, for example, in sour wine or using lemon juice, wild berries, juniper berries and various spices. Deer meat is a red forest game, so many people serve venison steamed, cook it in its own fat, and add dropsy or reindeer moss when stewing to soften it. As a rule, loin or tenderloin is used for venison dishes. The meat is stewed or baked with vegetables and spices. Sausage and cutlets are prepared from reindeer meat - for this they use the meat from the back of the carcass or legs. Venison by-products are also used in various dishes, such as kidney, heart or liver. Venison is served with red wine or berry liqueur.

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Calorie content of venison. Chemical composition and nutritional value.

Nutritional value and chemical composition of “venison”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of venison is 81 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

health-diet.ru

Is it possible to eat venison while on a diet?

Venison is a tasty and unusual delicacy that only true gourmets can appreciate. Deer meat is quite tough, so it requires special marinating and cooking skills. Deer eat only environmentally friendly products - moss, shrubs and lichens. Due to this, the animal’s body produces a huge amount of linoleic acid, which protects humans from carcinogens and other harmful substances. The surprising thing is that during heat treatment, venison does not lose its original size, like beef, pork and other types of meat. Deer meat is very common among residents of the northern regions of Russia. In this article you will learn about the beneficial properties of venison and get acquainted with contraindications to the use of this product.

Venison is an excellent protein product, but the maximum of its beneficial properties is preserved only in the meat of a young animal. The meat of a deer that is not even six months old is quite soft and pliable, the meat of adults is tougher. Venison is dark red in color and is considered red game meat. Today, sausages and frankfurters are prepared from venison on an industrial scale. It is better not to store meat for a long time - even in the freezer it begins to lose its beneficial properties after just a few weeks.

The composition of venison is striking in its diversity. Meat contains fatty acids, a huge amount of protein, vitamins - E, K, PP, B1-B12. The calorie content of the product is quite low; venison can be considered dietary meat. Meat also contains trace elements - iron, copper, selenium, manganese, zinc, magnesium, potassium, sodium, calcium and phosphorus. It is this rich composition that makes venison an incredibly tasty and healthy product for humans.

Everyone knows that the main diet of deer is lichen. But not everyone knows that lichen perfectly removes parasites from the body. This means that deer almost never suffer from worms and other living creatures. That is, venison does not require careful heat treatment, which means that this meat can be actively used in preparing dishes with a raw product - for example, sushi or rolls.

Venison contains a lot of protein, which is easily digestible. This makes meat indispensable for athletes.

The meat contains virtually no fat and is quite low in calories. That is why venison is included in the diet of women losing weight.

Venison removes carcinogens, heavy metals, toxins and waste from the body. Regular consumption of venison strengthens the immune system, activates the body's defenses in the fight against viruses, bacteria, parasites, infections and fungi.

It has long been a proven fact that venison prevents the growth and development of cancer tumors. It will not be possible to cope with the disease completely, but it is quite possible to suppress the spread of metastases.

Meat contains antioxidants that slow down the aging process of the skin.

Venison lowers blood cholesterol levels and prevents the development of atherosclerosis.

Deer meat promotes the production of food enzymes, which makes the product easier to digest. In addition, venison dishes perfectly awaken the appetite; they are certainly given to patients after operations, infectious diseases, etc.

B vitamins strengthen the walls of nerve fibers and make a person more resistant to external irritating factors.

Venison perfectly increases hemoglobin, it is a powerful prevention of iron deficiency anemia.

Venison contains a large amount of vitamin B1, which improves body tone. If you eat venison dishes at least once a week, you can cope with insomnia, improve your appetite, and activate your brain activity.

Venison protects the body from the harmful effects of nicotine, alcohol, and potent medications.

Venison is safe and even recommended for consumption during pregnancy and lactation. Many doctors recommend that women eat meat after childbirth to avoid complications. After all, venison stimulates blood production, which is important in case of severe blood loss.

Northern peoples believe that venison is very beneficial for men, as the meat stimulates testosterone production, improves erection and is a natural and safe aphrodisiac.

A powder is obtained from deer meat, which is actively used for cosmetic purposes. Based on raw materials, various anti-aging and sunscreen creams are prepared on an industrial scale, which nourish the skin and protect it from exposure to ultraviolet radiation.

If you have the opportunity to eat deer meat, do not neglect this opportunity in any case. Include this product in your diet and very soon you will notice improvements in the functioning of your body.

To get rid of the characteristic smell of meat and make the product softer and more tender, the meat is marinated for a long time - at least a day. Cut the meat into small pieces so that it is completely saturated. The best marinade recipe is vinegar, olive oil, finely chopped onion, garlic, oregano and basil. After this, bake the meat in the oven or simmer over low heat for 2-3 hours. As a result, you will get an incredibly tasty, healthy and aromatic dish that your family will certainly enjoy!

Based on materials from howtogetrid.ru

Venison is the meat of young reindeer. It is very popular among the indigenous peoples of the North. Venison received particular value due to its delicate, unique taste and juiciness. It is classified as a medicinal and dietary product and is recommended for metabolic disorders and vitamin deficiencies.

Venison is classified as red forest game meat. It is used steamed as regular meat, cooked in its own fat, adding moss and dropsy, which soften the venison during carcass.

The most delicious meat comes from deer calves up to six months old. It should be dark red in color and very tender. The meat of older deer is firm and tough. If you want to buy tender venison, then look for meat from a female that has not calved.

To check the freshness of the selected piece of meat, lightly press it with your finger; if the meat regains its shape quickly, you have fresh venison.

Venison is very juicy and has little fat, which means it can spoil quickly. It is best stored tightly wrapped in the freezer for no more than three days.

Despite the wide selection of different products, the coastal Chukchi eat exclusively the meat of sea animals and deer. To maintain strength, they eat a thick porridge of reindeer meat, blood, pieces of fat and flour. This porridge is called rilkyn and is considered a very healthy and nutritious dish.

Newlyweds were fed deer brains on their wedding night. It is believed that they stimulate the sexual activity of women and men, and this has long been proven experimentally.

Deer meat has low energy value, which undoubtedly confirms its high dietary properties. According to its nutritional characteristics, venison is classified as a healthy, lean food, and its fine fiber and softness make it a unique, exotic delicacy. The average calorie content of venison is 154.5 kcal per 100 grams. Depending on the cooking method, deer meat may slightly change its properties. So the calorie content of fried venison reaches 271 kcal, boiled - 223 kcal. Stewed or boiled-pressed venison is best accepted by the body, since the nutritional value is 198 kcal and 148 kcal, respectively. This type of meat is best included in the diet of people leading a healthy lifestyle, children, athletes and the elderly.

Venison has amazing properties. It contains a low amount of fat and cholesterol, which is harmful to blood vessels and the heart. It contains many minerals and vitamins that are beneficial to the human body. Due to its low fat content, venison is harder to cook.

Deer meat contains calcium, potassium, copper, selenium, zinc, magnesium, phosphorus, sodium, iron, as well as vitamins PP, B1, B2. Vitamin B1 optimizes brain function, has a positive effect on growth levels, energy, learning ability and normal appetite. It is very necessary for the gastrointestinal tract and heart.

Venison also contains antioxidants that prevent the formation of cancer cells.

Deer consume large quantities of moss, which has antibiotic and medicinal properties. This is where the high value of venison comes from.

You can safely eat such meat raw without fear of parasites. Venison is much better absorbed by the body than beef, pork, lamb or chicken. Regular consumption of such meat reduces the risk of atherosclerosis, diabetes, and hypertension.

Venison has a unique composition of nutrients; it normalizes metabolism and prevents the accumulation of excess fat in cells. Selenium, being a powerful natural antioxidant, has a huge impact on the human body. It actively fights and destroys free radicals, prevents the occurrence of harmful effects from heavy metal salts, gives beauty and youth to the skin and protects the heart from heart attacks.

Venison is also recommended for pregnant and lactating women. Preparations based on deer meat can restore erection, improve sexual function, activate blood circulation, protect against carcinogens, saturate blood plasma with useful components and cure complications after childbirth.

Medicinal preparations with an extract from deer antlers improve vision, hearing and strengthen the immune system.

Venison is a little tough, brownish in color and requires unique cooking recipes. Reindeer meat is usually eaten for up to a year. Caught towards the end of autumn, venison contains the most beneficial substances.

Primarily loin and tenderloin are prized. Venison can be cooked as an independent dish in the oven. During cooking, it is advisable to add greens, carrots and apples. Before baking, it is recommended to soak the meat in a marinade of red wine and oranges. Delicious venison is also obtained soaked in lingonberry, sea buckthorn and cranberry sauce. They give the meat tenderness and juiciness.

You can also combine venison with red pepper, bay leaf, and black thyme. The meat is served on the grill, cooked with mushrooms and potatoes. It is also very good to serve with berry liqueurs or red wine.

Venison is a dietary meat; it is ideal for complex cleansing and health-improving diets. People leading a healthy lifestyle can actively include it in their diet.

In China, powder made from deer meat is used as an additive in various creams. Such cosmetics restore firmness and elasticity of the skin and slow down the aging process.

There are no special contraindications to eating venison. The only thing is the possibility of allergies.

Vladislav Volyansky will tell you how to properly cook venison with vegetables, potatoes and cranberries.

Based on materials from edaplus.info

Reindeer meat is considered a healthy and nutritious product. On an industrial scale, venison is no longer harvested as game - the livestock of these animals is now raised on cattle farms. Thanks to this, venison becomes accessible to the average consumer, while still being considered a gourmet product. This is a specific meat that needs to be prepared according to special principles and consumed, adhering to certain recommendations. This article will discuss the beneficial properties and chemical composition of deer meat, recommendations for its use and the best cooking methods.

Dried venison contains more calories than boiled venison, as the concentration of nutrients in the dried product increases.

The amounts of nutrients in the following list are given per 100 g of boiled product.

• to the question of how many calories are in this meat, you can answer “a little”, since the calorie content of this product is 157 kcal. This energy level is due to the high content of easily digestible protein;
• nutrients in deer meat are contained in the following quantities: proteins - 21.3 g, fats - 8.9 g, no carbohydrates, water - 69 g;
• the vitamin composition is represented by vitamin PP - 8.6 mg, vitamin B2 - 0.9 mg and vitamin B1 - 0.4 mg;
• macroelements in this product contain the following: potassium - 343 mg, phosphorus - 221 mg, sulfur - 193 mg, sodium - 79 mg, zinc - 31 mg, selenium - 25 mg, calcium - 17 mg;
• The microelement composition of venison is represented exclusively by iron in the amount of 3 mg.

Despite its obvious benefits, this meat has both recommendations for consumption and contraindications.

First of all, this meat is recommended for consumption as a dietary food product.

General benefit

A correctly selected and prepared product will bring the following benefits to a person:

1. The low fat content and high percentage of protein allow it to be consumed by people who are struggling with excess weight, those who suffer from liver and kidney diseases. This product is also indispensable for athletes who build muscle mass and those who are exposed to significant stress.
2. Regular consumption of venison can reduce the risk of cardiovascular disease. It reduces the amount of “bad” cholesterol in the blood and prevents the occurrence of atherosclerosis.
3. Vitamin B1 regulates the functioning of the gastrointestinal tract. It also has a beneficial effect on brain cells, strengthens the nervous system and memory functions.
4. Phosphorus improves the absorption of calcium, helps strengthen bone tissue, teeth and nails.
5. Reindeer moss, which deer regularly eat, gives their meat antibacterial and anti-inflammatory properties.

The rejuvenating properties of venison are especially active during its regular consumption.

1. The benefit of this product lies in the abundance of selenium in it. Selenium, being a powerful antioxidant, prevents early aging processes. This element binds free radicals that provoke cancer and removes heavy metals from the body.
2. Iron stimulates the hematopoietic function of the body, prevents the development of anemia by increasing hemoglobin levels. This meat is especially useful for pregnant women and women during menopause.

Men are recommended to use this product at least twice a week.

1. The high energy value and nutritional value of this meat allows you to quickly restore strength and get enough of a small portion.
2. Zinc, which is part of this product, strengthens the male reproductive system. Systematic consumption of venison will improve sperm quality and prevent the occurrence of prostatitis.

Those who suffer from intestinal obstruction, fatty hepatosis and cholelithiasis should abstain from venison. This product poses virtually no harm, but may be difficult for people with gastrointestinal diseases to digest.

Despite its rich mineral composition and nutritional value, deer meat is not recommended for everyone.

This high-protein product causes constipation and bloating, so pregnant women who have not previously eaten venison should not start eating it. As for breastfeeding, meat that is unusual for a young mother can provoke an allergic reaction in the baby. You can introduce venison into the diet in small portions, starting from the third month of feeding.

Since this disease is characterized by the accumulation of urea in the body, people with gout can eat venison no more than once a week. A dish of this meat should be washed down with plenty of non-alcoholic drinks.

Venison does not contain refractory fats, which are poorly absorbed during pancreatitis, and extractive substances that activate the production of pancreatic enzymes, so it can be used in therapeutic diets. You should avoid venison if you have gastritis with high acidity; in all other cases, it can be consumed no more than once a week.

After heat treatment, this meat does not shrink in size, so immediately take a piece of the size that you can eat. Most often, this meat is baked after pre-aging in a marinade or finely chopped pieces are stewed. Venison is used to make stroganina and roast at home, always flavoring it with sour sauces for better digestibility.

It is not rational to grill this product - it contains too little fat. Many cooking recipes call for boiling the meat before frying it, since the density of the muscle fibers is high, and the upper layers begin to burn during frying, while the inner layers remain raw.

Deer meat, cooked in the oven with the addition of red wine and spices, has a particularly delicate texture and exquisite aroma.

Ingredients

• venison - 700 g;
• fresh cranberries - 100 g;
• garlic clove - 4 pcs.;
• onion - 1 pc.;
• red wine - 150 ml;
• ghee - 50 g;
• dried thyme - 3 g;
• dried thyme - 5 g;
• ground black pepper - 3 g;
• table salt - 10 g;
• sugar - 5 g.

Cooking method

Let's look at the step-by-step recipe:

1. Place the venison on a paper towel. Blot it on top with a second towel or paper napkins, clean it from films, residual fat and veins.
2. Cut the garlic cloves into three pieces each. Using the tip of a short, sharp knife, make shallow holes in the fillet and fill them with garlic.
3. Sprinkle the fillets with thyme, salt, thyme, pepper and sugar. Rub the mixture evenly over the meat.
4. Spread baking foil on the work surface, place the meat on it and wrap it tightly in foil. Place the resulting package in the refrigerator for one to one and a half hours to marinate the venison.
5. Meanwhile, prepare cranberry sauce. Take onions and cut them into small cubes. Chop and add half a clove of garlic to the onion.
6. Grind the cranberries thoroughly in a mortar.
7. Heat a deep frying pan over high heat, put ghee on it until it melts.
8. Reduce the heat under the pan and fry the onion-garlic mixture until light golden brown.
9. Add grated cranberries to the mixture, pour wine over it, add a pinch of table salt, 10 g of sugar and red pepper on the tip of a knife.
10. Stir the resulting sauce, cover with a lid and simmer over low heat for 10–12 minutes.
11. Once the sauce has thickened, remove the pan from the heat, let it cool to room temperature and transfer to a blender jar. Grind all components until completely homogeneous.
12. Preheat oven to 220°. Transfer the meat from the refrigerator to the oven and bake it for an hour.
13. After an hour, open the oven, open the foil and bake the fillet for about 30-40 minutes at a temperature of 250-260 °. To check for doneness, pierce the crust with a knife. If no meat juice flows out of the fillet, then it is ready.
14. Remove the venison from the oven and cool to room temperature. Cut into thin slices and serve with cranberry sauce and dry red wine.

Based on materials from lifegid.com

Venison is red forest game meat. Venison includes the meat of young red and reindeer, as well as the meat of roe deer and wapiti.

Products made from reindeer meat are juicy and tender, with a distinctive bright taste. In the North, dishes made from this meat are usually served as the main dish. Based on its beneficial properties, venison can be classified as a dietary and medicinal product. This meat is called a storehouse of vitamins and minerals.

Germany, Japan, Great Britain, Finland, South Korea, Canada, and Sweden are considered the main consumers of venison. The meat most often eaten is young reindeer. The most delicious meat is considered to be the meat of animals caught in late autumn. It is at this time that the deer’s body contains the greatest amount of useful components.

Deer meat has a high content of useful components. Due to its low calorie content, venison is useful to include in the menu for people leading a healthy lifestyle, as well as the elderly, children, and athletes. The calorie content of venison is 160 kcal per 100 g of fried meat. The benefits of venison include excellent digestibility and high nutritional value.

One hundred grams of venison contains 70 mg of cholesterol, 19.5 g of protein, 8.5 g of fat, 3.7 g of saturated fatty acids, 1 g of ash and 71 g of water.

In addition, the meat contains sixteen amino acids, 8.8 mg of vitamin PP, 0.3 mg of vitamin E, 0.68 mg of vitamin B2, 0.3 mg of vitamin B1, 10 mcg of vitamin A.

100 g of venison contains 305 mg of potassium, 194 mg of phosphorus, 77 mg of sodium, 21 mg of magnesium and 10 mg of calcium.

Deer meat contains much more protein than the best types of beef.

The enormous benefits of venison lie in its unique combination of nutrients. This combination prevents the accumulation of fat in the human body.

The beneficial properties of venison are unique and multifaceted. Among the beneficial properties of venison, one can separately highlight its safety and environmental friendliness.

Deer feed exclusively on lichens and mosses. Such nutrition promotes the synthesis of linoleic acid in the body of deer, which protects the human body from carcinogens and from the development of atherosclerosis.

This meat contains a lot of vitamin B1, which saturates the body with energy, improves appetite and stimulates brain activity. In addition, vitamin B1 is able to neutralize the destructive effects of alcohol and tobacco on the body, and also prevents the formation and development of cancer cells.

The benefit of venison also lies in the fact that it supports the tone of the muscles of the heart, stomach and digestive tract. This delicacy is especially useful for women during pregnancy.

Selenium, which is part of deer meat, neutralizes the destructive effects of the negative effects of toxic substances and heavy metals on the body.

Preparations prepared from various parts of a deer carcass restore erection and stimulate sexual function, protect against dangerous carcinogens, activate blood circulation, and also saturate the blood plasma with useful components, and cure postpartum complications.

Preparations from deer meat are produced in the form of powders. Chinese cosmetologists use powder obtained from deer meat as an additive to cosmetic creams. Creams containing biologically active components of deer meat restore skin elasticity and firmness, and also slow down the aging process. Medicines based on extracts from the antlers of young deer (antlers) improve hearing, vision, and strengthen the immune system.

Various delicious dishes are prepared from venison. Deer tenderloin and loin are most often used to prepare delicacies.

Dried venison is very popular among connoisseurs of deer meat. Venison jerky is considered a great appetizer. In addition, it can be used to make soups. Smoked venison is also used to prepare first courses and is sometimes added to salads.

Apples, carrots and various spices go well with deer stew. Before baking, the venison is soaked in the marinade. The juices of wild berries - sea buckthorn, cranberries and lingonberries - are used as a marinade for meat. Venison is also often soaked in red wine in combination with oranges. The taste of meat is perfectly complemented by mushrooms (boletus or chanterelles). This meat also goes well with many spices and herbs - bay leaf, black and red pepper, thyme.

Sausages or cutlets are usually made from the leg or hindquarters of the animal.

The kidneys, heart, tongue, liver and bone marrow of deer are real delicacies. They are usually served as an appetizer.

The coastal Chukchi prepare a very tasty and nutritious dish - rilkyn - from deer blood, pieces of meat, fat and flour. It is believed that this dish gives the body additional strength.

Video from YouTube on the topic of the article:

Based on materials from www.neboleem.net

Cooked venison - calorie content (how many calories in 100 grams)

Product category

All products Meat Meat from slaughtered animals Meat of wild animals (game) By-products Poultry meat (and offal) Fish Seafood (all categories) Shellfish Crustaceans (crayfish, crabs, shrimp) Seaweed Eggs, egg products Milk and dairy products (all categories) Cheese Milk and fermented milk products Cottage cheese Other milk products Soya and soy products Vegetables and vegetable products Tubers Root vegetables Cabbage (vegetables) Salad (vegetables) Spicy (vegetables) Bulbs (vegetables) Solanaceous Melons Legumes Grains (vegetables) Dessert (vegetables) Greens, herbs, leaves , salads Fruits, berries, dried fruits Mushrooms Fats, oils Lard, animal fat Vegetable oils Nuts Cereals, grains Seeds Spices, seasonings Flour, flour products Flour and bran, starch Bread, flatbreads, etc. Pasta, noodles (pasta) Sweets, confectionery products Fast food Drinks, juices (all categories) Fruit juices and nectars Alcoholic drinks Beverages (soft drinks) Sprouted seeds Vegetarian products Vegan products (without eggs and milk) Products for raw food diet Fruits and vegetables Products of plant origin Products of animal origin High protein products

Nutrient content

Water Protein Fats Carbohydrates Sugars Glucose Fructose Galactose Sucrose Maltose Lactose Starch Fiber Ash Calories Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Fluoride Vitamin ABeta-caroteneAlpha-caroteneVitamin DVitamin D2Vitamin D3Vitamin EVitamin KV itamin CVitamin B1Vitamin B2Vitamin B3Vitamin B4Vitamin B5Vitamin B6Vitamin B9Vitamin B12TryptophanThreonineIsoleucineLeucineLysineMethionineCystinePhenylalanineTyrosineValineArginineHistidineAlanineAsparticGlutamicGlycineProlineSerineTotal of all saturated fatty acidsButyric acid -ta (butanoic acid) (4:0)Caproic acid (6:0)Caprilic acid (8: 0) Capric acid (10:0) Lauric acid (12:0) Myristic acid (14:0) Palmitic acid (16:0) Stearic acid (18:0) Arachidic acid (20:0) Behenic acid (22:0) )Lignoceric acid (24:0) Total of all monounsaturated fatty acids Palmitoleic acid (16:1) Oleic acid (18:1) Gadolinic acid (20:1) Erucic acid (22:1) Nervonic acid (24:1) Total all polyunsaturated fatty acidsLinoleic acid (18:2)Linolenic acid (18:3)Alpha-linolenic acid (18:3) (Omega-3)Gamma-linolenic acid (18:3) (Omega-6)Eicosadiene acid acid (20:2) (Omega-6)Arachidonic acid (20:4) (Omega-6)Tymnodonic acid (20:5) (Omega-3)Docosapentaenoic acid (22:5) (Omega -3) Cholesterol (cholesterol) Phytosterols (phytosterols) Stigmasterol Campesterol Beta-sitosterol (beta-sitosterol) Total trans fats Trans fats (monenoic) Trans fats (polyene) BCAAs Creatine Alcohol Caffeine Theobromine

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Venison - chemical composition, nutritional value, BJU

Product category

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Nutrient content

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Calorie content of Venison. Chemical composition and nutritional value.

Venison
is rich in vitamins and minerals such as: vitamin B1 - 36.5%, vitamin B2 - 15.9%, choline - 17.6%, vitamin B5 - 13.8%, vitamin B6 - 23.2%, vitamin B12 - 210%, vitamin H - 25.8%, vitamin PP - 28.5%, potassium - 13.2%, phosphorus - 25.1%, iron - 16.2%, cobalt - 123%, molybdenum - 42, 4%, selenium - 18.2%, zinc - 35%

• Vitamin B1
  is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Choline
  is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5
  is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12
  plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin H
  is involved in the synthesis of fats, glycogen, and amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron
  is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium
  is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc
  is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Valuable dietary product - venison: let's discuss its health benefits and harms

Despite its obvious benefits, this meat has both recommendations for consumption and contraindications.

Read more: Linoleic acid, what is it, what products does it contain?

Beneficial features

First of all, this meat is recommended for consumption as a dietary food product.

General benefit

A correctly selected and prepared product will bring the following benefits to a person:

1. The low fat content and high percentage of protein allow it to be consumed by people who are struggling with excess weight, those who suffer from liver and kidney diseases. This product is also indispensable for athletes who build muscle mass and those who are exposed to significant stress.
2. Regular consumption of venison can reduce the risk of cardiovascular disease. It reduces the amount of “bad” cholesterol in the blood and prevents the occurrence of atherosclerosis.
3. Vitamin B1 regulates the functioning of the gastrointestinal tract. It also has a beneficial effect on brain cells, strengthens the nervous system and memory functions.
4. Phosphorus improves the absorption of calcium, helps strengthen bone tissue, teeth and nails.
5. Reindeer moss, which deer regularly eat, gives their meat antibacterial and anti-inflammatory properties.

Did you know? The first documentary evidence of human consumption of deer meat dates back to 160 BC. e. A silk scroll describing the medicinal properties of deer antlers and deer meat was found in what is now the Chinese province of Hunan. A now unknown doctor described in this manuscript methods for preparing venison and explained which recipe should be used for which diseases.

For women

The rejuvenating properties of venison are especially active during its regular consumption.

1. The benefit of this product lies in the abundance of selenium in it. Selenium, being a powerful antioxidant, prevents early aging processes. This element binds free radicals that provoke cancer and removes heavy metals from the body.
2. Iron stimulates the hematopoietic function of the body, prevents the development of anemia by increasing hemoglobin levels. This meat is especially useful for pregnant women and women during menopause.

For men

Men are recommended to use this product at least twice a week.

1. The high energy value and nutritional value of this meat allows you to quickly restore strength and get enough of a small portion.
2. Zinc, which is part of this product, strengthens the male reproductive system. Systematic consumption of venison will improve sperm quality and prevent the occurrence of prostatitis.

Important! Due to the fact that deer meat contains little fat and a lot of moisture, it quickly deteriorates after the animal is slaughtered. To extend the shelf life of this product, wrap it in baking foil, place in an airtight container and place in the freezer. In this form, this meat can be stored for up to four days.

Why is it harmful?

Those who suffer from intestinal obstruction, fatty hepatosis and cholelithiasis should abstain from venison. This product poses virtually no harm, but may be difficult for people with gastrointestinal diseases to digest.

With the development of infrastructure, products that previously could only be dreamed of are becoming available to people more and more often. One of these is deer meat, and although it is still almost impossible to find in supermarkets, there are enough offers on the Internet from hunting farms that are ready not only to sell this delicacy without a large markup, but also to quickly deliver it to the buyer.

Briefly about venison

Deer meat or venison is the muscle tissue of wild ungulates. The term is collective for the meat of the following types of animals:

• Red deer (deer)
• Red deer.
• Roe.
• Doe.
• Reindeer (caribou).

Elk also belongs to the deer family, but its meat is somewhat different and has a separate name - elk meat.

Deer meat is dense, without streaks of fat, so it hardly loses volume when cooked, but can be slightly dry. Its color is rich dark red or brown, its taste is sweetish, and its smell is pungent and specific.

The flesh of young animals killed in early autumn is most valued. In northern latitudes, where deer are bred industrially, sausages and sausages made from venison are often found on sale.

What's the benefit?

The benefits of wild ungulate meat have been known for a long time, and there are at least a dozen reasons for introducing it into the diet. The only thing that prevents nutritionists and doctors from recommending it on an ongoing basis is its low availability due to its high price.

• Deer meat contains virtually no fat and has a calorie content of only 154 kcal per 100 g, which is lower than that of chicken. This makes it a dietary product that can be included in the diet by advocates of a healthy diet and those who, due to ill health, are forced to limit the amount of fat.
• If desired, deer meat can be eaten uncooked or half-raw, since deer are not carriers of parasites dangerous to humans.
• Game is also an environmentally friendly product, since even with industrial production, animals are bred on free grazing and their diet does not include industrial feed and antibiotics.
• Venison contains 8% more protein than beef. It is well absorbed by the body and quickly fills you up, so this food is perfect for: teenagers during a period of intensive growth; for athletes to gain muscle mass; those who have undergone surgical interventions, if there are no dietary restrictions.
• The delicacy is perfect for pregnant and lactating women to maintain overall health. It is especially useful to add it to the menu of women after childbirth for faster recovery, since iron and a complex of vitamins in its composition stimulate hematopoiesis.
• Due to its high iron content (4.5 mg per 100 g at a rate of 10-30 mg per day for an adult), deer meat should be consumed in cases of anemia caused by a lack of this trace element.
• B vitamins, of which the product contains quite a lot, strengthen the nervous system, improve the production of gastric enzymes, and also protect the body’s cells from the harmful effects of alcohol and tobacco.
• Linoleic acid, another beneficial substance in game, plays an important role in regulating cholesterol production and strengthening both blood vessels and cell membranes in general.
• Among the peoples of the North, for whom this delicacy is a common food, there is an opinion that it enhances male potency and is a powerful aphrodesiac.
• Currently, a powder is produced from venison, which is used in cosmetology as an additive in sunscreen and anti-aging creams.

Read more: Black cumin oil for hair benefits and uses

Harm from deer meat

Often, the more benefits a product brings, the stricter and more contraindications there are for its use. Fortunately, this does not apply to deer meat, but in some cases it is really better to refuse it.

• You should not eat venison if you have the following diseases: gout; chronic renal failure; stones in the kidneys. The reason for the ban is that a low-protein diet is a prerequisite for treating the above-mentioned health problems.
• Another strict contraindication is hemochromatosis, also known as excess iron in the blood.
• Those who suffer from arthritis, Alzheimer's or Parkinson's disease should take the product with caution, since an increase in iron in the body aggravates them.
• Those who have undergone operations on the gastrointestinal tract should abstain from this delicacy for some time, as such food may be too heavy.
• In case of individual intolerance, game causes heaviness in the stomach, bloating, colic, and indigestion. Similar symptoms can be observed when eating the product shortly before bedtime.
• For some time now, US scientists have expressed concern that by eating the meat of wild ungulates, a person may become infected with a chronic wasting disease discovered in the late 60s if the animal was a carrier. This disease is characterized by disturbances in behavior and coordination.
• Recent studies show that excessive consumption (more than 2-3 times a week) of red meats, which includes venison, increases the risk of colon cancer.

Gourmet Tips

Deer meat is a rare product, so it does not end up on the tables of ordinary citizens as often as we would like. Accordingly, not everyone knows how to prepare and use it correctly, although there is nothing complicated about it.

1. Game definitely needs pre-marination. This will make it softer and remove the specific aroma that many find unpleasant.
2. If possible, avoid frying the delicacy in favor of stewing or baking - this will preserve more nutrients in it.
3. Traditionally served with a sauce made from wild berries, which highlight the aroma of game (cranberries, lingonberries, blackberries). When choosing drinks, preference is given to unsweetened young red wines with a rich taste.

Despite the fact that not everyone is allowed venison, it is a healthy product, rich in proteins, vitamins and microelements. Even at a high cost, it is worthy for people without serious health problems to include it in their menu at least occasionally.

Venison is a tasty and unusual delicacy that only true gourmets can appreciate. Deer meat is quite tough, so it requires special marinating and cooking skills. Deer eat only environmentally friendly products - moss, shrubs and lichens. Due to this, the animal’s body produces a huge amount of linoleic acid, which protects humans from carcinogens and other harmful substances.

The surprising thing is that during heat treatment, venison does not lose its original size, like beef, pork and other types of meat. Deer meat is very common among residents of the northern regions of Russia. In this article you will learn about the beneficial properties of venison and get acquainted with contraindications to the use of this product.

Venison is an excellent protein product, but the maximum of its beneficial properties is preserved only in the meat of a young animal. The meat of a deer that is not even six months old is quite soft and pliable, the meat of adults is tougher. Venison is dark red in color and is considered red game meat.

• Venison is a real storehouse of complete protein. Athletes and other people who regularly experience increased physical activity can use this meat as a natural source of proteins.
• Regular consumption of deer meat allows you to avoid the development of vitamin deficiency, strengthen the body's immune forces, and increase its ability to resist parasitic infestations, bacterial, fungal and viral infections.
• Deer meat contains a whole complex of antioxidants that can slow down the aging of human body tissue and reduce the likelihood of developing cancer.
• Venison is a low-calorie, low-fat product. People who want to lose excess weight can include it in their diet menu.
• The diet of deer is based on moss, a lichen with antibacterial and antiparasitic properties. That is why animals belonging to this family very rarely become carriers of parasites, and their meat does not require careful temperature and cooking.
• The compounds present in venison help eliminate excess bad cholesterol from the body. Therefore, people who regularly include this product in their diet are less likely to suffer from atherosclerosis.
• The beneficial nutrients that enter the human digestive tract when eating deer meat strengthen the myocardium and vascular walls, give them additional elasticity, and reduce the risk of cardiac disorders.
• Regular consumption of venison helps normalize the functioning of the stomach and intestines, increase the production of digestive enzymes, and improve appetite.
• Deer meat contains substances that accelerate the elimination of poisons, radionuclides, heavy metals, and toxins from the body.
• Venison is a rich source of B vitamins. A small portion of meat replenishes the body's daily need for these nutrients. Regular inclusion of dishes from this product in the diet helps to normalize the functioning of the nervous system, prevent the development of neuroses and depression, and neutralize the negative impact of stressful situations on the body.
• Zinc, phosphorus, iron and other beneficial substances present in deer meat have a positive effect on the functioning of the hematopoietic system and prevent the development of anemia.
• Nutritionists recommend that people who have been diagnosed with somnological disorders (difficulty falling asleep, restless sleep, etc.) supplement their menu with dishes made from venison at least once a week.
• Substances contained in deer meat help regulate blood sugar levels and normalize blood pressure. It is useful for people suffering from diabetes and hypertension to include this product in their diet at least once every 5-6 days.
• Calcium and phosphorus entering the body of a person who consumes venison dishes help strengthen bones and prevent the development of dental diseases.
• Vitamins and other beneficial substances that venison is rich in accelerate lipid, carbohydrate and protein metabolism.
• Traditional healers claim that deer meat has a positive effect on the male reproductive system. Including it weekly in the diet helps increase potency, increase the duration of sexual intercourse, normalize the composition of ejaculate, and prevent the development of infertility.
• In Chinese medicine and cosmetology, powder obtained by grinding dried deer meat is added to creams and gels intended for skin care. Cosmetic and medical products containing this component restore the elasticity and firmness of the skin, give it a radiant and healthy appearance, and slow down the processes associated with aging.

Read more: Alfalfa beneficial properties and contraindications

• The only contraindication to consuming venison is allergies. Deer meat can trigger the development of allergic reactions in people who are intolerant to other meat products.
• Excessive consumption of dishes prepared from deer meat can lead to the development of gout and other joint pathologies.
• Nutritionists advise people trying to get rid of extra pounds to exclude fried venison from their diet.

• Brittle nails.
• Dry skin.
• Metabolic disorders in the body.
• Hair loss.
• Digestive disorders.

Beneficial features

Calorie content of venison. Chemical composition and nutritional value.

Nutritional value and chemical composition of “venison”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of venison is 120 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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