回複：紅肉增加心髒病與癌症的風險

來源: 於 2012-03-13 17:34:47 [舊帖] [給我悄悄話] 本文已被閱讀：次

Nutritional

The main determinant of the nutritional definition of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.[3]

http://en.wikipedia.org/wiki/Red_meat