回複：紅肉增加心髒病與癌症的風險

來源: tsc12 於 2012-03-13 17:34:47 [] [舊帖] [給我悄悄話] 閱讀數 : (564 bytes)
回答: 紅肉增加心髒病與癌症的風險 由 tsc12 於 2012-03-13 17:22:44

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

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