Meat protein is approximately 14-26%, the quality is as good with milk and eggs. In meat is an amino acid that is essential to the body to repair damaged cells and tissues. Everyone should get the protein 1 g per 1 kg of body weight in meat, fat, but it must be more or less depending on the type of meat, poultry, pet food and age. In most fish, there will be less fat. Most of the meat is almost no carbohydrates, Loei, except in the liver where it is small, and is in the form of glycogen. There is a lot of meat, phosphorus and iron. There is no vitamin a.
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