Beef ribs (Australia) - a part of cattle carcasses with fatty layers and a large amount of connective tissue. Differs in useful structure and fine tastes, it can be eaten boiled, stewed, baked, less often in a fried look.
The chemical composition of the ribs is as follows:
* A large number of proteins, fats, proteins;
* vitamins of group B (B3, B4, B5, B6, B9, B12), vitamin K, E, PP;
* ash, macro - (potassium, phosphorus, calcium, magnesium, sodium);
* trace elements (iron, selenium, manganese, copper, zinc).
Benefit:
This product, even with prolonged heat treatment, due to its rich composition is good for human health.
Beef ribs:
* improve the cardiovascular system and gastrointestinal tract;
* have a positive effect on the nervous system and reduce nervous irritability;
* help strengthen muscles and bones;
* accelerate the regeneration of body cells and stimulate blood formation processes;
* accelerate metabolism, strengthen the immune system;
* have a wound healing and antioxidant effects.
