Does anyone knows the chemical composition of beef and pork?

While the exact composition can vary depending on the cut, breed, and diet of the animal, here's a general breakdown of the chemical composition of beef and pork:

Water: This is the most abundant component, making up around 50-75% of both beef and pork.

Protein: Beef and pork are excellent sources of protein, comprising around 15-25% of their weight. This protein is primarily composed of amino acids, essential for building and repairing tissues.

Fat: The amount of fat varies significantly based on the cut and the animal's diet. It contributes to flavor and tenderness but can also be a major source of calories and saturated fat.

Carbohydrates: These are present in very small amounts, typically less than 1%. They include glycogen, which is stored in the muscle.

Minerals: Beef and pork are rich in minerals such as iron, zinc, phosphorus, potassium, and magnesium.

Vitamins: They contain a variety of vitamins, including B vitamins (B12, B6, riboflavin, niacin), vitamin A, and vitamin E.

Specific Breakdown:

Beef:

* Lean cuts (like round, sirloin) tend to have less fat than fatty cuts (like ribeye, short rib).

* Beef is a good source of conjugated linoleic acid (CLA), a fatty acid with potential health benefits.

Pork:

* Modern pork breeds have been bred to have a lower fat content than in the past.

* Pork is a source of thiamin (vitamin B1), which is important for energy metabolism.

Note: The exact chemical composition can vary greatly depending on the specific cut, the age of the animal, and the animal's diet.

For a more precise breakdown of the chemical composition of specific cuts, you can consult the USDA Food Composition Database or other reliable nutritional sources.