'World's healthiest meat' is packed with vitamins, minerals and B12

'World's healthiest meat' is packed with vitamins, minerals and B12 The meat has been hailed as "extremely nutritious" – packed with vitamin B12, folate, iron and essential minerals Once a cornerstone of Western cooking thanks to its low cost and nutrient-dense qualities, organ meats have slowly disappeared from everyday plates in nations such as the UK and USA, supplanted by leaner muscle cuts. Yet, they continue to feature prominently in numerous cuisines worldwide. By cutting these meats from our diets, we're forfeiting a treasure trove of nutrition. Organ meats are celebrated as "extremely nutritious", containing abundant B-vitamins including vitamin B12 and folate. The most popular organ meats derive from cows, pigs, lambs, goats, chickens and ducks. They're laden with minerals including iron, magnesium, selenium and zinc, alongside vital fat-soluble vitamins A, D, E and K. The London Obesity Clinic highlighted that several of these minerals can help prevent free radical damage, anaemia, bolster the immune system, and aid wound healing. Additionally, they're an excellent protein source. In a compilation of the most nourishing foods for human consumption, organ meat secured a prominent spot, standing alongside dark green leafy vegetables, fish, bivalves such as oysters and clams, and eggs, reports Surrey Live. Of course, no single food can deliver all the nutrients required, so maintaining a varied diet is vital. What organ meats are most commonly eaten? The most regularly consumed varieties of organ meat include: - Liver, which is described as "the nutritional powerhouse of organ meats" and even "nature’s multivitamin" - Tongue - Heart - Kidneys - Brain, which is considered a delicacy in many cultures, and it’s a rich source of omega-3 fatty acids Why exactly are organ meats so nutritious? A piece on health advice website Healthline, reviewed by Kathy W Warwick, a registered dietitian and certified diabetes care and education specialist with over 35 years of experience across various healthcare settings, sets out exactly why organ meats are so beneficial to our health. The article states: "The nutrition profile of organ meat varies slightly, depending on the animal source and organ type. But most organs are extremely nutritious. In fact, most are more nutrient-dense than muscle meat. "They are particularly rich in B-vitamins, such as vitamin B12 and folate. They are also rich in minerals, including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamins A, D, E and K. Furthermore, organ meats are an excellent protein source. What's more, animal protein provides all nine essential amino acids that your body needs to function effectively." That said, organ meats aren't the only food to have earned the title of highly nutritious. One surprising meat topped the list of the 100 healthiest foods on the planet, with researchers declaring it "more nutritious" than certain fruits and vegetables. It's worth bearing in mind, however, that organ meats contain significantly higher levels of cholesterol compared to leaner cuts of muscle meat, regardless of the animal they come from. According to Healthline, 3.5 ounces (100 grams) of cooked beef brain contains 2000 milligrams of cholesterol, while kidney and liver contain 716 milligrams and 381 milligrams respectively. The recommended daily value (DV) for cholesterol stands at just 300 milligrams per day in total.