Ostrich meat

Ostrich meat has been increasingly popular recently. Data from scientific studies more eloquently than any words confirm the useful properties of the product. The chemical composition of ostrich meat contains essential amino acids, as well as a number of vitamins and minerals useful for the human body. In addition, ostrich meat belongs to dietary products and is used in medical nutrition. Eggs and ostrich meat are used in cooking.

The African ostrich or Struthio camelus, which means "camel sparrow" in Latin, is the only member of the Ostrich family. Ostriches are non-flying birds that have a distinctive appearance. As soon as humanity did not use ostriches. Bird feathers are used for decorative purposes due to the unusual color and shape of the feathers. 200 years ago, any fashionista dreamed of getting a fan with ostrich feathers. The bird's egg shell was once used as a liquid vessel. People harnessed ostriches into wagons and literally rode birds.

By the end of the 20th century, ostriches were practically exterminated due to the extraction of bird feathers. However, farmers of the new century decided to breed ostriches in captivity and achieved excellent results. Nowadays, birds are bred for eggs and ostrich meat. The chemical composition of ostrich meat is truly unique. With such a low calorie content, the product contains a sufficient amount of saturated fatty acids in its composition. In addition, ostrich meat contains vitamins of group B, PP and E, as well as potassium, phosphorus, selenium, magnesium, calcium and iron. It is worth noting the excellent taste of ostrich meat.

It is believed that in taste, as well as in nutritional properties, ostrich meat is superior to beef. Ostrich meat is tender and soft, and also does not contain intramuscular fats. Many people see this as a minus of ostrich meat, because the product can taste tough. However, this occurs as a result of failure to comply with the rules for preparing ostrich meat.

Professionals argue that the best result can be achieved if you cook ostrich meat at a temperature not exceeding 60S. Beefsteaks and ostrich meat steaks cooked at this temperature are juicy and simply melt in the mouth. Ostrich meat is often used as a healthier substitute for beef, pork or poultry meat. Ostrich meat contains less amounts of cholesterol and fat, and the product is also rich in protein and vitamin content.

Doctors and nutritionists advise to give preference to ostrich meat to people with diseases of the cardiovascular system, diabetes mellitus and anemia. Low-calorie and at the same time highly nutritious ostrich meat belongs to the product of the new generation, which are perfectly suitable for a balanced and healthy diet.