回复：红肉增加心脏病与癌症的风险

来源: 于 2012-03-13 17:34:47 [旧帖] [给我悄悄话] 本文已被阅读：次

Nutritional

The main determinant of the nutritional definition of the color of meat is the concentration of myoglobin. The white meat of chicken has under 0.05%; pork and veal have 0.1-0.3%; young beef has 0.4-1.0%; and old beef has 1.5-2.0%.[3]

http://en.wikipedia.org/wiki/Red_meat