Why stew beef for health?

Slow cooking in liquid helps keep the meat tender and allows for control over added sodium, making it a manageable protein source.

なぜ煮込み料理は健康に良いのですか？

ゆっくり煮込むことで肉が柔らかくなり、塩分をコントロールしやすいため、管理されたタンパク質源として適しています。

การตุ๋นช่วยให้เนื้อนุ่มและย่อยง่ายขึ้น ทั้งยังช่วยให้เราควบคุมปริมาณโซเดียมได้ดีกว่าการปรุงแบบอื่น

Superior bio-availability of heme iron and amino acids supports tissue synthesis and prevents anemia.

High-protein source rich in heme iron and Vitamin B12 for blood quality and muscle maintenance.

Food noteShow details

Beef tonifies Spleen and Qi. Extended stewing breaks down connective tissue into gelatin for joint health.

IngredientsShow details

Serving guidanceShow details

Pros & consShow details

Calorie comparisonShow details

Calories, protein, carbs, and fat (PCF) by serving unit.
Serving	Calories	Protein (P)	Carbs (C)	Fat (F)
1 serve100 g	190 kcal	18.5 g	0.5 g	12.5 g
Per 50 g50 g	95 kcal	9.25 g	0.25 g	6.25 g
Per 100 g100 g	190 kcal	18.5 g	0.5 g	12.5 g
Per 150 g150 g	285 kcal	27.75 g	0.75 g	18.75 g
Per 200 g200 g	380 kcal	37 g	1 g	25 g
Per 250 g250 g	475 kcal	46.25 g	1.25 g	31.25 g

Amount (g)

Nutrition facts label

Amount: 100 gLabel serving size: 100 g

Calories190 kcal

NutrientAdult % DV

Percent daily values are based on standard adult recommended intake.