Nutrition In Meat
Harvard nutritionist Mat Lalonde looked at all the definitions of nutrient density and found the same problems, so he decided to compile his own list. He essentially took nutrients per serving and divided it by weight per serving so that foods could be on a relative equal footing when measured against each other.
He then defined “essential” by listing those things that were truly important to human health. The list included essential fatty acids, essential amino acids and crucial vitamins and minerals.
An apple has 7 grams of Vitamin C per 100 grams, liver has 27. Or look at B12. An apple has zero B12 per 100 grams, red meat has about 1.84 mcg. per 100 grams and liver has 111.3 mcg. per 100 grams.
And it’s not much different for liver (or organ meats in general) when you look at nutrients like phosphorus, magnesium, potassium, zinc, iron, copper, vitamins A, D, and E and thiamin, riboflavin, pantothenic acid, folic acid, or practically any of the nutrients on Lalonde’s list.
Liver, as well as other organ meats, are the most nutritionally complete foods in existence.
Herbs and spices compete with organ meats on LaLonde’s list. If you used spices often and as liberally as your taste buds allowed, you could upgrade your nutritional status considerably in the long term.
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