Nutritional Properties
From a nutritional point of view, horse meat stands out for its thinness and for its characteristic flavor with sweet nuances.
Horse meat has gradually been brought to the attention of consumers due to its high iron content. Considered a noble food, it is often recommended for athletes, growing children, pregnant women and anemic people. In fact, in every 100 grams of horse meat we find 4 mg of iron (more than double compared to bovine cuts). Unlike the one present in vegetables (first of all spinach), the iron contained in horse meat is highly bioavailable and can be absorbed in proportions three times greater.
The complexion is similar to that of buffalo meat and is uniform, without veins due to the lack of fat. The vitamin content consists mainly of thiamine (B1), riboflavin (B2), niacin (PP), pyridoxine (B6), pantothenic acid and vitamin B12.
Cholesterol is present in proportions of about 60 mg / 100 grams of meat - a quantity that is certainly not negligible but similar to that of other lean meats (beef, light pork and chicken breast) -. The same goes for the quantity of proteins and their biological value.
Unlike the others, horse meat is distinguished by a modest glycogen content (0.5-1 grams) which contributes to giving it the typical sweet taste.
Nutritional values
Meat of: | water | carbohydrates | Protein | Grassi | Cholesterol | Iron | Calories |
Adult cattle (cuts p.) | 74.0 | 0 | 21.5 | 3.4 | 52-68 | 1.6 | 117 |
Calf | 76.9 | 0 | 20.7 | 2.7 | 71 | 2.3 | 107 |
Light pork (loin) | 70.7 | 0 | 20.7 | 7.0 | 62 | 1.3 | 146 |
Heavy pig (loin) | 68.0 | 0 | 20.8 | 9.9 | 88 | 1.4 | 172 |
Rabbit (thigh) | 72.0 | 0 | 21 | 5.9 | 60 | 1.0 | 137 |
Chicken (breast) | 74.9 | 0 | 23.3 | 0.8 | 60 | 0.4 | 100 |
Horse | 74.9 | 0.6 | 19.8 | 6.8 g | 61 | 3.9 | 143 |