Intestine meat is a type of organ meat that is commonly consumed in some cultures as a traditional food. In Nigeria, it is called ’roundabout’ and is usually sourced from cows or goats. It is also called it ‘Abodi’ or ‘Inu eran’, the proper name is beef reed.
However, there is limited scientific research available on the health benefits of intestine meat, and some health experts have raised concerns about its safety and nutrition profile.
Nonetheless, this article will discuss the nutritional profile and health benefits of intestines meat.
Nutritional Profile Of Intestine Meat
Most intestine meats gotten from cows or goats are particularly rich in B-vitamins, like vitamin B12 and folate. They are also rich in minerals, such as iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamins A, D, E and K.
In addition, intestine meats are an excellent protein source. In fact, the animal protein from them offers all nine essential amino acids that your body needs to function effectively.
5 Health Benefits Of Intestine Meats
Here are some potential health benefits of eating intestine meat:
1. Source of nutrients
Intestine meat is a good source of nutrients, including protein, iron, and vitamin B12. These nutrients play a critical role in maintaining good health and supporting various bodily functions.
For instance, protein is essential for building and repairing tissues in the body, while iron is necessary for the production of hemoglobin, which carries oxygen to the body’s cells.
Vitamin B12, on the other hand, is important for maintaining good cognitive function and supporting a healthy nervous system.
2. Supports gut health
Intestine meat is also known to support gut health. It contains a type of soluble fiber called mucin, which helps to lubricate the gut and reduce inflammation.
Mucin also helps to improve digestive health and prevent gut-related disorders. A healthy gut is critical for overall health as it helps to absorb essential nutrients, eliminate waste, and regulate the immune system.
3. Boosts Immunity
Another potential benefit of intestine meat is that it can boost immunity. It is a good source of zinc, which is a mineral that is important for maintaining a healthy immune system.
Zinc helps to support the production of white blood cells, which are the body’s first line of defense against infections and diseases.
Zinc also has antioxidant properties, which can help to protect cells from damage and support the body’s natural healing process.
4. Supports Brain Health
Intestine meat is a good source of choline, which is an important nutrient for maintaining brain function and cognitive performance.
Choline plays a critical role in the production of neurotransmitters, which are chemicals that transmit signals in the brain. It also helps to maintain the structure of brain cell membranes and supports memory function.
Some studies have also suggested that choline may help to prevent age-related cognitive decline.
5. Promotes muscle growth
As you already know, intestine meats are a great source of high-quality protein, which is important for building and retaining muscle mass. Protein is essential also for muscle growth and repair.
Moreover, intestine meats also contain creatine, which is known to improve muscle performance and increase endurance.
However, it is important to note that there are also potential health risks associated with consuming intestine meat. Intestine meat can contain harmful bacteria and parasites, such as Salmonella and E. coli, which can cause serious foodborne illnesses.
In addition, intestine meat is often processed with preservatives and chemicals, which can contribute to negative health effects, such as food allergies and digestive problems.
Intestine meat is a traditional food that is consumed in some cultures, including Nigeria, and has potential health benefits, including being a source of nutrients and supporting gut, immune, brain health, and retaining muscle mass.
However, there are also potential health risks associated with consuming intestine meat, and it is important to be aware of these risks and to take precautions to reduce the risk of foodborne illnesses.
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