CookSmart (2nd Issue) Page12

Table 1:

Nutritional Comparison of Different Kinds of Meat (per 100 g, or about 2.5 taels of cooked meat)

Lean Beef

9.7

1.9

5.3

9.4

1.1

3.3

6.7

1.2

2.0

Sole Fillet

1.5

0.3

0.6

Table 2:

Function of Iron and Zinc, and their Dietary Reference Intakes for Adults (aged 18-49)

Major Function

Dietary Reference Intakes (mg)

Production of red blood cells

20

15

Metabolism of carbohydrates, protein and fat

11.5

15