Meat, Fish and Alternatives
Meat, poultry, fish, eggs, nuts and pulses such as beans, chickpeas and lentils are all included in this group. They are rich sources of protein, vitamins and minerals, especially iron and zinc.
The iron found in meat (haem iron) is much more easily absorbed by the body than iron from plant sources (non-haem iron).
In addition, meat protein helps the absorption of iron from vegetables and cereals. Pulses such as peas, beans and lentils also contribute to fibre intake. Choosing leaner cuts of meat and using low fat cooking techniques will help to reduce total fat intake from this group.
12% of our total food intake should come from this group
Livestock and Meat Comission for Northern Ireland
Serving the red meat industry of Northern Ireland
Livestock & Meat Commision for N. Ireland © 2012
Livestock & Meat Commision for N. Ireland © 2012
