Eating lamb on Eid al-Adha guarantees you great nutrients and benefits | A homeland tweeting outside the flock


Muslims around the world celebrate Eid al-Adha on Tuesday, which is almost empty of meat on this day, and most of it is from sheep, whether sheep or goats.

Numerous Nutrients

Although there is a lot of talk nowadays about the correct cooking methods for meat, and the health problems that eating large quantities may cause, lamb meat has many benefits.

Mutton can be an excellent component of a healthy diet, as it is rich in high-quality protein and many vitamins and minerals.

According to the website (Healthline), mutton consists mainly of protein, and also contains varying amounts of fat.

A piece of roasted lamb (100 grams) contains 258 calories, and other nutrients as follows:

57% of water

25.6 grams of protein

16.5 grams of fat

0 grams of carbohydrates

0 grams of sugar

0 grams of fiber

mutton protein

Mutton consists mainly of protein like other types of meat, and the protein content of cooked lamb is low in fat, usually 25-26%.

Hence, lamb meat is a source of high-quality protein, providing all nine essential amino acids that the body needs for regeneration and growth.

Therefore, eating mutton and other types of meat is especially beneficial for bodybuilders, athletes and Prime Time Zone after surgery to recover.

Eating meat is an ideal nutrition whenever muscle tissue needs to be repaired and built again.

mutton fat

Mutton contains varying amounts of fat depending on the animal’s diet and feed, and its age and sex.

The fat content of lamb is usually about 17-21%, and it consists mainly of saturated and monounsaturated fats in approximately equal amounts.

The fat in lamb also contains small amounts of polyunsaturated fat and therefore, (100 g) of roasted lamb provides 6.9 g of saturated fat, 7 g of monounsaturated and only 1.2 g of polyunsaturated fat.

While lamb fat or tallow contains slightly higher levels of saturated fat than beef.

Although saturated fat is considered a risk factor for heart disease, many studies have found no association between lamb and heart disease.

Lamb lard also contains trans fats known as trans fats (trans ruminants), which are unlike the trans fats found in processed food products.

And ruminant unsaturated fats are believed to be good for health as omega-3s.

Vitamins and minerals in lamb

Mutton is a rich source of many vitamins and minerals, including:


Zinc is an essential mineral important for growth and the formation of hormones such as insulin and testosterone, and zinc is usually better absorbed from meat than from plants.

Vitamin B12

This vitamin is important for blood formation and brain function, deficiency causes anemia and neurological damage, and you find it in animal-derived foods, while vegetarian diets lack it.


Phosphorous is necessary for the growth and maintenance of the body, and is found in most foods, including lamb.


100 grams of lamb contains 1.9 mg of iron, and it is absorbed more efficiently than the iron found in plants.

Vitamin B3

This vitamin is important for a variety of important functions in your body, and its deficiency raises the risk of heart disease.


It is one of the types of minerals and antioxidants that the body needs, and meat is often considered a rich source of selenium and has various important functions in the body.

other items

Mutton also contains a number of vital nutrients and antioxidants that may affect health, including:


Taurine is an antioxidant amino acid found in fish and meat but is also formed in the body and is beneficial for the heart and muscles.


Creatine is a substance consisting mainly of 3 different amino acids, and these acids in particular constitute approximately 1% of the total blood volume in the body, and are essential as a source of energy for the muscles.

Conjugated Linoleic Acid (CLA)

Linoleic acid is one of the essential fatty acids because the body cannot make it, and it is an unsaturated acid.

This family of ruminant trans fats may have different health effects when consumed in normal amounts from foods such as lamb, beef and dairy products.

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