Nutritional Properties
From a nutritional point of view, horse meat stands out for its thinness and for a characteristic flavor with sweetish nuances.
Horse meat has gradually gained the attention of consumers for its high iron content. Considered a noble food, it is often recommended for sportsmen, growing children, pregnant women and anemic people. In every 100 grams of horse meat we find in fact 4 mg of iron (more than double compared to bovine cuts). Unlike that 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 color is similar to that of buffalo meat and is uniform, devoid of veins due to the lack of adipose fat. The vitamin content mainly consists 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 comparable 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 helps to give it the typical sweet taste.
Nutritional values
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