A wild deer (or farmed) meat is called venison (or as it is referred to a deer family meat Cervidae) and it is very nutritious. A deer meat can be referred as a proper animal diet and tastes as a strong and full meat and moment reminded on berry winy taste. But the taste of the meat is delicious and unique.
A Good Value
Venison is almost never ordered meal in the restaurant, but it is a fantastic addition to any healthy meal. The meat has lot of iron and protein and very little saturated fat. Venison meat values: 4 ounces of protein = 68.5% of 179 calories, 28.2% iron and only about 1.4 grams of saturated fat.
The deer meat is good for women during the period, due to iron output via menstrual blood. Getting more iron from dear meat is a wonderful idea, because deer iron has better absorbing properties and much less fat or calories. Iron is a part of hemoglobin and hemoglobin is vital carrier of oxygen on the patch: lungs-cells. And it is vital for metabolism and energy making enzyme systems. Pregnant women and children need a lot of iron anyway.
B Vitamins Source
A deer meat has plenty of venison and provides system with vitamin B12, and other B vitamins such as niacin (38.0%), riboflavin (40.0%) and different vitamin B6 (21.5%), while B12 cuts down the risk for colon cancer. Vitamin B6 and B12 are very important for body system because these are not allowing sedimentation of hazard molecule homocysteine. A high level of homocysteine impairs blood vessels and develops diabetes, brings on some heart problems, possible osteoporosis and atherosclerosis.
Venison meat has riboflavin and riboflavin constricts migraines. Riboflavin participates in energy production with FMN or flavin mononucleotide and FAD or a flavin adenine dinucleotide. A protein enzymes flavoproteins are connected to riboflavin and are responsible for energy flow, muscles-heart. Riboflavin is also very protective. A harmfully reactive, oxygen-full molecules can impair mitochondria. And potential danger is provided with antioxidant molecules, glutathione. To get glutathione, body needs to recycle vitamin B2.
Venison meat is full of vitamin B and Vitamin B3 (which is Niacin) and prevents potential osteoarthritis. Niacin is vital for energy making. And in all that, there are NADP- nicotinamide adenine dinucleotide phosphate and NAD-nicotinamide adenine dinucleotide, both forms of vitamin B3 that are participating with fats, carbohydrates and proteins that converts into a useful energy. Niacin also connects starch in the liver and body's muscles, to use it as energy when it is necessary.
Venison meat is pretty good replacement for beef and much better then beef.