Yak meat 牦牛肉 (máo niú ròu)
Calories: 125kcal/100g
Nutritional Value: Supplement nutrition, regulate the body, and enhance physical fitness
Not Suitable for: Nephritis, indigestion
Introduction: Yak meat is a semi-wild, semi-primitive rare mammal mainly found in the Himalayas and Qinghai-Tibet Plateau. Yak meat has a tender texture and delicious flavor. It holds high nutritional value and provides various beneficial nutrients to the human body. Yak meat is rich in high-quality protein, essential amino acids, carotenoids, as well as important trace elements like calcium and phosphorus. It has a low fat content, making it a nutritious food without causing weight gain when consumed in moderation. Yak meat can enhance the body’s disease resistance, promote growth and development, and aid in post-illness recovery. It can help repair damaged tissues and cells, alleviate discomfort symptoms, and play a role in body conditioning. Yak meat is also rich in trace elements, among which iron promotes red blood cell regeneration, boosts blood production, and helps prevent iron-deficiency anemia. The optimal storage temperature for yak meat is around -18°C, which ensures longer preservation time without affecting its quality.