Benefits of camel meat
There are many health benefits of camel meat, including the
following:
Camel meat components of nutrients
Camel meat contains many beneficial nutrients, including the following:
1.Rich source of polyunsaturated fats:
Camel meat contains a high percentage of polyunsaturated
fats compared to veal, and therefore it may contribute to reducing the risk of
cardiovascular disease that may occur when consuming saturated fats, and it
should be noted that camel meat is an option. It is healthier than other animal
meats due to its low content of fat and cholesterol.
2.A good source of protein:
camel meat contains a high percentage of protein ranging
from 17 to 23.7%, and small camel meat contains the same protein content
available in young cows, lamb, and goats. It should be noted that camel meat
protein is low in fat and cholesterol. Which makes it a good choice for
diabetics, those who suffer from high cholesterol, and other health
conditions.
3.A good source of vitamins:
such as vitamin A;
Which contributes to maintaining the health of the skin and mucous membrane,
and also improves the immune response, which helps reduce the risk of
infection, and vitamins contribute to the conversion of carbohydrates into
glucose in the body, as B vitamins are important for converting glucose into
energy in the cell, and promoting the health of the nervous system ; As the
lack of these vitamins in the body may lead to a feeling of stress, anxiety,
and depression.
Camel meat is widespread in Arab (more precisely - Muslim): "Sunnah" forbids eating donkey meat, but allows camel meat. In terms of nutritional value and taste, camel meat is not inferior to beef, and it is the most valuable carcass of young, well-nourished people. Fried, boiled and cooked in large and small pieces, this meat is quickly cooked and fried.
For cooking, camel meat is placed in hot water and kept at a
low boil for three to four hours. For raw meat, it is best to use the soft and
thin meat of young animals. For frying small pieces (azu, goulash, beef
stroganoff), the meat must first be boiled in vinegar for two to three hours:
it will be softer, the taste will be better.
Camel meat is a food product, as it does not contain fat
layers inside. But the fat layer in its pure form is in humpback fat: it is
heated and used in cooking (and not only), and in countries where camels are
abundant, this fat is valued higher than lamb and beef.
The first camel meat dates back to biblical times. The law of Moses forbade the eating of camel meat, although its milk was and still is drunk. Camel meat has been a staple of nomadic cooking for centuries. Nomadic tribes could only use it for long-term storage or feed on the meat of the animals they brought with them: usually camels
The traveling, nomadic tribes used to exchange camel meat
for goods and other goods. This is how camel meat is distributed around the
world.
In ancient Rome and Persia, camel meat was considered
delicious. In Mongolia, valuable fat is made from camel meat. Camel meat is still rare in Russia, the
closest place to buy it is Kazakhstan