The INTA confirmed that buffalo meat has a high protein content, low fat level, more iron than beef, and a favorable lipid profile. A healthy option that boosts production in the NEA and Paraná Delta.
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Buffalo meat is gaining prominence in markets seeking healthy and nutritious cuts. Studies by the Institute of Food Technology (INTA) determined that buffalo meat offers high protein content, low fat levels, higher iron, and a favorable lipid profile, making it a differentiated alternative to beef. According to Sebastián Cunzolo, a researcher at INTA, having scientific information is key to boosting its consumption. The analyses conducted at INTA Castelar show that buffalo meat: These attributes make it an ideal option for consumers who prioritize nutrition, health, and quality in their food choices. Buffalo production is positioned as an alternative in regions where cattle farming faces difficulties. In the NEA and the Paraná Delta, buffalos adapt better to humid environments, offering ranchers a profitable and sustainable option. ...