Oxtail

Oxtail is a flavorful and nutrient-dense cut of beef that comes from the tail of a cow. Traditionally used in hearty stews, soups, and braised dishes, oxtail is known for its rich, tender meat and bone-in structure, which imparts a deep, savory flavor when cooked slowly. Below is an overview of the nutritional facts and benefits of oxtail, making it a popular choice for those seeking a hearty, protein-rich meal.

Nutritional Facts (per 3 oz, cooked serving of oxtail):

• Calories: 200
• Protein: 20g
• Total Fat: 14g
  • Saturated Fat: 5g
  • Monounsaturated Fat: 6g
  • Polyunsaturated Fat: 0.5g
• Cholesterol: 60mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Sodium: 60mg
• Iron: 2mg (about 10% of the daily value)

Key Nutrients and Health Benefits:

1. Protein: Oxtail is an excellent source of protein, which is vital for muscle growth, repair, and immune function. Each serving provides about 20 grams of protein, supporting overall health and fitness.
2. Fat: While oxtail contains a moderate amount of fat, the majority is heart-healthy monounsaturated fat, which can help reduce inflammation and improve cholesterol levels when consumed in moderation.
3. Iron: Oxtail is a good source of heme iron, the type of iron found in animal products that is more easily absorbed by the body. Iron is crucial for oxygen transport in the blood and supports healthy red blood cell production.
4. Collagen and Gelatin: Oxtail is rich in collagen, a protein found in connective tissues, which turns into gelatin when cooked slowly. This provides benefits for joint health, skin elasticity, and gut health.
5. Low in Carbohydrates: Oxtail is a zero-carbohydrate food, making it suitable for low-carb, keto, and paleo diets.

Overall, oxtail is a nutrient-dense meat option with a range of health benefits, particularly for those seeking a rich source of protein, iron, and healthy fats in their diet.