Red Meat, Poultry, and Seafood: A Nutritious Investigation

As mentioned in our last article, the composition of protein, vitamins, and minerals differs between food sources. When comparing animal products, marine caterers need to think about more than just nutrition. Things such as storage and versatility come into play as well. For the purposes of this article, however, we will stick primarily to the different health benefits of red meat, poultry, and chicken in relationship to one another. For information on storing provisions, please click here.

Red Meats: Beef, Pork, Veal, and Lamb

Not just as a source of protein, but of iron, vitamin B6/12, and zinc also, lean meats provide the body with many essential nutrients to stay strong and functional at sea. In saying this, the cut of meat impacts its nutritional value greatly. For instance, “loin” and “leg” cuts of pork and lamb, as well as those labelled “lean,” offer the best ratio of fat-to-protein per serving. Similarly, lean ground beef (92-95%) complements any meal without adding unnecessary calories and fats. For red meats in particular, trimming off or pouring away excess fats can prevent overconsumption of saturated fat and cholesterol. As well, baking, broiling, stewing, or grilling, as opposed to frying, can offer healthy alternatives.

Poultry

Chicken or turkey may seem like the healthy option compared to red meat, but in many instances it’s not. Although dark meat can protect seafarers from coronary heart disease and high cholesterol, it’s fattier than some other meats found in the kitchen. As well, when served with skin, the fat content surpasses that of lean beef. In order for chicken or turkey to remain the healthiest option, it must be served skinless. Similarly, it should be boiled, broiled, or roasted — always avoid battering and deep frying poultry! But even taking the healthy approach cannot change the fact the amount of cholesterol in poultry is the same as beef. For most dishes, red met even provides higher levels of vitamin B. Poultry will always wins in terms of calories and digestion, however, demanding less of people to breakdown and absorb.

Seafood

Especially at sea, adding fish to the menu a few times a week can offer shipping crew members multiple health benefits. This is because seafood typically carries a very low fat content without sacrificing protein. In saying this, fatty fish contain omega-3, which can reduce the risk of heart attack and stroke for seafarers. In fact, statistics suggest that a proper amount of omega-3 fatty acids may lower one’s chance of heart disease by 20 to 50%! And that’s not the only thing it does to improve health at sea. Seafood’s associated with enhanced brain activity, balanced mental health, stronger immune systems, and improved eye sight.

Further Reading

Seafood Benefits and Risks Eat More Chicken, Fish, and Beans than Red Meat Science Daily Article Seafood vs. Meat The Truth about Red Meat Health Benefits of Meat, Poultry, and Fish