Beaver meat is characterized by softness, tenderness and juiciness. At the same time, the product is literally permeated with a thin layer of fat, which increases its nutritional value. These factors have a positive effect not only on the gastronomic characteristics of the preparations, but also on their Ingredients. Nutritionists pay special attention to the presence in beaver meat of vitamins A, B, C, D, E and K, as well as minerals: potassium, phosphorus, calcium, magnesium, sodium, selenium, iron.
In addition to such a set of chemical elements and compounds, it is worth noting the almost complete absence of carbohydrates and low caloric content of meat. All of the above components are perfectly digested by the body and do not create problems with digestion. Including beaver meat in the diet, you can quickly get rid of excess weight and do not provoke a deficiency of vitamins and minerals in the body.
Beaver meat contains a lot of iron, necessary for the treatment and prevention of anemia. This element also supports the work of the thyroid gland, takes part in the creation of nerve impulses.