Meat

💡 Net carbs: total carbs minus fiber. Almost every meat sits close to zero carbs.

🥓 Cured meats: merguez, sausage, lardons, salami, chorizo, dry-cured ham and blood sausage are processed products (salt, nitrites, sometimes added sugar), and their values vary widely from maker to maker. Worth more moderation than fresh meat.

🩸 Heme iron: the iron in red meat and organ meat is absorbed better than the iron in plants (non-heme iron). Liver and blood sausage are especially rich in it.

🥚 Cholesterol: liver holds the most of any meat (eggs, richer still, now sit in the Dairy & eggs table). Recent guidelines strongly qualify the effect of dietary cholesterol on blood cholesterol, compared with saturated fat and sugar, but the figure is kept here for comparison.

ℹ️ Sources: generic values from the CIQUAL table (ANSES) and from theUSDA FoodData Central.