Meat and Alternatives
Did you know that meat and alternatives provide protein, fat and many other important nutrients including iron, zinc, magnesium and B vitamins? You don't need to eat large amounts from this group to satisfy your nutritional needs.
To eat well, start by following these easy tips from the Food Guide:
- Have meat alternatives such as beans, lentils and tofu often.
- Eat at least two Food Guide Servings of fish* each week.
- Choose fish such as char, herring, mackerel, salmon, sardines and trout.
* Health Canada provides advice for limiting exposure to mercury from certain types of fish.
- Select lean meat and alternatives prepared with little or no
added fat or salt.
- Trim the visible fat from meats. Remove the skin on poultry.
- Use cooking methods such as roasting, baking or poaching that require little or no added fat.
- If you eat luncheon meats, sausages or prepackaged meats, choose those lower in salt (sodium) and fat.
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