Is it better to eat steak or chicken cutlet for fitness

The choice of steak or chicken cutlet during fitness should be based on individual needs. Steak is more suitable for supplementing iron and protein during the muscle building period, while chicken cutlet is more suitable for controlling calorie intake during the weight loss period.

Beef steak is rich in high-quality protein and heme iron, with high protein absorption and utilization, which can promote muscle synthesis and repair. The creatine and zinc elements in beef help improve athletic performance, and the fat content is relatively high but mainly composed of monounsaturated fatty acids. Choosing lean meat such as pork can reduce saturated fat intake, and avoiding butter during cooking can lower calorie intake. Anemia or strength training individuals are more suitable for regularly consuming steak.

Chicken cutlet has the same protein content as steak but lower calories, and skinless chicken breast contains only about 120 calories per 100 grams. Chicken fat is mainly composed of unsaturated fatty acids and has a low cholesterol content, making it suitable for cardiovascular health management. Chicken cutlets contain a high amount of tryptophan and vitamin B6, which can help alleviate fatigue after exercise. For people who are in the fat loss period or need to strictly control their calorie intake, choosing low-temperature slow roasted chicken cutlets is more conducive to maintaining a calorie deficit.

Fitness diet should pay attention to the diversification of protein sources, and it is recommended to eat steak and chicken cutlets alternately. No matter which type of meat is chosen, the single intake should be controlled at 150-200 grams, combined with sufficient vegetables to supplement dietary fiber. Avoid using high calorie cooking methods such as frying or dipping sauce, and prioritize low-temperature and low oil processing methods such as grilling and frying. Special populations such as those with renal dysfunction should control their total protein intake under the guidance of a doctor, and gout patients should reduce the frequency of red meat intake.