section_path: Composition/Nutritional
section_name: Nutritional
paragraph_text: Nutritional
  
  Muscle tissue is high in protein, containing all of the essential amino acids, and in most cases is a good source of zinc, vitamin B, selenium, phosphorus, niacin, vitamin B, choline, riboflavin and iron. Several forms of meat are high in vitamin K. Muscle tissue is very low in carbohydrates and does not contain dietary fiber.
  
  The fat content of meat varies widely with the species and breed of animal, the way in which the animal was raised, what it was fed, the part of the body, and the methods of butchering and cooking. Wild animals such as deer are leaner than farm animals, leading those concerned about fat content to choose game such as venison. Decades of breeding meat animals for fatness is being reversed by consumer demand for leaner meat. The fatty deposits near the muscle fibers in meats soften meat when it is cooked, improve its flavor, and make the meat seem juicier. Fat around meat further contains cholesterol. The increase in meat consumption after 1960 is associated with significant imbalances of fat and cholesterol in the human diet.