Agricultural Extension Service, South Dakota State College
Meats are excellent protein foods. Meat protein contains generous amounts of the essential amino acids. These are the amino acids which your food must provide to enable your body to build its protein. Protein rich vegetables and cereals may lack one or more of these essential amino acids. Meat enhances their protein value when it is served with them. The B vitamins and the minerals--phosphorus, iron and copper--are found along with protein in the meat. Pork is an exceptionally good source of thiamine and iron. Under ordinary circumstances, if your protein needs are met, your body's need for the B vitamins and for phosphorus, iron and copper will also be supplied. Liver, kidney and heart compare with the muscle meats in protein, and are even richer in the B vitamins and iron. Liver is also an excellent source of vitamin A and a good source of ascorbic acid.
Wills, Rena, "Meat: Selection-Care-Cookery" (1957). SDSU Extension Circulars. 671.