I think everyone has felt the joy of steak. The texture is soft and juicy flesh become one of the attractions and delights of steak. As a complement, usually served also several kinds of vegetables such as carrots, green beans, until corn. Unfortunately, not everyone likes this companion vegetables. They wanted to “concentrate” only with a splash of beef steak with marinade. It often happens, it did not even eat vegetables at all.
Many people are not aware of the benefits of vegetables in the steak, but there is why the function is presented together. One reason for juxtaposing steak with vegetables is to complement the adequacy of nutrition in these foods. Beef that is popularly used to make steak is a good source of protein, vegetables are needed to complement the needs of fiber and some vitamins, while the potatoes to complement the needs of carbohydrates.
When all elements are complete, one serving of steak is actually sufficient daily nutritional needs. As quoted from the book entitled The Indonesian Food Composition Table, written by Nutritionist Association of Indonesia, in 100 grams of beef, there are approximately 19.1 grams of protein and 12 grams of fat, no fiber, and carbohydrates at all. Vegetables such as beans contain about 2.2 grams of protein, 1.5 grams of fiber and 8 grams of vitamin C. While the potato has 13.5 grams of carbohydrates, 2.1 grams of protein, and 21 grams of vitamin C.
Meat has a high cholesterol because of fat content. So these vegetables can balance the nutritional needs per serving. In a serving of steak, vegetables can help you to balance and reduce levels of fat and cholesterol contained in these foods. In addition, the vegetables can also give freshness to the already tasty steak.