Horse meat is a red meat. It is rich in protein (averaging 20 g per 100 g). According to meat information centers, it provides a generous supply of essential amino acids such as leucine, lysine, and histidine. It has a low fat content (2 to 4%). Furthermore, it contains a high proportion of unsaturated fatty acids, some of which cannot be synthesized by the body. This meat is uniquely distinguished by its carbohydrate content, thanks to its high glycogen levels, which give it a characteristically mild, sweet flavor. Horse meat is also particularly rich in water-soluble vitamin B12, as well as vitamins B3 and B6.
Horse meat is characterized by a high iron content (approximately 4 mg/100 g). This heme iron has the benefit of being easily absorbed by the body. Due to its high iron content, it was often prescribed by doctors in the last century to treat anemia.
source: www.wikipedia.org
