Talk:Picanha
Latest comment: 10 months ago by Macrakis in topic A Nutrition and health section is appropriate for this article
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Its culotte, not coulotte — Preceding unsigned comment added by 2001:981:3A5E:1:D055:5A55:37AE:96E5 (talk) 16:14, 28 August 2015 (UTC)
Article too US-centric (relevance)
editArticle too US-centric. Needs edited for relevance. Lower-standard alternative would be to include every non-picanha country's perspective - which would only increase incidences of irrelevance within the article. 2001:818:E356:A00:3945:AC50:4352:72A3 (talk) 16:48, 26 August 2023 (UTC)
- Formatted: Descriptions relevant to US kept, but moved from main section into newly-created "United States" subsection 2001:818:E356:A00:3945:AC50:4352:72A3 (talk) 16:58, 26 August 2023 (UTC)
A Nutrition and health section is appropriate for this article
editPicanha is considered one of the tastiest[1][2] cuts of beef and a source of protein, iron and B vitamins, which are essential for cell energy production and cell function in general.[3] Picanha, excluding the outside fat layer, is also relatively low in fat compared to other cuts of beef. Fat-free picanha, has around 238 calories per 100 grams.[4] This option has a lower amount of saturated fat than regular picanha cuts with the outside fat layer. Saturated fat is a risk factor for cardiovascular disease and other chronic ailments.[5] Even without the fat, fat-free picanha is a good source of protein, iron and other important nutrients.[6][7] — Preceding unsigned comment added by A. Landmesser (talk • contribs) 09:54, 5 December 2023 (UTC)
- ^ "Could Picanha Steak Really Be The World's Best Steak?". Retrieved 2024-01-03.
- ^ Banks, Peter (2017-10-12). "Picanha, The Best Cut of Beef? Further Thoughts on the Consumption of Meat in Brazil". Medium. Retrieved 2024-01-03.
- ^ Wyness, Laura (August 2016). "The role of red meat in the diet: nutrition and health benefits". Proceedings of the Nutrition Society. 75 (3): 227–232. doi:10.1017/S0029665115004267. ISSN 0029-6651.
- ^ "Tabela de Valor Nutricional Carne bovina picanha sem gordura grelhada". Tabela Nutricional (in Brazilian Portuguese). Retrieved 2024-01-03.
- ^ "Precisa mesmo tirar gordura da picanha, como Maíra Cardi fez?". UOL (in Brazilian Portuguese). 2023-08-16. Retrieved 2024-01-03.
- ^ "Quantas calorias em 100 G Picanha sem Gordura?". www.quantascaloria.com.br (in Brazilian Portuguese). Retrieved 2024-01-03.
- ^ "11 Picanha Nutrition Facts". Facts.net. 2023-12-30. Retrieved 2024-01-03.
- of the first 6 citations, only 3 and 4 aren't from blogs
- even then, 3 doesn't mention picanha at all, so only 4 is actually used properly (though i'm not sure a nutritional table actually counts as a source, i should check that out)
- citation 7 seems to have actual info buried under vague, flowery wording like "it tastes like a good and... has the nutritions!", so i have no idea what to make of it cogsan (nag me) (stalk me) 11:12, 5 January 2024 (UTC)
- @A. Landmesser: Thanks for engaging on the Talk page.
- Re "tastiest": I love picanha, but I don't think there's any sort of objective standard to say that one cut is the tastiest. At least a half-dozen cuts are considered tastiest by different writers, so one source doesn't prove much.
- Re nutrition: all cuts of beef are rich in protein, iron, etc., so there's no point in mentioning that here (it is mentioned twice!).
- As for "low in fat", other cuts are equally low or lower. Using the same web site, we find that grilled, trimmed picanha has 10.0 g fat / 100 g (4.5 saturated) while grilled, trimmed patinho (top sirloin) has 6.5 g (3.1 saturated) and grilled, trimmed capa de contra filé (ribeye cap) has 8.8 g (4.3 saturated); on the other hand, grilled maminha (bottom sirloin flap / tri-tip / bavette) has 17.6 g (9.7 saturated) (maminha clearly has the most marbling as opposed to surface fat).
- And I wonder whether people in fact do not eat the fat cap....
- Again, mentioning that saturated fat is a risk factor etc. doesn't belong in this article. --Macrakis (talk) 20:56, 5 January 2024 (UTC)