What are the nutritional advantages of kangaroo meat compared to beef?

Health benefits of Kangaroo meat:

Australia's chief Scientific body, the CSIRO, has determined that kangaroo meat could well be the highest known source of the healthy fat CLA (conjugated linoleic acid). Whilst CLA is found in dairy, beef and lamb products, the CLA found in kangaroo meat may be as much as five times as great. Research indicates that CLA has potential anti-cancer and anti-Diabetes properties, as well as helping reduce the incidence of obesity and high blood pressure.

In addition:

• kangaroo meat is very lean, being low in cholesterol and with less than 2% fat
• kangaroo meat is high in protein and minerals, especially iron and zinc
• studies indicate that people who eat kangaroo meat in place of "normal" red meat have lower risk of damage to their cardiovascular system
• kangaroos are plentiful on the Australian continent, so the decision has been made that they might as well be farmed commercially
• it is commercially viable: the European market for kangaroo meat increased by 30 percent following the 2001 outbreak of foot and mouth disease on that continent - so it is not just Australians who eat kangaroo. Currently, Australia exports kangaroo meat to more than 55 countries.

Kangaroo meat contains about 1 to 2 per cent of lipid (fat), whereas beef contains 3 to 4 per cent. The lipid composition is much the same in meat from all areas of Australia.

Kangaroo meat contains less cholesterol than beef does (kangaroo 56 mg per 100 g; beef 67 mg per 100 g).

More details about the nutritional benefits of kangaroo meat can be found at the related link below.