B.A.R.F FOOD Special Beef Recipe 1kg

SHOULDER MEAT
Raw meat provides a wealth of amino acids, proteins, enzymes, antioxidants, vitamins (A, C, D, E, K, B1, B2, B3, B5, B6, B12), iron, biotin, choline, folic acid, inositol , iodine, pantothenic acid, fatty acids, calcium, phosphorus, magnesium, iron, potassium, chromium, manganese, selenium, sodium, vanadium, zinc and coenzyme Q10. Raw meat also regulates the pH of the body and thus aids digestion and reduces the degenerative and inflammatory problems associated with overly acidic systems.

ENTOSHA (Liver, Heart, Spleen)
Liver is rich in vitamin A, manganese, selenium, choline, inositol and iron. It contains vitamins D, E, K in significant amounts. It is an excellent source of zinc, minerals and vitamin C. It also contains the entire B complex of vitamins. It is a source of good protein, omega-3 and omega-6 fatty acids. It should be given in small amounts but at regular intervals. Like the liver, the heart-spleen supplies the dog with good quality protein, essential fatty acids and all the fat-soluble vitamins A, D, E and K. The spleen is also a rich source of iron and contains zinc and all the vitamins of the B complex, and the heart is an excellent source of vitamins, protein and iron. It contains some essential fatty acids as well as taurine which strengthens the heart.

VEGETABLES (Cabbage, Lettuce, Spinach, Beetroot, Chard, Parsley, Carrot)

In the wild, the dog does not eat vegetables except those that are probably contained in the stomach of the prey. That is, he eats them processed and not in their original form, because his digestive system does not have the ability to break down the cellulose, a substance they contain. That's why we mash the vegetables so that the cell walls are broken and the nutrients are released.

EGGS
Eggs are a source of:
Vitamin B2 (contributes to proper vision and proper metabolism),
Vitamin B12 (essential for the development of RNA and DNA & also helps metabolize fats and proteins).
Pantothenic acid is necessary for the metabolism of food into energy and for the production of certain hormones and cholesterol.

YOGHURT
Yogurt acts as a protective agent against infections. The lactobacilli it contains pass through the digestive system, improving the intestinal microflora and protecting it from the growth of pathogenic microorganisms. At the same time, yogurt improves the bioavailability of other nutrients. Increases the absorption of calcium and vitamins of the B complex. Improves digestion. Yogurt contains a high percentage of proteins, calcium, phosphorus, potassium, molybdenum, zinc, B2, B5 and B12.

Beef 65%
Liver - Heart 5%
Tripe 10%
Seasonal vegetables and herbs (alfa alfa, Goji Berry) 10%
Eggs 4%
Yogurt 4%
Coconut oil 2%
PROTEIN: 20.3g FAT: 11.6g DI/CARBS: 0g ENERGY: 191 kcal CALCIUM: 12mg PHOSPHORUS: 188mg IRON: 3.1mg SODIUM: 65mg POTASSIUM: 355mg