In a randomized study in Bogota, Columbia has determined that introducing red meat as a supporting supplement is critical to the development of proper amounts of hemoglobin and hematocrit. This is largely due to the type of iron and zinc that is naturally occurring in red meat. This increase was not detected in vitamin supplements or with vegetables that were substituted.
This is an ongoing study series that are being conducted that look at the differences of nutrients depending on the food source they are attached. There are many examples that cards are not cards and the type of food combinations are as important to what you eat as what you eat.