Carbohydrate

Meat contains a very small amount of carbohydrate. From the standpoint of nutrition, its quantity is so small that it is insignificant. It is important, however, because it plays a necessary part in the complex reaction, called the Maillard reaction, that takes place when meats are browned by roasting, broiling, or sautéing. Without these carbohydrates, the desirable flavor and appearance of browned meats would not be achieved.