Camel meat has unique properties and high nutritional value, it is a source of essential nutrients, as it contains distinctive amounts of high-quality proteins, vitamins and minerals. Camel meat is characterized by its low-fat content compared to other red meat, as it contains cholesterol of 61 mg, while the cholesterol content of beef reaches 73 mg, making it a good choice for those who care about healthy food. Camel meat contains large amounts of iron, which plays an important role in transporting oxygen in the body and preventing anemia. Camel meat is also a good source of vitamin B12 and zinc, which play an essential role in nerve health and immunity.

Some studies suggest that camel meat may be less capable of causing allergies than beef, making it a good choice for people with food allergies. Camel meat contains the lowest fat content compared to other different meat from livestock, as each 100 grams of camel meat contains about 1 gram of fat, while the percentage of fat in 100 grams of beef is about 4 grams.

The consumption of camel meat is widespread and widespread in many Arab countries. Camel meat is exported abroad through specialized companies. These facts confirm that in addition to high nutritional value, camel meat provides important economic opportunities for businesses, which contribute to enhancing diversity and sustainability in the food sector.