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Pork belly cut, showing layers of muscle and fat. A pig being slow-roasted on a rotisserie. Pork is the culinary name for the meat of the pig ( Sus domesticus ). It is the most commonly consumed meat worldwide, [1] with evidence of pig husbandry dating back to 5000 BCE.
Liver (food) Slice of pig's liver and onions. Mămăligă ( cornmeal mush) with chicken liver, cuisine of Moldova. Canned cod liver (see also: cod liver oil) The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal ). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and ...
Pig fat. Pig fat is generally the fat in pork. The fatty acid composition of pork is found to be slightly different from meat of other animals, such as beef and lamb. The proportion of fat in pork can vary from 10–16%, but can be higher depending on the cut and level of trimming, among other factors. Pork fat contains oleic acid with 60% ...
In gastronomy, red meat is commonly red when raw (and a dark color after it is cooked ), in contrast to white meat, which is pale in color before (and after) cooking. [1] [2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white. [3] [4] In nutritional science, red meat is defined as any meat that has more ...
Impossible Pork is gluten-free and has no animal hormones or antibiotics. It has 16 grams of protein, 3mg iron, 0mg cholesterol, 13g total fat, 7g saturated fat and 220 calories in a four-ounce ...
Blood as food is the usage of blood in food, religiously and culturally. Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. [1]
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements ): Soy protein isolate (prepared with sodium or potassium): 80.66. Whey protein isolate: 79. Egg white, dried: 81.1. Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33. Hemp husks 30.
Lard has always been an important cooking and baking staple in cultures where pork is an important dietary item, with pig fat often being as valuable a product as pork. [6] During the 19th century, lard was used in a similar way to butter in North America and many European nations. [7]
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