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Since most parts of many animals are edible, there is a vast variety of meats. Meat is a major source of protein, as well as iron, zinc, and vitamin B12. The category of meats, poultry, and fish include beef, chicken, pork, salmon, tuna, shrimp, and eggs. The meat group is one of the major compacted food groups in the food guide pyramid.
Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. [1] [2] It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green beans or dried beans, which are served on a ...
When it comes to 15-minute weeknight dinners, nothing is better than a simple piece of flaky, tender, savory-sweet brown sugar-glazed salmon. It takes 5 minutes to prep, 10 minutes to cook, and ...
Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1]
Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the ...
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
This is a list of prepared dishes characteristic of English cuisine.English cuisine encompasses the cooking styles, traditions and recipes associated with England.It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British ...
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).