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Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.
What do chickens eat? Chickens are natural foragers, Purina Mills reports. So, there is a variety of vegetables, herbs and perennials that are part of a chicken's diet. These include:
"Chickens can eat bird food, including wild bird seed mix, but only in moderation," she says. "They shouldn’t eat it regularly as it does not contain the right balance of calcium and vitamins ...
Herbivores which consume land plants may eat any or all of the fruit, leaves, sap, nectar, pollen, flowers, bark, cambium, underground storage organs like roots, tubers, and rhizomes, nuts, seeds, shoots, and other parts of plants; they frequently specialize in one or a few of these parts, though many herbivores also have quite diverse diets. [1]
There are also many wild edible plant stems. In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.
Chicken tenderloin — tastes like breast, is more tender in texture, low in calories and fat Thigh — less expensive, contain heart-healthy contain omega-3 fatty acids Chicken breast — low in ...
Cress (Lepidium sativum), sometimes referred to as garden cress (or curly cress) to distinguish it from similar plants also referred to as cress (from Old English cresse), is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavour and aroma.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.