Search results
Results from the WOW.Com Content Network
Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s. [10] Ordinary types of cooked salmon contain 500–1,500 mg DHA and 300–1,000 mg EPA (two similar species of fatty acids) per 100 grams [11]
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
Meat and poultry Food Measure Grams Calories Protein Carb ... Spaghetti with meat sauce: 1 cup: 250: 285: 13: 35: 0.50: 10: 6 ... Nutrition; Human nutrition;
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
The masu salmon (Oncorhynchus masou), also known as masu (Japanese: マス, lit. 'salmon trout') or cherry trout (桜鱒, サクラマス, sakura masu) in Japan, [1] [2] is a species of salmonid belonging to the genus Oncorhynchus, found in the North Pacific along Northeast/East Asian coasts from the Russian Far East (Primorsky, Kamchatka Peninsula, Sakhalin and Kuril Islands) to south through ...
On Oct. 9, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced a widespread recall of nearly 10 million pounds of ready-to-eat meat and poultry products produced by ...
Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. [1] Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process.
Their manufacture benefits from the use of more types of fish meat, and a wider array of fish species or other meats. [4] Seinan Kaihatsu Co., Ltd. was the first to commercially produce gyoniky soseji at a large scale in 1951. [10] In 1965, the production of gyoniku soseji in Japan peaked at 180,000 metric tons.