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Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers ...
Chicken is a widely consumed white meat. In culinary terms, white meat is meat which is pale in color before and after cooking. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork.
Fat in meat can be either adipose tissue, used by the animal to store energy and consisting of "true fats" (esters of glycerol with fatty acids), [25] or intramuscular fat, which contains phospholipids and cholesterol. [25] Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fiber.
By choosing lean cuts over fatty ones, you'll be saving yourself extra fat and calories and instead be filling up on protein and nutrients. Have no fear meat-eaters, we've gathered the best and ...
Poultry is popular as it is a lean protein source, making options like chicken a staple on many Mediterranean menus. Chicken. Eggs. Red meat (sparingly, mostly beef, goat and lamb) Octopus. Salmon ...
Vegetables. Wolffia arrhiza, dry weight: 40; Nori seaweed, dried sheets: 5.81; ready-to-eat green vegetables: 0.33 to 3.11; ready-to-eat starchy tubers: 0.87 to 6.17 . high scores: home-prepared potato pancakes 6.17; French fries 3.18-4.03
The most important thing to keep in mind when choosing animal proteins is going for lean cuts that are minimally processed, like lean chicken and turkey, fish, Greek yogurt, and cottage cheese ...
Poultry meat and eggs provide nutritionally beneficial food containing protein of high quality. This is accompanied by low levels of fat which have a favourable mix of fatty acids. [70] Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured by weight. [71]