Search results
Results from the WOW.Com Content Network
Slaughtering buffalo for meat is a secondary agricultural priority. Buffalo meat from young buffalo has a much better quality as they have a higher proportion of muscle and a lower proportion of fat as compared to other cattle meat. The highest quality buffalo meat is known as "padwa" in India, taken from a buffalo younger than 24 months.
This is because feeding grain to cattle makes their normally pH-neutral digestive tract abnormally acidic; over time, the pathogenic E. coli becomes acid resistant. [40] If humans ingest this acid-resistant E. coli via grain-feed beef, a large number of them may survive past the stomach, causing an infection. [41]
For example, buffalo milk is used to make mozzarella in Italy and gulab jamun dessert in India, [71] while sheep milk is used to make blue Roquefort cheese in France. [72] Beef is a food source high in zinc, selenium, phosphorus, iron, and B vitamins. [73] Bison meat is lower in fat and cholesterol than beef, but has a higher protein content. [74]
Check out the slideshow above for the 10 best and worst meats to eat. More food: ... Study Finds Quicker Method for Thawing Meat Plus, watch the video below for healthy eating tips to get lean in ...
Even during food processing, there are several procedures that strip foods of their poisons to make them human-friendly. Check out the slideshow above to learn what common edible contains cyanide ...
Buffalo burgers are more healthy than beef because bison do not store as much fat as cattle. An 85-gram (3-ounce) serving of buffalo meat has 390 kilojoules (93 kilocalories) and 1.8 g of fat compared to 770 kJ (183 kcal) and 8.7 g of fat in the same serving as beef. [ 5 ]
Deli meats, while convenient, are highly processed and carry potential health risks you should be aware of. "Deli meat is unhealthy," Samantha Cassetty, a registered dietitian says.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.