A brief report discusses the nutritional value, market volume, and use of buffalo meat in restaurants, health care institutions, and the home. Data comparing the protein and fat content of various cuts of buffalo meat and beef show much lower fat content and somewhat higher protein content for buffalo meat cuts. The cholesterol content of buffalo meat also is shown to be less than beef, chicken, fish, and other animal meats. A recipe for buffalo stir-fry with ginger sauce is included.(wz)
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library