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)
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书目信息
Directions in applied nutrition
ISSN
0888-286X
出版者
Elsevier B.V.
其它主题
Dietary fat
语言
英语
类型
Text; Journal Article
2024-02-29
MODS