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List Of Cholesterol In Foods
This list consists of common foods with their cholesterol content recorded in milligrams per 100 grams (3.5 ounces) of food. Functions Cholesterol is a sterol, a steroid-like lipid made by animals, including humans. The human body makes one-eighth to one-fourth teaspoons of pure cholesterol daily. A cholesterol level of 5.5 millimoles per litre or below is recommended for an adult. The rise of cholesterol in the body can give a condition in which excessive cholesterol is deposited in artery walls called atherosclerosis. This condition blocks the blood flow to vital organs which can result in high blood pressure or stroke. Cholesterol is not always bad. It's a vital part of the cell wall and a precursor to substances such as brain matter and some sex hormones. There are some types of cholesterol which are beneficial to the heart and blood vessels. High-density lipoprotein is commonly called "good" cholesterol. These lipoproteins help in the removal of cholesterol from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foie Gras
; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' is a delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. It is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "''Foie gras'' belongs to the protected cultural and gastronomical heritage of France." The technique of ''gavage'' dates as far back as 2500 BC, when the ancient Egyptians began confining Anatidae, anatid birds to be forcedly fed to be fattened as a food source. Today, France is by far the largest producer and consumer of ''foie gras'', though there are producers and markets worldwide, particularly in other European nations, the United States, and China. Foie gras ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab
Crabs are decapod crustaceans of the infraorder Brachyura (meaning "short tailed" in Greek language, Greek), which typically have a very short projecting tail-like abdomen#Arthropoda, abdomen, usually hidden entirely under the Thorax (arthropod anatomy), thorax. Their exoskeleton is often Sclerotization, thickened and hard. They generally have Arthropod leg, five pairs of legs, and they have "Pincers (tool), pincers" or "claws" on the ends of the frontmost pair, scientifically termed the ''chelae''. They are present in all the world's oceans, Freshwater crab, in freshwater, and Terrestrial crab, on land, often hiding themselves in small crevices or burrowing into sediment. Crabs are omnivores, feeding on a variety of food, including a significant proportion of Algae eater, algae, as well as Detritivore, detritus and other invertebrates. Crab meat, Crabs are widely consumed by humans as food, with over 1.5 million tonnes Crab fisheries, caught annually. True crabs first appeared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté
Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy. History and etymology Both the '' Dictionnaire de l'Académie française'' and the ''Oxford English Dictionary'' (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." The French words (pastry) and are both derived from the Latin meaning paste or dough (as is the English "pastry"). By the 19th century the pastry case was often dispensed with. According to '' Larousse Gastronomique'', when there is a pastry case the dish is and when there is not, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster
Lobsters are Malacostraca, malacostracans Decapoda, decapod crustaceans of the family (biology), family Nephropidae or its Synonym (taxonomy), synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of ''Homarus'' from the northern Atlantic Ocean and Scampi (other), scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus ''Nephrops'' and the Southern Hemisphere genus ''Metanephrops''. Distinction Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the fam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea. Some species of oyster are commonly consumed and are regarded as a delicacy in some localities. Some types of pearl oysters are harvested for the pearl produced within the mantle. Others, such as the translucent Windowpane oysters, are harvested for their shells. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by simmering butter, which is obtained by churning cream, skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that settles at the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk used in the process, and the duration of boiling. Etymology The word ''ghee'' is borrowed from the Hindi word (''ghī''), which comes from (', ) 'clarified butter', from the root , , 'to sprinkle'; it is cognate with the Ancient Greek word (, 'rubbed, anointed'), from which the English word ''Christ'' is derived. In Hinduism Traditionally, ghee is made from bovine milk, either Cattle, cow or water buffalo, and has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver
The liver is a major metabolic organ (anatomy), organ exclusively found in vertebrates, which performs many essential biological Function (biology), functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of various proteins and various other Biochemistry, biochemicals necessary for digestion and growth. In humans, it is located in the quadrants and regions of abdomen, right upper quadrant of the abdomen, below the thoracic diaphragm, diaphragm and mostly shielded by the lower right rib cage. Its other metabolic roles include carbohydrate metabolism, the production of a number of hormones, conversion and storage of nutrients such as glucose and glycogen, and the decomposition of red blood cells. Anatomical and medical terminology often use the prefix List of medical roots, suffixes and prefixes#H, ''hepat-'' from ἡπατο-, from the Greek language, Greek word for liver, such as hepatology, and hepatitis The liver is also an accessory digestive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
