Paté is meat or vegetables ground into a paste and seasoned. Paté can come from a variety of sources such as poultry, game, beef, seafood, lamb or pork. Foie gras is paté made from the fattened liver of geese or ducks.Know More
Foie gras has often been the subject of controversy as the geese or ducks are often force-fed to fatten their livers.
Paté is usually easy to prepare and its ingredients can be readily found. One popular type of paté is made of chicken livers or ground pork, both of which can be purchased from any grocery store or meat market.Learn more about Food Facts
Foods that are good sources of phosphorus are meat, fish, eggs and poultry. Lesser sources of this essential mineral are whole grains, seeds and nuts, which store a type of phosphorus called phytin. Fruits and vegetables are relatively low in phosphorus. The recommended daily allowance of phosphorus for healthy adults is 700 milligrams per day.Full Answer >
According to the USDA, lentils are part of the vegetable group, but they also fall under the protein group — which is why many people consume lentils as a supplement for meat in a vegetarian diet. Lentils are an excellent source of plant protein, and they are also rich in zinc, iron, potassium and folate.Full Answer >
Veal is the meat of a male calf taken to market between 20 and 22 weeks of age. Veal is pale and nutrient-rich.Full Answer >
Kenyan cuisine includes hearty grains, bread, cereal and assorted vegetables, along with stews with and without meat, rice and beverages including tea and beer. As in the United States, Kenyan cuisine varies among different ethnic groups and regions of the country: coastal communities consume seafood such as tilapia and perch, while populations farther inland eat agricultural items like corn, grains and poultry. Kenyan cuisine derives influence from other cultures, including Indian and Asian, which add spices and tropical flavors to Kenyan dishes.Full Answer >