Search results
Results From The WOW.Com Content Network
The young fronds are stir-fried and used in salads. [6] [7]They may have mild amounts of fern toxins but no major toxic effects are recorded. [8]It is known as pakô ("wing") in the Philippines, [6] pucuk paku and paku tanjung in Malaysia, sayur paku or pakis in Indonesia, phak koot (Thai: ผักกูด) in Thailand, rau dớn in Vietnam, dhekia (Assamese: ঢেঁকীয়া) in ...
Pacu (Portuguese pronunciation:) is a common name used to refer to several species of omnivorous South American freshwater serrasalmid fish related to piranhas.Pacu and piranha do not have similar teeth, the main difference being jaw alignment; piranha have pointed, razor-sharp teeth in a pronounced underbite, whereas pacu have squarer, straighter teeth and a less severe underbite, or a slight ...
Microsorum scolopendria, synonym Phymatosorus scolopendria, [1] commonly called monarch fern, musk fern, maile-scented fern, breadfruit fern, or wart fern is a species of fern [2] [3] within the family Polypodiaceae.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Pterocaesio pisang has a wide Indo-Pacific distribution. It is found along the coast of East Africa from southern Somalia to Mozambique, with a seemingly isolated population around Socotra, but it is absent from the Red Sea and the Persian Gulf.
It is the most common ingredient of traditional herbal drinks in Taiwan containing different phenolic compounds : kaempferol 3-O-α-l-rhamnopyranoside-7-O-[α-d-apiofuranosyl-(1-2)-β-d-glucopyranoside], 7-O-caffeoyl hydroxymaltol 3-O-β-d-glucopyranoside, hispidin 4-O-β-d-glucopyranoside, kaempferol 3-O-α-l-rhamnopyranoside-7-O-β-d-glucopyranoside, caffeic acid, 5-O-caffeoylquinic acid, 3 ...
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However, fish is not the only ingredient to be made for pepes.
Shishamo in Hokkaido. The fish is said to resemble a willow leaf, and its Japanese name reflects this; shishamo, is derived from the Ainu name for the same fish, susam, which is supposed to be derived from a compound of Ainu susu "willow" + ham "leaf", hence its name in Chinese characters (柳葉魚 jukujikun, where the characters have no phonetic relation to the word).