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The flora of Turkey consists of more than 11,000 species of plants, as well as a poorly known number of fungi and algae. Around a third of Turkey 's vascular plants are found only in the country. One reason there are so many of these endemics is because Anatolia is both mountainous and quite fragmented.
A quarter of meat is from sheep, with 390 thousand tonnes a year and an average 4.2 kilograms (9.3 lb) is consumed per person per year. The highest sheep meat consumption is during Eid Al Adha. Turkish sheep meat is exported to Iraq, Syria and Gulf countries. Cheese is made from sheep milk. [119] Sheep and goats are mostly fed on pasture. [111]
Turkey is a good source, but so is cheese, chicken, fish, milk, peanuts, egg whites and soy beans. Tryptophan can also be found in sunflower, pumpkin and sesame seeds.
The Neolithic founder crops (or primary domesticates) are the eight plant species that were domesticated by early Holocene (Pre-Pottery Neolithic A and Pre-Pottery Neolithic B) farming communities in the Fertile Crescent region of southwest Asia, and which formed the basis of systematic agriculture in the Middle East, North Africa, India ...
Turkey has 161 calories per serving. Learn the difference between white meat vs dark meat, if turkey makes you sleepy and heathy turkey recipes for your leftovers.
Huggins agrees, saying, "Both the white meat [from the turkey breast] and the dark meat from the turkey legs contain B vitamins and are an excellent source of iron, selenium, zinc and choline.
Betulinic acid Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species. Moronic acid Rhus javanica (a sumac), mistletoe
Vegetable and meat salad Usually made with hard-boiled eggs, strips of ham or another cold cut (such as roast beef, turkey, or chicken), croutons, tomatoes, cucumbers, and cheese (often crumbled), all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. It may be served with a variety of ...