Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 here's another: Cheese, cheddar 3 x 1 cubic inch (17g) Dove, cooked 1 x 100 grams (~1/2 cup?) Kale, raw 1 x 1 cup, chopped (67g) Oil, olive, salad or cooking 1 x 1 tbsp (14g) Peppers, sweet, red, raw 5 x 1 ring (3 " dia, 1/4 " thick) (10g) Pork, cured, bacon, cooked, baked 2 x 1 slice cooked (8g) Smoked link sausage, pork 0.5 x 1 link (4 " long x 1-1/8 " dia) (68g) Vinegar, cider 2 x 1 tbsp (15g) 815 calories: 51.7 from carbohydrates (7%, 13.1g) 550 from fat (67%, 61.7g) 22.5g saturated 28.3g monounsaturated 6.9g polyunsaturated 213 from protein (26%, 52.6g) anyone have thoughts on eating kale raw? does it fall in with the other dark greens that want to be cooked because of whatever antinutrient that was? oxalic acid or somesuch. eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 - >Dove, cooked 1 x 100 grams (~1/2 cup?) You ate a dove? As in the little bird? Huh. I didn't know you could buy those. Or did you kill it yourself? >Pork, cured, bacon, cooked, baked 2 x 1 slice cooked (8g) >Smoked link sausage, pork 0.5 x 1 link (4 " long x 1-1/8 " dia) (68g) Cured in the modern sense is bad news, unfortunately, though traditional salt curing is fine AFAIK. >anyone have thoughts on eating kale raw? does it fall in with the >other dark greens that want to be cooked because of whatever >antinutrient that was? oxalic acid or somesuch. It's definitely an oxalate green, so cooking -- and eating it with fat for purposes of mineral absorption -- is advised. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 On 9/22/05, Idol <Idol@...> wrote: > - > > >Dove, cooked 1 x 100 grams (~1/2 cup?) > > You ate a dove? As in the little bird? Huh. I didn't know you could buy > those. Or did you kill it yourself? i shot them. we're pretty amateur, but this weekend we improved a lot. came home with a lot of birds. they're really tasty and surprisingly high in fat, if you believe that database. > >Pork, cured, bacon, cooked, baked 2 x 1 slice cooked (8g) > >Smoked link sausage, pork 0.5 x 1 link (4 " long x 1-1/8 " dia) (68g) > > Cured in the modern sense is bad news, unfortunately, though traditional > salt curing is fine AFAIK. oh, sure-- that was just a straight cut-and-paste from the nutritional database i was using. the bacon is from local pastured and organic hogs (and i think uncured.. just smoked, but not totally sure), the cheese is raw, from pastured cows, etc etc. > >anyone have thoughts on eating kale raw? does it fall in with the > >other dark greens that want to be cooked because of whatever > >antinutrient that was? oxalic acid or somesuch. > > It's definitely an oxalate green, so cooking -- and eating it with fat for > purposes of mineral absorption -- is advised. i'll keep that in mind. i do usually eat it cooked, but was lazy this time. eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 On 9/22/05, Furbish <efurbish@...> wrote: > On 9/22/05, Idol <Idol@...> wrote: > > - > > > > >Dove, cooked 1 x 100 grams (~1/2 cup?) > > > > You ate a dove? As in the little bird? Huh. I didn't know you could buy > > those. Or did you kill it yourself? > > i shot them. we're pretty amateur, but this weekend we improved a > lot. came home with a lot of birds. > > they're really tasty and surprisingly high in fat, if you believe that database. What database are you using? -- Pleasure is a nutrient - Mati Senerchia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 - >i shot them. we're pretty amateur, but this weekend we improved a >lot. came home with a lot of birds. Cool! >they're really tasty and surprisingly high in fat, if you believe that >database. Doesn't surprise me that much, really. Most birds are quite fatty. The fat tends to be pretty unsaturated, unfortunately, but birds that haven't been bread for lean, bland meat are delicious. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2005 Report Share Posted September 22, 2005 On 9/22/05, <slethnobotanist@...> wrote: > On 9/22/05, Furbish <efurbish@...> wrote: > > > On 9/22/05, Idol <Idol@...> wrote: > > > - > > > > > > >Dove, cooked 1 x 100 grams (~1/2 cup?) > > > > > > You ate a dove? As in the little bird? Huh. I didn't know you could buy > > > those. Or did you kill it yourself? > > > > i shot them. we're pretty amateur, but this weekend we improved a > > lot. came home with a lot of birds. > > > > they're really tasty and surprisingly high in fat, if you believe that database. > > What database are you using? http://www.nutritiondata.com it's decent - it lets you add ingredients to a " pantry " and construct/analyze meals from it. haven't tried the other one you all have talked about, though, so maybe that's par for the course. eric Quote Link to comment Share on other sites More sharing options...
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