Mussels are a type of shellfish called bivalves. Bivalves are molluscs that are enclosed by a shell in two hinged parts. They include clams, oysters, and scallops. Mussels grow in colonies that attach themselves to rocks, pilings, or other hard surfaces with their “beards”. However, most commercial cultivated mussels are grown on hanging ropes. There are many types of mussels; and that they are very nutritious as well as they can be cooked in many different ways. Also they are enjoyed around the world.
Even though there are many types of mussels available in markets, they can all be used interchangeably. The three main types of mussels are Mediterranean, Blue, and Green-lip. Mediterranean mussels are known for their wide shells and plump meat. They are usually in season during the summer and fall. Blue mussels are also known as edible mussels. They are usually in season during the winter and spring. Although they are smaller than Mediterranean mussels, they have a very intense flavour that many people enjoy very much. Green-lip mussels are the last type of mussels that available in the market. This type of mussels is growing in popularity and demand due to their large size. Most green-lop mussels are cultivated in New Zealand and are sold under the name of “Kiwi Mussels.” Therefore, there are many types of mussels. However, whichever type of mussel one chooses, they know that they are picking a delicious type of shellfish.
Furthermore, mussels are very nutritious. With only 390 calories per pound and 1.8 g of saturated fat, mussels are a great choice for protein. When compared with the same amount of lean sirloin beef, there are 843 calories per pound and 10.6 g of saturated fat. Mussels are also high in vitamin B12 as well a...
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Zebra Mussels also known as Dreissena polymorpha are small freshwater mollusk that have been invading America’s rivers and lakes. They originated from the Balkans, Poland and Soviet Union. In 1988, they were found in a small body of water connecting Lake Huron and Lake Erie, known as Lake St. Clair. Biologists believe that European port in the ballast water of a ship, dis...
The Chesapeake Bay is a large estuary located on the east coast of the United States. The bay is over 200 miles long and goes through Delaware, Maryland, New York, Pennsylvania, Virginia and West Virginia. The bay has much to offer the locals. Many locals have made a career out of harvesting the bay's sea food. The bay's harvest and many of its other attractions bring tourists and in turn revenue for the area. Oysters and blue crab are a big part of the culture in the bay area. However, these organisms are in danger and need help.
In the short story "Mericans" by Sandra Cisneros, we appear to be reading about a small place in Mexico. The author uses many details in the story for us to visualize the cultural environment. The mix of Spanish words in the story such as, La Virgen de Guadalupe and la ofrenda give the sense of a different culture. The use of the awful grandmother kneeling at mass makes you visualize a specific heritage and cultural behavior. The word "barbarian" that the grandmother uses to describe the birthplace of the children, also points out cultural differences. It seems the author is trying to make us sense a native culture, and not to make assumptions based on physical characters.
"Food and Nutrition Issues In Nursing Homes." Food and Nutrition Issues In Nursing Homes. N.p., 8 Apr. 2011. Web. 12 Apr. 2014.
Mytilus Californianus are known as California mussels that form dense mussel beds and considered one of the most abundant intertidal organisms. They are found clustered together in the upper-middle zone on the open coast. Mytilus Californianus attach themselves to rocks by byssal threads. They have geographic range from the Aleutian Islands of Alaska to northern Mexico of Baja California (Morris et al. 1980). “It provides habitat, refuge, and provides food for over 300 other species” including human (rust, 2011). For long period of time, human use these mussels as a food source. These mussels can grow up to 130 to 150mm in size but the process usually is attained in three years. Scientists
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
The mullet is no longer just a hair-cut, it has spawned into a species that fits in the lower hierarchy of society. A mullet, by definition, is actually Any of various stout-bodied, edible fishes of the family Mugilidae, found worldwide in tropical and temperate coastal waters and some freshwater streams. What kind of lifestyles do the mullets live and what kind of stereotype do they develop from it? There’s more to a mullet than just a definition.
These last two years, however, I started to gain weight and have become concerned with my diet. Changing my poor eating habits has been difficult for me, however, having this assignment has taught me that it is not as difficult as I previously imagined. Nutrition experts in the United States and Canada have a list of standards with four list values. These list values are called the Dietary Reference Intakes. The DRI committee sets these values for vitamins, minerals, calories, and nutrients.
Warner, Melanie. McDonald's to Add Facts on Nutrition to Packaging. N.p., 26 Oct. 2005. Web.
"The Nutrition of Red Meat." Healthy Eating. Internet Brands, Inc, 2012. Web. 28 Apr. 2014.
The Narwhal, Monodon monoceros, is a social, specialized deep-water marine mammal characterized by a unique tooth growth protruding from the upper jaw. Narwhals lives along the coasts and rivers throughout the Arctic,characterized by icy ocean temperatures. Narwhals are usually found in groups of 15 to 20, but herds of several thousand have been seen in the Arctic waters since 1871. Regularly found eastwards from the Canadian Arctic to central Russia they have also been distributed throughout the Eurasian Arctic and in an especially high abundance around the oceans west of Cape Farewell on the east coast of Greenland in the summers and during the winter primarily in the Baffian Bay, and in the Canadian archipelago in the springtime (Reeves, Tracey). The Narwhal has two teeth, located in the upper jaw, however only the left tooth usually develops leaving the underdeveloped right tooth in males and typically both teeth in females vestigial (Das). The protruding tusk grows to about 3 meters forward in a counterclockwise spiral pattern (Drury). The distal end of the tusk appears polished, with the remainder commonly covered by a growth of algae. There is an outer layer of cement, an inner layer of dentine, and a pulp cavity that is rich in blood (Reeves, Tracey). The Narwhal’s head and body ranges from 3-6 meters, with the pectoral fin being around 30-40 cm, and the tail flukes expanding over one meter (Reeves, Tracey). The males are typically larger in size than the females averaging about 3,500 pounds in males and 1,000 in females (Drury). Their bodies begin as an uneven grayish hue and as they mature darken to a mottled bluish black color, darker above than below (Reeves, Tracey). Narwhals posses relatively small heads, a blunt sno...
Phillips, F. “Vegetarian Nutrition.” British Nutrition Foundation: Nutrition Bulletin 30.2 (2005): 132-167. Web. 3 Apr. 2014.
MacLennan R, Zhang A. “Cuisine: the concept and its health and nutrition implications-global.”Asia Pacific J Clin Nutr. 13.2(2004):131-135. Print.
In terms of cuisine the abundance of fish in Norway’s cultural dishes is easily visible in any Norwegian home around the holidays. Norwegian’s have found numerous dishes to make from the effortless surplus of saltwater fish like Halibut, Mackerel, Coley and Cod. The cuisine also features many potato and stewed dishes like goulash and stroganoff. Thus, it is common to see at the table, food of mushy runny consistency, always lacking in color, usually a hue between dark gray and white and the overwhelmingly pungent odor of fish.
When something sticks to your bones, your full and satisfied after eating it. Not all spaghetti dishes give you this fulfilling feeling. To achieve this feeling, it begins with the meatballs because it's the heaviest component in the dish. she uses fresh thinly sliced onions, bell pepper, and a couple pinches of cayenne pepper. The meatballs marinate overnight and the solid circles go into the breadcrumb. My family likes spicy food a lot, so I have to drink about a river of water during this meal to calm my stomach.