Tag Archives: kg

Vegetarianism a growing trend: 7 kinds of vegetarians you may encounter at a restaurant – The Economic Times

… instance, has a bigger veg veto than other metros) “Almost 70-80% of our customers are non-vegetarians; this is pretty much in keeping with the national statistical average,” says chef Manu Chandra of Olive Beach, Bengaluru, Monkey Bar and The Fatty Bao. Chef Mickey Bhoite, formerly at Le Cirque, Delhi, makes an interesting observation: “In Delhi, we had a predominantly non-vegetarian crowd, and patrons came for our high quality meats and big wines. We would sell 5-6 kg of foie …

Vegetarian, meat protein provide similar appetite control, weight loss

… kg/m2, monitoring plasma amino acid profile and gut peptides as potential satiety biomarkers. After 3 days of a maintenance diet, the men were crossed over to either a vegetarian HPWL (Soy-HPWL) or a meat-based HPWL (Meat-HPWL) diet for 2 weeks; both diets consisted of 30% protein, 30% fat and 40% carbohydrate. The researchers measured body weight and the motivation to eat daily. During a 5-hour test-meal challenge at the end of each diet period, the investigators collected plasma satiety …

Eating insects is better than eating meat, but is it any more ethical? | MNN – Mother Nature Network

… fossil fuels and have concluded that replacing meat with insect protein needs to happen. After all, insects have a much (much) smaller environmental footprint and still provide plenty of protein. In terms of energy-in, energy-out, it’s a no-brainer: “They can make about 1 kilogram (2.2 pounds) of insect meat for every 2 kg of feed, while cows need 8 kg (17.6 pounds) of feed just to make 1 kg of beef,” writes Russell McLendon here on MNN. In fact, insects of all types have a …

Hilton Chennai culinary express ‘pantry car’ offers Goan delicacies

Chennai: Hilton Chennai’s Culinary Express now offers Goan delights like fish or paneer recheado, Goan curries (fish or prawn), moogachi gathi (green sprouts slow cooked with Goan spices) and others and the response is good, the hotel’s top chef said. “The dishes are made in home style and not in the typical restaurant style. The masala is made ready by chef Peter Pinto from Double Tree by Hilton Goa. In fact he has lugged quite a kg of ingredients from Goa,” Yogendra …

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