how many grams of saturated fat per 100 grams in venison meat?
537120
In 4 ounces of venison, there are approx 100 calories and 2.5 grams of saturated fat.
816604
The RDA for typical working out is only 60 grams.  Most Americans easily eat 2-3 times that much.\n\nSome people will erroneously tell you that it's .5-1 gram of protein per pound of body weight.  They missed the boat.  It's .5-1 gram per pound of lean muscle and the human body is mostly water and skeleton.  Water, skeleton and fat don't need protein.\n\nYou'll have more than enough protein for muscle building if you aim for 120 gm, but you're probably already eating that.  A chicken breast has 55 gm, 2 egg are 15 and a 6 oz steak 30-60 depending on how much fat.
509614
I studied this question myself for the same reason.\nThat is , triglycerides and cholesterol. The challenge is\nto replace meat with veggys that are high in protein.\nThe problem is that protein is made up of 9 critical\namino acids. The absence of any 1 or more, weakens the\neffectiveness of the protein. Meat , or more accurately,\nanimal source, has a complete set of amino acids. Veggys\nare absent a few, but not absent the same ones. By\ncombining certain high protein veggies, each vegetable's\namino acid content compliments the lack in the other. \n Vegetables can be grouped into 1 of 3 types in this regard.\n1) The legumes:  beans, peas, lentils, peanuts\n   (Note : peanuts are not a true nut, they are legumes,\nmore closely related to beans)\n\n2) The grains, seeds and nuts: Wheat(and flour,pasta,bread),\nbarley, oats, sunflower seeds, almonds, walnuts, pecans,\nhazel nuts(all nuts)\n\n3) Special category: Rice and corn\n\nNow the trick is to combine at least 1 item each from\nat least 2 groups. For example, bread and peanut butter\nmake up a complete protein since bread is from group 1)\nand peanut butter is from group 2). Other good and well known combinations are rice & beans, corn and beans,\nmixed nuts with peanuts. Also, if you don't need to be a\npure vegetarian about it, mix a little animal source with\nany 1 group and it completes the protein. A lot of beans with a little bit of ground beef, keeps the triglycerides\nlow and stretches the beef. Another hint is that the\ncholesterol in eggs comes from the yolk. The white is\nalmost pure protein, void of cholesterol and triglycerides\nand it completes the protein of the veggys.
694640
After the deer meat is marinated, cured and seasoned,   place it in the dehydrator or oven to dry. The ideal temperature for drying jerky is between 140 and 150 degrees Fahrenheit. If the drying temperature is below 140, the jerky can spoil. Too high, and the venison can become hard and brittle.\nThe USDA's Food Safety and Inspection Service (FSIS) recommends that all jerky meat be cooked to 160 degrees Fahrenheit (red meat) or 165 degrees (poultry) before the dehydrating process begins. This ensures that all bacteria is killed and the end product will be safe for everyone.\nIt could take anywhere from four to eight hours, or more for the jerky to be dried perfectly. There are too many variables to be able to give an exact time. The type of dehydrator, the model, the temperature of the dehydrator, oven or smoker, and the thickness of the meat all will affect the dehydration time.\nSliced jerky is done when the strips are still flexible, and when bent, the meat fibers at the edges break, but the piece doesn't break in two. \n\nGround meat jerky is done when the strips have shrunk by one-quarter to one-third less than their original size, and have become very firm. Don't let them dry to the point of being brittle.
421105
It depends on how much Calories you take in per day:\n\n2000 Calories  <65 gms fat \n1800 Calories  <60 gms fat \n1500 Calories  <50 gm fat \n1200 Calories  <40 gm fat
840405
In that case - You should know all about rifles!\n\nExcellent inexpensive meat.\nLet me know which store you can get 100lbs of 98% lean steaks for around $25.\n\nIf it tasted bad - you didn't fix it right.\nIt's lack of fat makes it taste different.\n\nAlso -  if you go for the biggest,  oldest deer (with a big rack),  you're not going to get quite as good of the meat's as you do with a smaller 1 or 2 year old one.
247527
Fat is one of the three main classes of food. It has many meanings, and the only good description is in technical terms. There are triglycerides, fatty acids, sterols, but "fat" may also refer to adipose tissue.\n\nThe main constituents of both animal fat and vegetable oils are triglycerides, that is glycerin molecules with three fatty acids attached. Nutritional fat is a mixture of many types of triglycerides, which differ in the length of their fatty acid chains, as well as the number and position of single and double bonds between their carbon atoms. Fat molecules contain only oxygen, hydrogen, and carbon atoms.\n\nVitamins A, D, E, and K are fat-soluble meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats are sources of essential fatty acids, an important dietary requirement.\n\nFats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. They also serve as energy stores for the body. In food, there are two types of fats: saturated and unsaturated. Saturated fat is a sort of a straight chain of carbon connected or bonded with 2 molecules of hydrogen. At the very beginning of this chain is a molecule of oxygen and a molecule of hydroxide. Unsaturated fat is the same thing with one major exception; some of those carbon atoms are not bonded with two hydrogen atoms so it becomes a very "fluid" state. Fats are broken down in the body to release glycerol and free fatty acids. The glycerol can be converted to glucose by the liver and thus used as a source of energy. The fatty acids are a good source of energy for many tissues, especially heart and skeletal muscle.\n\nAdipose tissue\n \nAdipose, or fatty tissue is the human body's means of storing metabolic energy over extended periods of time. Depending on current physiological conditions, adipocytes store fat derived from the diet and liver metabolism or degrades stored fat to supply fatty acids and glycerol to the circulation. These metabolic activities are regulated by several hormones (i.e., insulin, glucagon and epinephrine). The location of the tissue determines its metabolic profile: "Visceral fat" (around the abdomen) is prone to lead to insulin resistance, while "peripheral fat" (around the limbs) is much more harmless.\n\nMetabolism\n \nThe metabolism of lipids is a closely regulated system in virtually all lifeforms. It is affected by a variety of enzymes and, in higher organisms, regulated by hormones. Research is ongoing on the relative influence of various hormonal regulators on the anabolism (production) and catabolism (breakdown, also termed lipolysis) of fatty molecules.\n\nA subject of particularly close study is cholesterol, levels and types of which are influenced by the fatty acid metabolism and is known for its role in development of nerve cells atherosclerosis. Thus the suggesting that fat people are more sensitive to pain, particulairly in their abdominal region.\n\nAdipose tissue in detail. \n\nAdipose tissue is an anatomical term for loose connective tissue composed of adipocytes. Its main role is to store energy in the form of fat, although it also cushions and insulates the body. It has an important endocrine function in producing recently-discovered hormones such as leptin, resistin and TNFα.\n\nAnatomical features\n\nAdipose tissue is primarily located beneath the skin, but is also found around internal organs. In the skin, it accumulates in the deepest level, the subcutaneous layer, providing insulation from heat and cold. Around organs, it provides protective padding. It also functions as a reserve of nutrients.\n\nIn a severely obese person, excess adipose tissue hanging downward from the abdomen is referred to as a panniculus (or pannus). A panniculus complicates surgery of the morbidly obese, and may remain as a literal "apron of skin" if a severely
573432
A calorie is a calorie. 3500 calories, regardless of where it comes from (fat/carbs/protein/alcohol), can create 1 lb of fat. Current diet recommendations specify a percentage of calories from fat, typically 20-30% of your daily food. Problem is, 1 gram of fat provides 9 calories, whereas 1 gram of carbohydrates or protein is only 4. So....an equal amount of fat will have more than twice as many calories than an equal amount of carb/prot.\n\nThe calories from fat is just a way for you to see how much of the food is fat. However, they simply list how many calories come from fat - the rest from prot/carbs. A "better" way (and companies won't do this) is to simply divide the fat calories by total calories, so you can see what the % is (you can do this yourself of course). Then, when you see that a hotdog is 90% fat and you are trying to hit 20-30% per day, you might think twice!\n\nJohn
71108
How many calories are in 100mg of protein hydrolysate?
311669
Food Value Per 100g Serving for Red Pitaya (=Dragon Fruit)\nMoisture 82.5 - 83 g\nProtein 0.159 - 0.229 g\nFat 0.21 - 0.61 g\nCrude Fiber 0.7 - 0.9 g\nCarotene 0.005 -0.012 mg\nCalcium 6.3 - 8.8 mg\nPhosphorus 30.2 - 36.1 mg\nIron 0.55 - 0.65 mg\nThiamine (Vitamin B1) 0.28 - 0.043 mg\nRiboflavin (Vitamin B2) 0.043 - 0.045 mg\nNiacin (Vitamin B3) 0.297 - 0.43 mg\nAscorbic Acid (Vitamin C) 8 - 9 mg\nOther 0.54 - 0.68 g
982590
Soy milk, 1 cup (237mL)\nCalories: 80\nProtein: 6.7g\nCarbohydrate: 4.4g\nTotal Fat: 4.7g\nFiber: 3.2g\n*Excellent source of: Thiamine (0.39mg)\n*Good source of: Magnesium (46mg), and Riboflavin (0.17mg)\n\nHope this helps!!!!
541514
Pound for pound, there isnt anything to compare to meat (assuming of course you are adding in the fat, and the tasty, ever-surprising intestines and stomachs of the prey).  But, food for a carnivore is dangerous-you cant get fat and slow, you want to keep the meal frequencies to a minimum, and each meal comes with some exercise-thus big canivores only eat once or twice a week at best.  Herbivores eat for hours and hours every day.  No, the food is not highly nutritious, especially in terms of fat and protein content-but there is a whole lot of it, a long time to eat and digest it, and no worries about over-eating and getting fat, really.  You know, the eating patterns are why herbivores tend to be much more aggressive, dangerous animals that carnivores- Think bull moose, bull elephants, hippos, rhinocerous etc- They are much more aggressive and dangerous to be around than a corresponding lion or wolf.  Herbivores can afford to get quite injured, and still recover cause their food doesnt move around and try to get away.  A tiger breaks it's foot, or gets a terribly torm muscle, and it will likely starve, so large carnivores are generally very wary of getting into fights.
1186393
HDL the good stuff should be 59 or better\nLDL the bad stuff should be a 100 or less\nThese figures come  from my doctor.
629089
Between 80 and 120 mg/dl, assuming that they have not eaten within a few hours previously.\nChildren's BG's seem to vary more than adults, possibly because they expend energy so much more "explosively" and have smaller reserves of stored fats.
693349
This site shows the %fat of beef, pork, chicken:
1139822
Diet helps a lot, but don't forget to exercise, too!  \n\nLean proteins are your best bet.  Fish and Soy are the healthiest, but poultry cooked without much fat, or butter is okay, too.  You need to make sure you get enough amino acids (building blocks of protein) in the right balance.  If you don't get the right balance, the left-overs end up being stored as fat.  Red meats tend to be very high in fat, but without the red-meat, your balance gets thrown off.  I'm not one to push supplements, but there is an amino acid, called L-carnitine,  that helps supplement, when you cut down or eliminate red-meat.  For vegetarians, it's an absolute must.   Recently, L-carnitine is also being promoted to help reduce fat, and help build healthy muscle tissue.  \n\nAlso, make sure your body is running effeciently.  Take a multi-vitamin.  One I'm a big fan of is GNC's "B-complex 75 complete".  It's an effective multi-vitamin, with plenty of B-vitamins, as well as guarana seed extract.  Guarana is a safe, natural source of caffeine, that can give you a little extra energy to motivate you to exercise (the REAL key to fat loss).  There's no "caffeine crash" from guarana, plus the vitamin is timed-release.  It's only $10 for 60.
909072
More than 1000 calories.