Agriculture Reference
In-Depth Information
Figure
7.32.
Nutrition
components
of
meats.
(From
http:
//
www.nal.usda.gov
/
fnic
/
foodcomp
/
search
/
index.html.)
milk, wool, and meat. In some parts of Asia they are even used to pull plows. Their milk
is formed into a cheese called chhurpi in Tibetan and Nepali.
7.10
NUTRITION
The nutritional value of animal products for human diets is shown in Figures 7.32 and
7.33. All meat products range from 16 to 24 percent protein. Among the grains, only
Figure
7.33.
Nutrition components of milk and eggs. (From http:
//
www.nal.usda.gov
/
fnic
/
foodcomp
/
search
/
index.html.)
