TYPEBASE4 INDEX >> MEAT >>
Share this information on Facebook
SCIENTIFIC NAME: PHASIANUS COLCHIUS
FRANCAIS: FAISAN/VIANDE ET PEAU
A medium-sized GAME BIRD, originally from Asia but now found in Europe and North America. As with many birds, the male has a more brilliant plumage than the female and is larger, weighing 2 1/2 to 5 pounds compared to the female's 3-pound average. The female's flesh is plumper, juicier and more tender. Very young cocks and hens may be roasted as is but older pheasants should be BARDED or cooked with moist heat because their flesh is lean and dry. Farm-raised pheasants do not have the same flavor as the wild birds. Pheasants are sometimes found dressed and frozen in specialty meat markets, usually by special order.
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
AVOID: Secretory insufficiency. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
RECIPES FEATURING THIS FOOD:
This ingredient is featured in the following website recipes:
Most recent recipes added to the website:
Search the Recipe Database
List All Recipes
- This food is a significant source of selenium (62.8 mcgs per 1/ 2 pheasant
- This food is a significant source of dietary cholesterol (284 mgs per 1/ 2 pheasant
- This food can be a significant source of protein (90.8 grams per 1/ 2 pheasant
- This food can be a significant source of potassium (972 mgs per 1/ 2 pheasant
|GENETIC MODIFICATION||No data on this food.|
|PESTICIDES||No data on this food.|
|CONTAMINATION||No data on this food.|
|IRRADIATION||No data on this food.|
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS||No data on this food.|
|GLYCEMIC INDEX||No data on this food. |
Program and data copyright 1997-2015 Peter D'Adamo.