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PARTRIDGE



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SCIENTIFIC NAME: PERDIX PERDIX

FRANCAIS: PERDRIX




General Description:

Strictly speaking, there are two main varieties of this GAME BIRD - the gray partridge and the red-legged partridge - neither of which is a North American native. In various regions of the United States, the name "partridge" is erroneously applied to other birds including the ruffed grouse, QUAIL and bobwhite. All of these birds are plump and have white, tender, slightly gamey flesh. Frozen partridges are available at some specialty meat and poultry markets. They usually weigh 12 to 14 ounces. Partridges can be cooked in a variety of ways including roasting, broiling and braising. The meat also makes a tasty addition to soups and stews.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
AVOID: Secretory insufficiency. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    AVOID: Contains lectin or other agglutinin. Increases polyamine or indican levels.

    Non Secretor:
    AVOID: Contains lectin or other agglutinin. Increases polyamine or indican levels.


      BLOOD TYPE AB:

      Secretor:
      AVOID: Contains lectin or other agglutinin.

      Non Secretor:
      AVOID: Contains lectin or other agglutinin.


        BLOOD TYPE O

        Secretor:
        NEUTRAL

        Non Secretor:
        BENEFICIAL



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:

            GENETIC MODIFICATIONNo data on this food.
            PESTICIDESNo data on this food.
            CONTAMINATIONNo data on this food.
            IRRADIATIONNo data on this food.
            ANTIOXIDANTSNo data on this food.
            ALLERGENSNo data on this food.
            GLYCEMIC INDEXNo data on this food.


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