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  • Fatty acid ratio in food

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  • Herring as food

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    Dutch herring stall Fisherman selling smoked herring Herrings are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast. The most abundant and commercially important species belong to the genus Clupea, found particularly in shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognized. The main taxon, the Atlantic herring, accounts for over half the world's commercial capture of herrings. Herrings played a pivotal role in the history of marine fisheries in Europe, and early in the twentieth century their study was fundamental to evolution of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.__TOC__

  • Beetroot

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    Fruit and cross section, cultivar Chioggia Fruit and cross section, yellow cultivar The beetroot is the taproot portion of the beet plant, usually known in North America as the beet and also known as the table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). These varieties have been classified as B. vulgaris subsp. vulgaris Conditiva Group. Other than as a food, beets have use as a food colouring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet.

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