|
gptkbp:instanceOf
|
gptkb:food
|
|
gptkbp:class
|
gptkb:World_Health_Organization
gptkb:USDA
|
|
gptkbp:color
|
red
|
|
gptkbp:commonSources
|
gptkb:lion
gptkb:livestock
gptkb:meat
Pork
|
|
gptkbp:consumedIn
|
Steak
Roast
Ground Meat
|
|
gptkbp:contains
|
gptkb:Myoglobin
|
|
gptkbp:contrastsWith
|
White Meat
|
|
gptkbp:cookingMethod
|
Frying
Grilling
Roasting
Broiling
|
|
gptkbp:culturalSignificance
|
gptkb:restaurant
Barbecue
Traditional Cuisine
|
|
gptkbp:dietaryRestriction
|
gptkb:Halal
Vegetarianism
Kosher
Veganism
|
|
gptkbp:environmentalImpact
|
Deforestation
Greenhouse Gas Emissions
Water Usage
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Red Meat
|
|
gptkbp:isA
|
gptkb:meat
|
|
gptkbp:nutrient
|
gptkb:protein
gptkb:Vitamin_B12
Iron
Zinc
|
|
gptkbp:preservedIn
|
Smoking
Curing
Salting
Drying
|
|
gptkbp:processedForm
|
gptkb:meat
Ham
Salami
|
|
gptkbp:recommendedLimit
|
500g per week (WCRF)
|
|
gptkbp:riskFactor
|
gptkb:Heart_Disease
gptkb:Type_2_Diabetes
Colorectal Cancer
|
|
gptkbp:source
|
gptkb:Mammals
|
|
gptkbp:WHOClassification
|
Group 2A Carcinogen (Processed)
|
|
gptkbp:bfsParent
|
gptkb:Allison_Burnett
|
|
gptkbp:bfsLayer
|
7
|