Ragout
Ragout
Ragout (pronounced: rah-GOO) is a term that originates from the French word ragoûter, which means "to revive the taste". It is not a medical term, but it is often used in the context of dietary and nutritional discussions.
Definition
A ragout is a well-seasoned, hearty stew that typically includes meat and vegetables. It is slow-cooked to allow the flavors to meld together, resulting in a rich and savory dish.
Nutritional Value
The nutritional value of a ragout can vary greatly depending on the ingredients used. Generally, it is a good source of protein due to the meat content, and can also provide a range of vitamins and minerals from the vegetables. However, it can also be high in fat and sodium, particularly if prepared with a lot of oil or salt.
Health Considerations
While a ragout can be a nutritious meal, it is important to consider the ingredients and preparation methods. For individuals with certain health conditions, such as hypertension or heart disease, it may be necessary to limit the amount of salt or fat in the dish. Similarly, for those with dietary restrictions or allergies, it is important to ensure that the ragout does not contain any problematic ingredients.
Related Terms
- Stew: A similar dish to ragout, typically consisting of meat and vegetables cooked in a liquid.
- Braise: A cooking method often used in the preparation of ragout, involving slow cooking in a small amount of liquid.
- Casserole: A type of dish that can be similar to a ragout, typically baked in the oven.
External links
- Medical encyclopedia article on Ragout
- Wikipedia's article - Ragout
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