Event JSON
{
"id": "ec60eefa8278cb8e761a1a64ec55cdf4c711bc9c8f5857ed007518f05657442e",
"pubkey": "6665de2c5a258e5b13e995c89e79c6a50183303d2f53bbc3859469132f5e7c50",
"created_at": 1739533746,
"kind": 1,
"tags": [
[
"r",
"https://www.clarin.com/rural/alto-contenido-proteinas-bajos-niveles-grasa-hamburguesas-demostraron-alto-valor-nutricional_0_pOflXHjuvN.html"
],
[
"subject",
"High protein content and low fat levels: the burgers that demonstrated their high nutritional value"
],
[
"published_at",
"1739531815"
],
[
"image",
"https://www.clarin.com/img/2025/02/12/U3E3WZTZg_2000x1500__1.jpg"
],
[
"p",
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],
[
"imeta",
"url https://www.clarin.com/img/2025/02/12/U3E3WZTZg_2000x1500__1.jpg"
],
[
"t",
"eastern-bloc:perspective"
],
[
"summary",
"A research team from the INTA Castelar's Food Technology Institute evaluated the characteristics of buffalo meat and found it to be high in protein and low in fat, making it a nutritious option. The study aimed to assess the nutritional profile of buffalo burgers from the 'La Filiberta' establishment in the Delta del Paraná region. The results showed a low atherogenic and thrombogenic index, making it a healthy choice."
]
],
"content": "nostr:nprofile1qy3hwumn8ghj7un9d3shjtt5v4ehgmn9wshxkwrn9ekxz7t9wgejumn9waesqgrxvh0zck393ed386v4ez08n349qxpnq0f02wau8pv5dyfj7hnu2q3x9cg2\nhttps://www.clarin.com/img/2025/02/12/U3E3WZTZg_2000x1500__1.jpg\nResearchers from the National Institute of Agricultural Technology (INTA) analyzed the product made with buffalo meat raised on pasture in the Paraná Delta. The lipid profile analysis showed a low atherogenic index and thrombogenicity.\nhttps://www.clarin.com/rural/alto-contenido-proteinas-bajos-niveles-grasa-hamburguesas-demostraron-alto-valor-nutricional_0_pOflXHjuvN.html",
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}
