About: Venison (cooked)   Sponge Permalink

An Entity of Type : dbkwik:resource/mCVkE3w3HZftq29TSyaDrA==, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Cooked Venison can be obtained by cooking raw venison on a fire. Occasionally found inside ovens or refrigerators. Cooked venison contains 100 fewer calories than raw venison, but carries a much lower risk of food poisoning. Once cooked, raw meat will have 50% added to its condition, but will continue to decay over time. Cooked meat weighs the same as when raw but decays significantly slower than its raw counterpart. Lower food condition will greatly increase the the risk of food poisoning, so it is most wise to consume meat at no less than 50% condition.

AttributesValues
rdf:type
rdfs:label
  • Venison (cooked)
rdfs:comment
  • Cooked Venison can be obtained by cooking raw venison on a fire. Occasionally found inside ovens or refrigerators. Cooked venison contains 100 fewer calories than raw venison, but carries a much lower risk of food poisoning. Once cooked, raw meat will have 50% added to its condition, but will continue to decay over time. Cooked meat weighs the same as when raw but decays significantly slower than its raw counterpart. Lower food condition will greatly increase the the risk of food poisoning, so it is most wise to consume meat at no less than 50% condition.
dcterms:subject
Item Type
  • food
Name
  • Venison
calories
  • up to 800 cal
dbkwik:thelongdark...iPageUsesTemplate
Weight
  • up to 1.00 kg
imagewidth
  • 250(xsd:integer)
energy density
  • 800(xsd:integer)
hydration
  • -5.0
abstract
  • Cooked Venison can be obtained by cooking raw venison on a fire. Occasionally found inside ovens or refrigerators. Cooked venison contains 100 fewer calories than raw venison, but carries a much lower risk of food poisoning. Once cooked, raw meat will have 50% added to its condition, but will continue to decay over time. Cooked meat weighs the same as when raw but decays significantly slower than its raw counterpart. Lower food condition will greatly increase the the risk of food poisoning, so it is most wise to consume meat at no less than 50% condition.
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