type 2a type 2a
The strength of joints limits the size of red muscle fibers.
It is not the muscle but the muscle fiber which works for when recruited for long duration. The red muscle fiber or the slow twitch fiber gets recruited for long term stress on the muscle for example if you do bench press on heavy weight explosively for 5 reps you extensively use fast twitch fibers but if you do bench flys for 15 reps in controlled fashion, you extensively use red fibers.
Red Muscle is suited for endurance activities.
Type I (red) muscle fibers, which have slow oxidative characteristics, are those primarily called on for long-distance running. These are more commonly referred to as 'slow-twitch' muscle fibers.
Rat meat is generally considered to be red meat. This classification is based on the muscle fiber type and myoglobin content, which are characteristics associated with red meat. Although rats are not commonly consumed in many cultures, they are eaten in some regions where they are considered a source of protein.
It can be seen in a variety of conditions. However, it is frequently associated with muscle disorders known as "mitochondrial myopathies."
Pasta is usually good for energy, stamina etc. However, for me personally I had to have the gluten free alternative which I don't think was quite as effective personally.
Slow Twitch-type 1- Red Fiber and Fast twitch-Type 2-White Fibers. There a few more subcategories of each but this is I am guessing what you are asking for.
Doubtful. One would think that any glycogen stored in muscle cells would be producing mitochondrial ATP for use in the sarcomere, the muscle contraction unit.
Cabbage is a good source of dietary fiber, with about 2-3 grams of fiber per 100 grams of raw cabbage. The fiber content can vary slightly depending on the type of cabbage, such as green, red, or Savoy. Including cabbage in your diet can contribute to your daily fiber intake, promoting digestive health.
1.0-1.45g/cm3
Both white and red quinoa are nutritious, but red quinoa is slightly higher in antioxidants and fiber, making it a slightly better choice for overall health and nutrition.