The average life expectancy of a kangaroo is about 4–6 years.
Kangaroos have developed a number of adaptations to a dry, infertile continent and highly variable climate.
The kangaroo has been historically a source of food for indigenous Australians. Kangaroo meat is high in protein and low in fat (about 2%). Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods. CLA has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis.
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