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السبت، 27 يوليو 2019

Where is protein in vegetables?




Where is protein in vegetables?

Where is protein in vegetables?


Plant proteins are those whose raw material is exclusively linked to the non-animal source. As such, proteins are the large nutrients responsible for performing basic functions of life in the same way as proteins of animal origin.


What are proteins

Proteins are vital molecules made up of amino acid chains. They are chains made up of smaller molecules called amino acids. To form protein chains our body needs 20 amino acids, of which 12 are completely manufactured by our bodies and 8 of them must be ingested through our food (these are called essential amino acids)



Why we need protein consumption

It is one of the basic nutrients of any biological process and therefore is very important in all types of sports diet. It is involved in the digestive process, protecting the circulatory system and an essential part of tissues and organs. The amount of protein depends on your physical condition, training type and goals.

Although they contain mainly higher proportions of foods of animal origin, there are many plant-based foods containing protein, as well as some non-meat benefits, although many of these foods are consumed especially by Vegetarian athletes can only be fully integrated with animal protein which provides a variety and benefits of a new fitness diet system.


Differences between animal and vegetable protein


Of course, you have heard several times that protein is found in chicken, steaks, milk, cheese, and eggs, as it was confirmed in a way as if there was no other truth about the earth, but let us see here that there is nothing beyond reality.

Animal kingdom proteins are "complete" proteins because they contain all the essential amino acids that your body can not synthesize. But there is one thing you should keep in mind: it is called "complete", and yes, it is filled with essential amino acids, but it is also "full" with saturated fats, cholesterol, toxins, antibiotics, and hormones.


Advantages of proteins of plant origin

Proteins of plant origin have great advantages such as:
low fat.
Ability to help lower cholesterol levels.
 Prevention of cardiovascular diseases.



Where can we find plant proteins

We can find them in soybeans, nuts, cereals, their derivatives, sunflower seeds, mushrooms, legumes, and vegetables. Combined and in a balanced diet, these 11 protein foods of plant origin can provide a large amount of protein to our body.


Types of plant proteins

It is scientifically proven that people who follow a vegetarian diet are less likely to have high blood pressure, high cholesterol, diabetes, and osteoporosis, as well as a lower rate of heart disease, cancer, and other degenerative diseases. In conclusion, vegetarians tend to have better health and a higher quality of life.

So in this article, I wanted to collect my favorite sources of plant protein and those that we should enjoy:


Seeds and nuts

Pumpkin seeds, sunflower seeds, sesame seeds, nuts, cashews, and almonds. All these foods are rich in proteins and minerals, some enjoy a distinctive flavor such as sesame seed, pumpkin, and hazelnuts.


Dietary information: 
40 grams of seeds or nuts provide between 8-9 grams of protein.

Their uses are seeds and nuts

In your power.

First place in your plant creams.

To prepare vegetable cheese.

To prepare the seed butter like tahini (sesame paste).


Lentils and other legumes

Legumes are a great source of protein, complex carbohydrates, and fiber. Lentil is a source of starch while it is rich in plant amino acids, the rest of the vegetables have similar properties.

Nutritional Information:
 1 cup of cooked lentils contains about 18 grams of protein.


Spirulina

These blue and green algae are one of the few plant sources in which the majority are protein (60-70%).

Food information:
2 tablespoons of spirulina have 8 grams of protein.


Green juices and juices

Shea seeds

These seeds have been used for centuries by indigenous tribes in South America. They can absorb water and increase its volume up to 9 times. This feature makes it very useful to thicken dishes while providing a large amount of fiber, whole protein, and healthy fats.

Nutritional Information:

2 tablespoons of protein.


Yeast food

It is a very frequent food in a vegetarian diet. Contains large amounts of B vitamins and protein, and does not contain active yeast. In powder or chips, when mixed with liquids, a paste can be created that can be used to prepare pastries without dairy products.


Green vegetables and mushrooms


Green leafy vegetables provide us with more nutrients than any other food in our diet, they contain high-quality amino acids and are easy to digest.

Food Information: 100 g of green leafy vegetables provide 2-5 g of protein.

Uses:

Prepare power.
Drink green juices.
Prepare delicious vegetable creams.

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