Our stomach think it is a paper shredder or food grinder which are put into the dishes washed and that they can take anything and stir it caused him no harm and demolish everything and takes it out of him. Well unfortunately not. The stomach is "A Wizard" only we take the syllable "to" and it's a wizard. Is the one responsible for giving us digest our food and life. Has the magic of each food mix with the liquid magic needed for alchemy or the mutation process is perfect. This mixture should not be altered to us that magical ritual of life and health are the parents of happiness. No human being has what you have will be happy if there is no health in your body.Any improper mixture in the stomach and is a source of disease and then unveiled the key of the mixtures to be perfect to make and which should not happen.1. Never mix sweet with salty food.2. breakfast should be fruit and cheese3. not to mix flour with Musa (bananas and plantains)4. Do not mix avocado with cheese and dairy5. Do not mix with no citric6. not mix sweet fruits with citrus fruit7. Do not mix fruits with vegetables8. The watermelon should be eaten alone9. Eat 3 meals daily10. Do not eat between meals11. Do not mix sweet fruits with acid fruits12. Breakfast should be sweet,13. At noon of salt14. Sweet Dinner
Plant proteinsWhen a person decides to become vegetarian quickly jump alarm signal.Where are the proteins? Is not no meat can not live?The proteins we can find, of course, meat, fish and eggs but alsowe have many other sources.
Dairy products (milk, cheese, yogurt and other products) is a separate issue because someVegetarians also see it as animal protein and milk is an animal secretion.Most vegetarians, however, consider it a vegetable protein and make it aof proteins based on their diet because dairy is very nice and not have to cook.
Since a few years ago and Soy products (tofu and tempeh) have been gaining prominenceand is very easy to find as these foods in food stores and even in somesupermarkets. It can also be found in the form of burgers, nuggets, sausages,pates, pies and many other variants.
Gluten or Seitan is obtained from wheat and tasty besides has a high protein level.It also made him many ready to eat.
Legumes (lentils, chickpeas, beans and beans) have always been the queens of proteinscombined with vegetables and some cereal (rice, millet, couscous, etc..) increase the number ofessential amino acids in the recipe.
Brewer's yeast could be considered a ground seaweed but because its propertiesare similar to kelp. Iron, zinc and protein B12 is its most striking qualities.Nuts such as hazelnuts, almonds and sesame seeds also have theirgood proportion of protein and nutrients.
Alfalfa sprouts, soy beans or lentils also offer a great source of these nutrients.Very tender cut barley contains high percentages of protein and alsois remineralizing.The truth is that becoming vegetarian is a personal choice that has to meditatethoroughly before you begin. We must find a bit of advice for us not miss theprotein, or iron, or vitamin B12.The physical work, the people who make a lot of sport, the stages of growth and pregnancy andbreastfeeding are some of the situations that require more protein.
Caloric value and amount of sodium in plant proteins.
vegetables A
|
Cal c/100g
|
Sodium mg.
|
Calcium mg. Ca
|
iron mg. Fe
|
phosphorus mg. P
|
potassium
mg. K |
Vit A U.I.
|
Vit.B1 mg
|
Vit.B2 mg
|
Vit.B3 mg
|
Vit.C mg
|
chard
|
25
|
140
|
90
|
3.5
|
39
|
400
|
6500
|
0.04
|
0.15
|
0.5
|
34
|
celery
|
18
|
115
|
30
|
0.5
|
30
|
800
|
-
|
0.03
|
0.03
|
0.3
|
9
|
eggplant
|
25
|
2
|
15
|
0.5
|
30
|
210
|
10
|
0.05
|
0.05
|
0.6
|
5
|
Eggplant pulp
|
|||||||||||
watercress
|
20
|
50
|
150
|
1.9
|
60
|
282
|
4900
|
0.10
|
0.15
|
0.9
|
75
|
Broccoli
|
35
|
16
|
105
|
1.3
|
78
|
400
|
2500
|
0.10
|
0.15
|
0.9
|
100
|
cauliflower
|
28
|
18
|
27
|
1.0
|
56
|
300
|
60
|
0.11
|
0.11
|
0.7
|
75
|
Esparrago
|
24
|
4
|
24
|
1.0
|
50
|
240
|
855
|
0.12
|
0.12
|
1.4
|
25
|
Esparrago (tips)
|
|||||||||||
spinach
|
28
|
70
|
80
|
3.5
|
50
|
500
|
5000
|
0.1
|
0.2
|
0.6
|
45
|
fennel
|
25
|
86
|
100
|
2.5
|
55
|
400
|
3500
|
0.23
|
0.11
|
0.2
|
93
|
lettuce
|
13
|
9
|
20
|
0.5
|
23
|
175
|
330
|
0.05
|
0.06
|
0.3
|
7
|
cucumber
|
15
|
5
|
20
|
0.8
|
23
|
170
|
250
|
0.03
|
0.04
|
0.2
|
13
|
cuke
|
15
|
17
|
20
|
1.2
|
35
|
320
|
10
|
0.03
|
0.03
|
0.3
|
26
|
radicchio
|
|||||||||||
Brussels sprouts
|
40
|
11
|
22
|
1.5
|
80
|
400
|
550
|
0.11
|
0.14
|
0.9
|
100
|
cabbage
|
|||||||||||
Tomato
|
21
|
3
|
12
|
0.5
|
26
|
240
|
900
|
0.06
|
0.04
|
0.7
|
23
|
Tomate (pulp)
|