Vegan sources … Large proteins used for Meatless Monday!

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People often ask me if I keep eating a particular style: Paleo, Vegetarian, etc. Personally, I do not subscribe to a theory of specific nutrition. I listen to my body and telling me what you need. When you like something and makes my body feels good, then I know it’s a good food for my body. The same applies when something makes my body feel weak, tired or swollen; I know that the food is not right for my body.

try to eat mostly plant foods in my diet because I know they give me energy and makes me feel vibrant and healthy. I found some small vegetarian sources of protein, known wanted to share with you.

Whole Grains: Whole grains such as rice, millet, quinoa, buckwheat and oats still contain all their natural vitamins, minerals and fiber. Do you want to prevent white refined grains such as white flour and white rice, they have since had their bran and germ of his retirement, along with some of their nutritional value.

Beans: Beans contain a more complete set of amino acids than many other plant foods. Beans are best prepared fresh, and is recommended to start with grains that are smaller in size, such as peas, mung and azuki to facilitate digestion. You can also make easier to digest by soaking overnight, adding spices or vinegar, removing the foam from the kitchen, cooking or pureeing pressure and grains eat small portions.

Soybeans: Soy is one of the most difficult to digest grains. Common forms of soy consumed in American culture include soybeans, tofu, tempeh, miso and tamari. Fermented soy is often easier to digest. Many people are allergic to soy, and many substances “food as” incorporate versions of soy that are difficult to digest and contain very little highly processed nutritional value (eg, soy milk, soy-meat and soy ice cream). Soy is one of the crops most genetically engineered in the United States, so personally I think it is very important to choose only organic, non-certified GMO soy if you choose to consume.

Nuts : Nuts can be a good source of vegetarian protein, but they are quite high in fat as well, so it should be enjoyed in moderation. Peanuts (which are actually legumes) are higher in protein than nuts. Nuts also contain monounsaturated fats and heart-healthy antioxidants.

Leafy greens : Broccoli, spinach, kale, collards, bok choy, romaine lettuce, and watercress all contain varying amounts of protein and should be enjoyed often. green leafy vegetables are also great sources of magnesium, iron and calcium and quercetin, which have antioxidant properties, anti-inflammatory and anti-cancer. green leafy vegetables are dense with easily assimilated amino acids, and other nutrients that prolong life.

This article was originally published on http://www.aetrexblog.com/healthy-living/vegan-protein-sources-great-to-use-for-meatless-monday/

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