Proteins of plant origin

A wide range of foods of plant origin containing proteins . At the top are the Soja and its derivatives as tofu, tempe and others. Moreover, plant proteins present advantages as compared to those of animal origin.

The word protein comes from a Greek word meaning "first", "very important." are abundant molecules in living organisms, constiyuyendo about 50% of the dry weight of cells.

WHO (World Health Organization) said that their studies in the developed world consumes more than twice the daily requirements needed protein. Meanwhile, the Third World suffers an alarming lack of protein. Moreover, even the WHO recommends a ratio of only 25% of animal protein and 75% of vegetable protein in our diet.

Often, people who practice a vegetarian diet are bombarded with the same question: "By not eating meat, how to provide the body the protein it needs." The simple answer is because there is a wide range of foods that provide the necessary substances.
Indeed, in current times, with the mad cow disease or foot and mouth disease in the front pages of newspapers, many of which use the meat as the sole nutrient protein are seeking other sources ..

Habit of eating beef, steak ... is just that, a deep-rooted habit, before it was very difficult to access the necessary food, and meat was a life insurance. At present, people have access to markets in many plant foods rich in protein.

digest meat what happens is that it eliminates all intermediate processes that cross the natural chemicals transmuted into proteins.

acidifying our blood, because they are accompanied by more minerals.
• They contain less purinasy are removed the better.
• fermented in the intestines and does not rot like the vitality carne.La of meat at low protein while last weeks without losing vitality, why not rot but ferment.
• They contain less fat and unsaturated (good for health) do not contain cholesterol
• •
have less fiber
• Overloading the liver and kidneys
• Easy to digest
• Ideal for low-calorie diets
• They are cheaper for our economy and the planet

The main sources of protein are: and soy products, tofu, tempeh, soy sauce, miso, soybean sprouts, soy drinks and desserts, the gluten or seitan, Pulses , Nuts, Seaweeds, brewer's yeast.

Tofu: Soy, the main element in the development of Tofu, is a very nutritious food, not only for its high protein content (between 35 and 40%) but by their quality, as it contains all the essential amino acids, especially lysine, which are deficient in most cereals. However, it is not advisable to take Soy directly due to the slurry which contains, so the man has managed to take advantage of this great food, and Tofu has been one of its results.
Tofu is rennet were rushing to cut the soy milk, which is also known as "tofu", this description remind both its texture and mild taste.

Having removed the pulp and water soluble carbohydrates, the Tofu has a digestibility of 95% versus 65% Soybean yellow cooked.
Tofu is low in calories (72 cal/100 gr. ) and only contains 4.3% fat, of which 80% are unsaturated.
Tofu, is not only cholesterol free but, because it is rich in linoleic acid, removing cholesterol deposits that may be present in the body.
Tofu is rich in minerals and vitamins.
If Tofu is curdled with natural magnesium chloride (nigari), tofu contains 23% more calcium than the cow's milk. It is also a good source of other minerals such as iron, phosphorus, sodium and potassium and B vitamins and vitamin E.
Tofu is an excellent food combined with grains, because the NPU (Net Use Protein) result is much higher than they would separately.
Tofu is free of toxic chemicals and their use is easy, fast and diverse.
Despite having the same amount of water cow's milk (85% and 87.5% tofu milk) contains more than twice the protein and very good quality (8% 3.5% tofu and cow's milk).

: The Tempe is the result of fermenting soybeans through a mold (Rhizopus oligosporus), located in the root of the plant. This product originated hundreds of years ago in central and eastern Java. Became the most popular food in Indonesia since 1975, is attracting a great interest in the West.

packaging bag has a life of twelve days, boil the whole piece advise but not be consumed throughout, keeping the rest in the refrigerator in a bag. The Tempe boiled (sterilized glass boat) has a minimum of 3 years maintenance. Once opened, keep the rest in the refrigerator, being ten days the period recommended for consumption.

Tempe has a 19.5% high quality protein. It is free of cholesterol. Contains only 7.5% fat, almost all unsaturated and provides 175 calories per 100 gr. It is highly digestible by the enzymes produced during fermentation, as broken and partially digest the oils and soy proteins making them more similar. Synthesize nicotinic acid and B vitamins, especially B12 (important in the formation of red blood cells) that is missing the vegetarian diet. Tempe containing 100 grams of an average of 120% of the recommended daily dose of vitamin B12. This crop produces natural antibacterial agents that act as antibiotics against some pathogenic microorganisms. This explains why the Indonesians recognize as half against dysentery and other intestinal diseases. Growth stimulant properties. It contains a natural antioxidant that prevents fat is damaged soybeans and preserves the biologically active vitamin E.

Sprouts: The nature in its purest . A complete food. No other food, consistent with the ecology, it gives human beings so much zest for life and health. The sprouts are not a condiment to sprinkle over most of our plates, but are recommended to eat each day and in great quantities. As a complete food, the sprouts are a good alternative to excess animal products which harm the health of Western countries. Food is the twenty-first century.

One of the great benefits of sprouts is their high protein content natural . The sprouts are free of harmful products (fertilizers, herbicides, insecticides, etc. ..), and its wealth of vitamins, minerals, trace elements, amino acids, enzymes and other biologically active substances, correct deficiencies caused by modern food, damaged by industrial processes. The sprouts contain everything needed by the human body to live. Always soft and fresh all year round, they retain their freshness and flavor for many days. They are also very low in calories, are always ready to eat, and are a potential health and energy.

support multiple uses and applications. From simply dressed as a salad, to fill a tortilla, through eating raw, accompanied by a sauce (mayonnaise, soy, Roquefort, béarnaise, etc. ..). We can also add to the soup or the gazpacho, and even mixed with a pasta dish. They are the perfect complement to meat or fish. We can take or Muesli with yoghurt. They combine well with potatoes, cheese or tofu. With them we can make some delicious pizza or develop original canapés. Where to enjoying every day more followers are following the filling of sandwiches and snacks. The possibilities are many, and each can to discover new attractions.

Seiten: Here is a highly restorative food and high digestibility, suitable for weak people, children and the elderly, diabetics and even given its virtual absence of carbohydrates.

After opening the package, by not consuming the entire piece, keep the rest in the refrigerator.

plant deserves priority over the title of "meat plant" as the pages, not only for its high protein content (24.7%) but also by its color, texture, strong flavor and consistency enabling their use in the kitchen the same way they treated meat. This is a big advantage for us because the first problem with which we are at a regime change away from meat products is what to eat protein and as a cook, being accustomed to a majority of dishes in which the main element is the meat.
El Seiten, originating in the Far East, is no more than wheat gluten (where they are nearly all proteins) and boiled for hours with half soy sauce and seaweed Kombu, represents a qual rioja enrichment in minerals and a contribution of lysine, essential amino acid that are somewhat deficient in cereals.
Vegetarians Americans, very fond of vegetable substitutes meat products, were the first to adopt the name of putting "meat wheat (Wheatmeat).

Comparative analysis of the pages as Belgium
Jonathan House expressed in percent:

Value 100 gr.
%	Seiten	Ox	Pork
kcal.	110.52	192	280
In Kjulios	462.72	814	1172
Protein	24.7	20	16
Hid. Carbon	3.7	0	0
Lipids	0.3	13	24
Minerals	1.05	2.03	2.12
Sal (ClNa)	0.78	4.5	4.5