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Protein Content of Common Foods
Food Protein Content
(grams protein / 100 g of food)
Cereals
Breads from 5.5 to 12.1
Cheescake 5.3
Vanilla Milkshake 3.5
Pancakes (alone) 7.4
Cereals (without milk)
Cheerios 15.0
Corn Flakes 8.1
Froot Loops 6.0
Fruit & Fiber 10.5
Oatmeal 2.6
15.0 puffed wheat
Rice Krispies 6.6
Raisin Bran 9.5 to 10.9
Special K 19.7
Total 10.0
Cheese, Meat and Other
Hard cheeses from 15.9 to 29.6
Cottage cheese from 12.3 to 17.3
Varieties of fish from 17.6 to 26.5
Boiled Shrimp 20.9
29.6 Natural Tuna
Minced meat, lean 24.7
Roast Beef, lean 28.6 to 31.8
11.3 sausage meat
Cooked chicken or turkey from 27.2 to 32.8
14.3 turkey sausage
18.9 Common Sausage
Boiled eggs from 10.2 to 12.4
Milk from 3.3 to 3.4
Yoghurt 4.2 to 5.6
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How much protein is needed and where to get it?
Athletes spend millions of dollars per year in protein powders, protein bars, protein shakes and many types of amino acid supplements
All believe they need tremendous amounts of proteins for use as fuel for exercise and to help build muscle protein. Manufacturers of these supplements claim that protein only “high quality” can provide optimal growth of the musculature, or only the amino acids are absorbed quickly into the blood to stimulate the building up of proteins in muscles.
As is common in the dietary supplement industry, “there is a kernel of truth, and a ton of lies” in these claims.
Here are some points on the protein requirements and complementarity:
Most of the fuels used to provide power in sports are carbohydrates and lipids, proteins normally contribute about 2% of the energy required, and the maximum contribution of proteins to provide energy in sports is less than one 10%.
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Sauces and condiments: Nutritional properties
Sauces and condiments are accompaniments that bring flavor but also nutritionally enriched plates.
Sauces and condiments provide extra calories and nutrients at each meal, a vinaigrette adds 165 kcal and unsaturated fats, for their part the bechamel 123 kcal per tablespoon and half of calcium from a glass of milk.
The bolognese sauce with meat or anchovy sauce add 3 grams of protein per serving, essential nutrient during development.
For their part, cold sauces with herbs and ingredients in raw and fermented foods enriched with digestive enzymes and phytochemicals that strengthen the digestive system.
You see the condiments and sauces are an excellent nutritional tool to enrich and enhance your meals or diet, but you also take into account, when you lose weight because they also add calories to your dishes.
Basic nutrients an athlete’s diet
The diet of the athletes need more control over the quality and quantity of food to meet basic nutritional requirements. We have seen the monstrous diet of Michael Phelps, who consumes no less than 10,000 calories a day!
To build muscles, an athlete’s diet should contain the following nutrients:
Protein: essential nutrient that is found in eggs, red meat, fish, milk and derivatives. The ration will vary with the type of training you do, but rest assured this is the basic fuel because it helps the growth and strength of muscles.
Carbohydrates: this nutrient provides energy for training and supply of glycogen is the first thing that turns the body to support the effort, for this reason it is essential to carbohydrate consumption, like rice, pasta, breads, seed, sugary cereals. Ideally, they are integral to also take the fiber and does not accumulate as fat in the body.
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More fruits for better health
Eat more fruits for better health
The more fruit you eat, the more you will gain in health. Summer offers a lot of fruits rich that benefit the body with its properties. In the previous entry learned to make the batter that helps you lose weight with a balanced diet, it is time to add to their lives most refreshing fruit, ideal for heat, which will have a source of minerals and essential vitaminales the body needs. Moreover, in this era naturally by the body leans and cold light meals.
Do not forget that it’s best to eat fresh fruits and avoid canned or cooked because they lose or saved properties preserved, since the enzymes and some vitamins are destroyed by heat, the best way is to exploit the properties of fresh fruits and raw.
The most refreshing fruit and its properties
- Pineapple
It is a tropical fruit of very low caloric value and provides water and fiber to the body. Furthermore, contain vitamins B, C, potassium, calcium, phosphorus and magnesium. The Pineapple aids digestion because its components has bromelain, an enzyme that facilitates protein digestion, preventing stomach heaviness after meals. It is ideal to consume diets because it is a diuretic and helps eliminate toxins because of their high water content. Finally, acts as a laxative, stabilizing intestinal flora and has antiseptic power because it enhances the inflammatory conditions of the mouth or throat. The areas most influential body: kidney, bladder and prostate.
Nutrition for the Brain
The focus in the following nutrition tips to reap the rewards of a healthy diet for the brain:
1) Vegetables: The latest news from neuroscience confirm what mom always said: Eat your vegetables! Despite all the interest in vitamins and food supplements, the best advice is to eat a variety of green vegetables, colorful, cruciferous and leafy.
A recent federal study of 13,388 nurses who have continued their consumption by 10 years found that women who ate more cruciferous vegetables and more luxuriant, including broccoli, cauliflower, salad greens and spinach, had a lower rate of decline in a battery of tests of learning and memory. The more of these vegetables they ate, the better they performed.
A diet rich in fruits and vegetables has been promoted for their potential to help the heart and fight cancer, so it is not surprising that such a diet is also good for your brain. Vegetables and fruits have antioxidants and other vitamins and minerals, low in fat and are generally low in calories.
Sweet bread Calories
The sweet bread is sure to be one of the stars of the Christmas table, but it is a food with which you have moderation on its high calorie content.
The sweet bread also contains the mass of bread, eggs and milk, butter, butter, nuts, sugar, candied fruits totaling 336 calories in 100 grams approximately.
This bread contains more fat than white bread, precisely because it is made with butter, eggs, whole milk, and contains the fat in nuts.
The sweet bread also adds calories for sugar, contains more simple sugars than regular bread, which comes from sucrose or table sugar and candied fruits.
Because of their nutritional composition and ingredients, fresh bread is more like a cake than a bread, which makes for a very caloric food that you consume in small amounts and an occasional.
However, it is a good food for those who need an extra intake of energy such as children, adolescents, athletes and people who want to gain weight.
Turmeric
Turmeric is used both as a spice and as a colorant in food preparations. There is also a major constituent of curry (curry), a special mixture of spices used in Indian cooking. Yet few studies have evaluated the effects of consumption of turmeric. Moreover, most of them have used turmeric (or its active ingredients) in quantities exceeding what could be commonly used, then falling more than supplement the usual spice
Active and properties
Antioxidants
Antioxidants are compounds that protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. In one study, turmeric is the fifth largest in its content of antioxidants among over 1 000 food analysés2 (calculated from 100g diet). As usual a portion of turmeric is closer to 2 g (5 ml), it still contributes less than other foods to our daily intake of antioxidants. Turmeric contains flavonoids and compounds phenoliques, but curcumin is considered the main antioxidant compound.
The truth about health foods!
The omega 3 are good for the heart, the soybeans are beneficial for women, we must enrich their diet with iodine and avoid the bad sugars … Many health claims circulating on the content of our plate. How to distinguish true-false?
Obviously, what we eat has an impact on our health. But how do we know precisely what is “good”? To get a clearer picture on the health claims of some manufacturers claims, here are some details from the book of the French Agency for Food Safety “Nutrition and food safety risks.
We need to increase consumption of omega 3?
“True”
Products enriched with Omega 3 have invaded the shelves of supermarkets. And they seem to suddenly become essential to our health. But what is it really? For scientists, the Omega 3 have undeniable virtues against cardiovascular disease. They help to lower blood pressure in hypertensive and triglycerides in people who are in excess. But they have no effect on bad cholesterol. Only flat, all these profits were essentially proven in people with a history of cardiovascular disorders. The benefits among healthy individuals are mainly extrapolations. However, AFSSA said that we consume too little omega 3. Then they should represent 0.8% of our total energy intake, investigations show that they reach 0.1 to 0.4%. Focus on fish oils from rapeseed or fortified foods actually seems inevitable.
Coral Calcium
About Coral Calcium
Coral Calcium is derived from corals of the order Scleractinia. Coral reefs are such an exoskeleton (external skeleton): This mineral structure, consisting mainly of calcium carbonate, is used to structure the settlement.
When a piece of coral off the structure and falls to the bottom of the sea, the organism dies and there remains only the minerals and trace elements of the skeleton. These debris that is ground into fine powder and is sold under the name of coral calcium.
The structure of coral is so similar to the bones of animals and humans as medicine uses it for several decades as the basis for bone reconstruction.
In Japan and India, traditional medicine has long used this substance as a source of calcium. However, advertising exaggerated which is the subject of coral calcium today, the United States in particular, lends properties that calcium does not and has never had.