Proteins and carbohydrates are an integral part of functioning of a human body. Therefore it is very important to use those food in which the maximum content of these nutrients.
Instruction
1. Proteins or proteins are such part of foodstuff which can't be replaced with something. They help a human body with creation of new cages and take part in exchange processes. Proteins in a human body are formed only of proteins of food. They can be received at the use of a plant and animal food.
2. The leading place from animal products on protein content on 100 g of products is taken by cheeses, about 30%. But it is necessary to remember that it is very high-calorie product.
3. Slightly less proteins contain in beef, a liver and fish, in them 25% of proteins. It is better to steam or stew beef. The liver can also be extinguished or prepared in the form of paste. Fish is a dietary product, it can be used throughout the day both in boiled, and in a stewed look.
4. Further fowl, in it about 20% of protein. It is useful in a boiled look, is a product low-calorie and is well acquired in a human body.
5. From plant products first place is won by lentil - 28%. It is useful also that it contains few fats, it is a lot of cellulose and vitamins of group B.
6. On the second place soy, haricot and peas, about 23-25% of proteins. These products are used in a boiled and stewed look, as garnishes to main courses.
7. Rank third grain, in them from 10 to 12% of proteins. They are perfectly acquired by an organism and improve digestion.
8. Carbohydrates are a main source of energy of the person. They are necessary for the correct exchange of fats and proteins. There are carbohydrates of two types: simple and difficult. Plain carbohydrates contain in sweet products, such as sugar, honey. Complex carbohydrates - in cereal, vegetable and bean products.
9. First place on the content of carbohydrates on 100 g of products is won by grain, macaroni and confectionery, jam, sugar and raisin. They up to 65% consist of carbohydrates.
10. A bakery goods, chocolate, prunes, halvah and dried apricots rank second, in them the content of carbohydrates varies from 40-60%.
11. On the third place cherry, bananas, grapes, beet and potatoes, approximately from 11-20%.
12. The fourth place with the lowest content of carbohydrates from only 5 to 10% is taken by fruit and berries, such as lemon, tangerines, peaches, apples, pears, wild strawberry, strawberry, watermelon, melon, etc.
13. It is necessary to remember that the diet has to be balanced and include a combination of vegetable and animal products.