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Vegetable proteins

In a balanced and healthy diet, 15% of the total daily calories should consist of protein. Reducing meat consumption, on the other hand, does not mean reducing protein, but rather it is an incentive for trying a variety of protein sources.

Soy, pine nuts, peanuts, wheat germ, fava beans, shell beans, and peas all have more protein than fish and many dairy products, because of this they are important foods for adults and for children who are their growing phase.

Pulses

They are the plant derived foods with the greatest protein content (about 20%) and also supply some essential amino acids, in amounts that are greater than what is present in the proteins of wheat, corn, and rice.

Grains

They are the most important energy source for the body, but are also a source of protein that can reach 7% in rice, 10-12% in wheat (i.e., half of what's found in meat) or even 15% in amaranth and quinoa.

....and for a healthy and winning mix The protein contained in grains and pulses, if consumed together, complement each other and form a nutritional mix of outstanding quality, which equals that of meat, fish or eggs, which, however, contains none of saturated fats that are harmful to the body. DISCOVER THE SOLUTIONS THAT ARE READY FOR YOU!

OUR RECOMMENDATIONS

Eat vegetable protein sources to drastically reduce your intake of saturated fat and cholesterol, which are always present in animal origin protein foods.

To keep your fat intake down, when cooking vegetables and grains, be careful to use limited amounts of oil, margarine, sauces, and mayonnaise.

Use nuts and oil-rich seeds to enrich your breakfast, or as a condiment in soups, pastas (excellent when used in place of Parmesan cheese), salads, whole grains, pulses, and vegetables