Everything that somehow happened from plants is a product of plant origin - this is not news. And the new thing is that in recent years people have started clinging to these products, believing that they are light in being. Of course, Tibetan monks have long practiced vegetarianism , but it's not about who is right. We must accept the idea that animal products are an ideal source of protein, and plant foods supply carbohydrates, fats and water- and fat-soluble vitamins.
There is a mass of division of plant products. Someone prefers a simple classification - useful and not very much, someone divides into tasty and disgusting, and the dieter prefers a more detailed classification of herbal products. By the way, they do not include algae and mushrooms.
Standard classification of plant products
So, food products of vegetable origin are divided into:
- fruits - they are rich in carbohydrates, vitamins, fiber and plenty of water;
- vegetables - except water and vitamins dissolved in it, vegetables also contain proteins and fats;
- cereals - this category is famous for its high protein content and, accordingly, it is very nutritious;
- berries - in composition similar to fruit , but contain more organic acids;
- Nuts - contain proteins, fats and carbohydrates, the most nutritious category of products of plant origin;
- Herbs - contain many vitamins, insoluble fiber and essential oils;
- juices - a sparing variation of fruits and vegetables, because vitamins and sugars remain in a dissolved form, and the load on the digestive tract is minimal.
Proteins, fats and carbohydrates in foods of plant origin
In general, products of vegetable origin due to the sugar content enrich our diet with carbohydrates. Starchy foods (cereals, potatoes, beans) - provide us with complex carbohydrates, and vegetables, fruits and berries - simple.
After passing through the stomach, all sugars are split into simple and, either used, or deposited as glycogen in the liver.
As for the protein, in the products of plant origin there are most amino acids that we need for life. True, the value of vegetable protein is understated due to the shortage of some essential amino acids, which is why the best source of protein is animal products. The most "protein" among plant products are:
- soybean;
- beans;
- chickpea;
- asparagus;
- lentils;
- bran.
Fats of vegetable origin should be added to foods and dishes in a cold form. It should be unrefined oils, and they contain the most useful - phosphorus-containing substances and omega-3 fatty acids. The best vegetable fats:
- olive oil;
- linseed oil;
- cottonseed oil;
- wheat germ oil.