Mar 15, 2016

Benefits of eat vegetarian products and meat comparative

Lentils Chickpeas Meats
Gm 100 100 100
Cal 106 364 g 192 (From fat 115)
Fat 0.55 g 13 g (20%) Saturated 5%, Trans 1g
Cholesterol 0 g 0 (0%) 62 (21%)
Protein 11 g (22%) (all amino acids but Methionine and Cysteine) Sprouted (All essential amino acids) 19.3 g 19 g (All amino acids)
Fiber 13 g (52%) 17.4 g (70%) 0%
Carbohydrates 27 g (9%) 60.7 g (20%) 0%
Iron 19% 35% 11%
Folate 89.5%
Fiber 0%
The low levels of Readily Digestible Starch (RDS) 5%, and high levels of Slowly Digested Starch (SDS) 30% helps people with Diabetes.
Lower Cholesterol: Because contains high levels of soluble fiber.
High levels of Folate lower your homocysteine levels, a serious risk factor for heart disease.
Weight loss: Low in calories and no fat, fullness sensation.
Good source of iron for pregnant woman and growing children
Good source of magnesium which lower calcium from veins and arteries, increasing the elasticity and improving the blood flowing
Lower Cholesterol: Because contains high levels of soluble fiber
Control of blood sugar and insulin secretion because regulated release of energy
Unique Supply of Antioxidants
Digestive Tract Support because high fiber concentration.
Decreased Cardiovascular Risks
Increased Chances for Satiety and Decreased Caloric Intake
Good source of proteins and iron.
Increase risk of colorectal, esophageal, lung, pancreatic and ovarian cancer
Cardiovascular diseases because increase of TMAO developing atherosclerosis and coronary disease.
Increase type II diabetes