Foods with protein

To the protein consumption to normal, is a modification of normal consumption habits. The largest source of protein in our diet is meat (with an average of 36 grams per day), milk and milk products (with 21 grams per day) and cereal products (with 21 grams per day) dart.

Meat contains on average about 20%, sausage 10 to 20% protein, with meat products fetter mere a slightly higher salary. The protein-rich sausage varieties include boiled ham (18.5%), Pluck worst (19.3%), salami (17.5%), Smoked ham (10.9%), Caveat worst (16.9%), poultry sausage (16.2%).

Lower protein levels have meat sausage (11%), Mitt worst (11.9%), yellow sausage (11.8%), Backwards (12.3%), mot Della (12.4%), liver sausage (12.4%) , Lyons (12.6%), hunting sausage (12.4%), sausage (12.7%), ham sausage (13.3%), blood sausage (13.3%), meat, cheese (12.5%) and liver cheese (12.5%).

Meat and meat products is by far the largest supplier of protein in our diet. A shift in ewe farmer products is only possible because each product approximately equal levels. Excessive intake of protein can therefore only be achieved through a reduction in the high meat consumption significantly reduced.

Fish have levels 15 to 22%. The protein-rich species include tuna (12.5%), halibut (20%), trout (19.5%), Zanier (19.2%), mackerel (18.8%), pike (18.4%), Perch (18.4%), seethe (18.3%) and carp (18%). Lower protein levels are eel (15%), Stein beiges (15.8%), flounder (16.5%), turbot (16.7%), herring (16.8%), plaice (17.1%), Hake (17.2%), cod (17.4%) and Sole (17.5%).

Milk and milk products, which is another major supplier of protein to have in addition a large proportion of the supply of vitamins and minerals. Therefore, the reduction of protein intake by not consuming it is not recommended. The protein levels in drinking milk, yogurt and buttermilk are between 3 to 4%.

The protein-rich cheeses are Parmesan with 36%, processed cheese (such as Edam, Gouda, Tastier), hard cheese (such as Chester, Emanate) and Hazer cheese with 25 to 30% protein to count. Low levels have fresh cheese (such as double cream cheese, cheese layer, dining curd) or cooking with cheese from 10 to 15%. Melting cheese with 13-20% and soft cheese (such as Brie, Camembert, Limburger, Ramada) with 17-26% in between.

Eggs are about 13% from protein, 7g equivalent per egg. Therefore, eggs and egg dishes only in small quantities consumed.

An exception to the vegetables, the legumes (beans, peas and lentils), they contain 20 to 25%, 37% soybean protein. On their consumption should ewe credos in enter at a possible cost waived.

Significant amounts of protein can with nuts and almonds (12 and 25%) protein) or with sweets such as chocolate, marzipan and nougat (5 to 10% protein). On their consumption should be also because of the high fat content may be omitted.

Cereals are to 10 to 12% (rice to 7%) from protein. In flour, the levels are increasing Hausa lungs grad and in the bran. In bread, the protein levels from 5 to 8%.

On the other hand, bear fruit with less than 1% and vegetables with less than 5% protein comparatively little to the total protein intake.