You may remember fourth-grade science class as teaching you about the importance of certain nutrients such as carbohydrates and proteins for the human body. This makes it crucial to include foods that contain them in your diet. Protein, however, tops the list because it’s essential for cell regeneration which is the basic process for muscle growth.
Most protein sources are confined to the meat category, but that’s a false belief spread by the lovers of hamburgers, steaks, and bacon. There are many green sources of proteins that are sufficient in meeting your daily requirements. This is not only good news for vegetarians and vegan-diet enthusiasts but also people trying to get more greens in their diet.
Legumes are termed as one of the best sources of non-meat proteins, but the exact amount they contain differs among the types. You can stock up on your daily requirement of protein by having some almonds they contain a healthy amount of fiber as well. Along the lines of no-meat proteins, flaxseeds are also rich in them.
Aside from being a healthy source of protein, flaxseeds contain lignans which are plant polyphenols associated with reduced risks of cancer. Meat-lovers may argue that the content in these sources isn’t enough to fulfill a requirement or combat that of a burger. They’ve been proven wrong because Quinoa, a non-animal food, contains a healthy amount of it because of comprising all nine essential amino acids, qualifying it as a whole protein.
Just like quinoa, soybeans also rival the protein amount of meat because it contains enough of the vital amino acids to be a suitable alternative to traditional sources. Even if you’re looking to get more muscle, these alternative sources will still be effective in getting you closer to your dreams of toned abs.
While dieticians do claim that proteins derived from meat are easier for the body to absorb, they take a toll on the kidney which gives green proteins a higher score. This is just the tip of the iceberg; there’s a lot more at HealthIQ.com that you can learn about green proteins and how they are equal to meat-based ones.