5 REASONS TO INTRODUCE PLANT PROTEIN

5 REASONS TO INTRODUCE PLANT PROTEINS


1. For health

Plant-based proteins, such as nuts, legumes and tofu, contain less saturated fat than animal-based proteins, which may benefit cardiovascular health. In addition, excessive consumption of meat can be harmful to health. The World Health Organization (WHO) has classified red meat as a possible carcinogen and processed meat as a carcinogen.

2. For the fibers

Vegetable proteins contain more fiber than animal proteins. Fiber contributes to satiation and can help regulate intestinal transit, lower cholesterol and better control blood sugar. Introducing plant-based protein into your diet is a good way to increase your fiber intake.

3. For the wallet

Plant proteins are generally less expensive than animal proteins. By cooking more often with these, you can make significant savings.

4. For the environment

They are also more sustainable than animal proteins, as their production requires fewer resources and generates fewer greenhouse gases. By consuming them more often, you reduce your carbon footprint.

5. To provide variety

The more varied a diet is, the lower the risk of nutritional deficiencies. This is true for all foods, including protein sources. By introducing vegetable proteins, you increase the variety of your diet and thus benefit from a wider range of nutrients and all their benefits.

Amount to take per meal to have enough protein

5 favorite proteins

1. PVT

The textured vegetable protein is a protein food made from cooked soy flour. Once rehydrated, it is similar to ground meat and can be used in a wide variety of recipes.

2. Edamame

Edamame are immature soybeans. They look like peas, but are higher in protein.

3. Tofu

Tofu is a vegetable protein made from soy. It is a quick source of protein to prepare since it can be eaten raw. In addition, thanks to its rather neutral flavor, tofu can be used in several recipes by varying the ways of flavoring it.

4. Tempeh

Tempeh is a vegetable protein originating from Indonesia. Like tofu, tempeh is made from soybeans, but these beans are fermented and contain more protein.

5. Legumes

The legume family includes several varieties of peas, broad beans, beans and lentils. They are economical, nutritious and very versatile: soups, dips, stews, salads, burger patties, etc. Legumes can be cooked in a thousand and one ways.

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