We distinguish between foods based on their origin (animal, plant, pure mineral or synthetic), by the processing they undergo (fresh, canned, frozen or cooked) or according to their nutritional characteristics. In France, a classification was established based on this criterion.
Meat, fish and eggs
All these foods have in common is a wealth of high biological value proteins, which provide the body with essential amino acids. These foods are said plastics because they allow the construction and maintenance of our body. Their energy is variable and depends on the amount of fat they contain. They also share another property, that of being fully utilized by the body: it is considered in effect they are absorbed at 95%. They are also rich in iron, iodine and phosphorus but poor in calcium .
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