Tofu wird aus Sojabohnen hergestellt. Und Sojabohnen gelten als eine ganze Proteinquelle, was bedeutet, dass sie dem K\u00f6rper die essentielle Aminos\u00e4ure liefern, die er braucht. Tofu hat nicht viel Geschmack, aber es kann leicht den Geschmack der anderen Zutaten absorbieren, mit denen es gekocht wird.<\/p>\n
Protein im Tofu<\/strong><\/p>\n Tofu enth\u00e4lt 10-19 Gramm Protein pro 100 Gramm.<\/p>\n Linsen sind ein unverzichtbarer Bestandteil der regul\u00e4ren indischen K\u00fcche. Es kann in verschiedenen Formen von Dals bis Suppen konsumiert werden. Alle Linsenarten haben eine ordentliche Menge an Protein, aber rote und gr\u00fcne Linsen enthalten viel Protein zusammen mit Ballaststoffen, Eisen und Kalium.<\/p>\n Protein in Linsen<\/strong><\/p>\n Etwa eine halbe Tasse gekochte Linsen enthalten 9 Gramm Eiwei\u00df.<\/p>\n Kichererbsen, in Hindi Kabuli chana genannt, sind ebenso reich an Proteinen. Diese k\u00f6nnen hei\u00df oder kalt und sehr vielseitig konsumiert werden, da sie in vielen Rezepten enthalten sein k\u00f6nnen. Sie k\u00f6nnen sie zu Salaten, Currys oder einfach im Ofen r\u00f6sten.<\/p>\n Eine weitere schmackhafte Art, Kichererbsen zu konsumieren, ist, hummus daraus zu machen, der mit Salaten oder Chips und Sandwich konsumiert werden kann.<\/p>\n Protein in Kichererbsen<\/strong><\/p>\n 10,7 Gramm Rotin pro 150 Gramm Kichererbsen<\/p>\n Die winzigen Erdnusssamen sind mit Eiwei\u00df und guten Fetten reich. Erdnussbutter ist auch reich an Protein mit 8 Gramm Protein pro Essl\u00f6ffel, was Erdnussbutter zu einer gesunden Snack-Option macht.<\/p>\n Protein in Erdn\u00fcssen<\/strong><\/p>\n Sie enthalten etwa 20,5 Gramm Protein pro 1\/2 Tasse.<\/p>\n Mandeln sind eine gesunde Quelle von Protein und Vitamin E. Mandeln sind ideal f\u00fcr die Haut- und Augengesundheit.<\/p>\n Protein in Mandeln<\/strong><\/p>\n 1\/2 Tasse Mandeln enthalten rund 16,5 Gramm Protein.<\/p>\n Quinoa ist ein Getreide, das eine Quelle von komplettem Protein ist. Gekochte Quinoa enth\u00e4lt etwa 8 Gramm Protein pro Tasse. Das Korn ist leicht erh\u00e4ltlich und sehr vielseitig. Sie k\u00f6nnen einen Quinoa-Salat machen, Quinoa zu Ihrem Reis hinzuf\u00fcgen oder ihn auf Ihr normales Gem\u00fcse streuen.<\/p>\n Protein in Quinoa<\/strong><\/p>\n 4,4 Gramm Eiwei\u00df pro 100 Gramm Quinoa<\/p>\n Diese winzigen gl\u00e4nzenden Samen sind kalorienarm und reich an Protein-, Ballaststoffen und Omega-3-Fetts\u00e4uren.<\/p>\n Sie k\u00f6nnen Chia-Samen zu Ihren Smoothies hinzuf\u00fcgen, streuen Sie sie auf Joghurt, Gem\u00fcse und Salate. Der beste Weg, um Chia-Samen zu konsumieren, ist, sie in Wasser einzuweichen oder sie zu mahlen, bevor sie zu irgendetwas hinzugef\u00fcgt werden.<\/p>\n Protein in Chia-Samen<\/strong><\/p>\n Chia-Samen enthalten 2 Gramm Protein pro Essl\u00f6ffel.<\/p>\n 100 Gramm griechischer Joghurt enthalten 10 Gramm Protein, was es wiederum zu einer anst\u00e4ndigen Proteinquelle macht. Sie k\u00f6nnen griechischen Joghurt zu Ihren Smoothies hinzuf\u00fcgen oder es allein haben. Es enth\u00e4lt auch gesunde Darmbakterien und Kalzium. W\u00e4hlen Sie einfachen Joghurt gegen\u00fcber aromatisierten Sorten, um den zugesetzten Zucker zu reduzieren.<\/p>\n Protein in Joghurt<\/strong><\/p>\n 100 Gramm griechischer Joghurt enth\u00e4lt 10 Gramm Protein<\/p>\n \n","protected":false},"excerpt":{"rendered":" 1. Beste vegetarische Proteinquellen Eines der h\u00e4ufigsten Anliegen von Vegetariern ist, dass sie keine festen Protein-Optionen haben. Da mageres Fleisch, […]<\/p>\n","protected":false},"author":2,"featured_media":14010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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Linsen<\/h3>\n
<\/figure>\n
4. Kichererbsen<\/h3>\n
<\/figure>\n
5. Erdn\u00fcsse<\/h3>\n
<\/figure>\n
6. Mandeln<\/h3>\n
<\/figure>\n
7. Quinoa<\/h3>\n
<\/figure>\n
8. Chia-Samen<\/h3>\n
<\/figure>\n
9. Griechischer Joghurt<\/h3>\n
<\/figure>\n