How to increase the nutritional value of foods

The sprouts have a higher nutritional value than those from seed. To increase the nutritional value of foods, vegetarians have a very interesting series of tricks, as their diets may lack essential nutrients.

Seeds germinate, develop new basic food and other energy-rich soy (milk, cheese) or mix food to encourage the assimilation of nutrients are some of the tricks that vegetarians have to take into account a complete diet.

One of the chemical processes used to add value nutricial is fermentation of foods, which improves its digestibility and nutritional value, because the microorganisms responsible for this process (yeast, mold, bacteria) transform complex food compounds into more easily to assimilate. In addition, microbes synthesize vitamins.

In this way, a real bread made with yeast, it has the demineralizing effect of yeast bread made with industrial.

On the other hand, germination increases the essential amino acid content between 10% and 30%, and does the same with the assimilable iron content. Furthermore, there is the predigestion of carbohydrates and vitamins are synthesized.

You can also substitute commonly used foods for that diet more complete and healthy while enriching culinary: food refined by integrals; wine vinegar for cider vinegar, lemon juice, olive oil refined virgin salt sea salt and other seasonings from algae conventional sauces soy sauce or algae, brown sugar white sugar, fructose or honey, coffee in grain (malt …) Amasake cocoa (fermented sour rice …) or candy for dessert cereal and fresh or dried fruit, or jams.