Germeni din gereale pentru cei mari si mici" Un ideal mic dejun pentru sportivi"

Detalii de la o mamica
Beneficii pentru sanatate:Aici

Reteta mediteraneana Salata cu germeni de quinoa Aici
Micul-dejun a la' Dr OZ Aici

Continut Energie 1434 kJ (343 kcal) Apa 12,7 g Proteine 13,8 g Grasimi 5,0 g Carbohidrati 58,5 g Fibre 6,6 g Minerale 3,3 g

Minerale K 805 mg P 330 mg Mg 275 mg Ca 80 mg Na 10 mg Fe 8 mg Zn 2,5 mg Vitamine Vitamina B1 170 µg Nicotinamida 450 µg

Quelle: Wikipedia/Quinoa

Despre Nicotinamida sau Vit B3:
  Vitamina B3 ajuta la scaderea valorilor colesterolului. Vitamina B3 este utila si pentru stabilizarea nivelului de zahar din sange. Vitamina B3 (niacina) sustine procesele genetice in celulele organismului si ajuta la procesarea grasimilor din corp. Alimente care mai contin vitamina B3 in cantitati insemnate sunt: ciuperci crimini, ton, somon, piept de pui sau curcan, sparanghel sau vanat.
Detalii Aici
 
Germeni de quinoa si amarant:
"Compared to the already very valuable non-germinated seeds cereal Quina and amaranth, seedlings and sprouts offer a whole range of other nutritional benefits . Quinoa and Amaranth gain additional nutritional value by germination.The germination process activates a large number of waste , conversion and construction processes ( metabolisms ), the value -enhancing constituents , to which various co-enzymes , amylolytic and proteolytic and other enzymes , also hormones are involved, considerable nutritional value of the seedling and shoot compared to seeds increase :The contents of vitamins ( especially the group of B vitamins (thiamine (B1) , riboflavin (B2) , niacin (B3) , tocopherol (vitamin E) and vitamin C in an organic form (!) Grows by the germination. , At a small portion of seedlings ( approximately 100 g fresh, equivalent to about 15 g dried) , for example, covers a third of the total daily requirement of vitamin B1.The dietary fiber content of the seedlings outperforms most fresh vegetables by far (about 2.5 to 5.0 g/100 g fresh seedlings , which corresponds according to DGE approximately one-sixth of the total daily demand in consumption of dried bacteria is the ratio even better) .The total protein content increases by about 20 % and the qualitative composition of the essential amino acids improved.Mineral and trace element contents ( especially calcium , potassium, phosphorus , magnesium, zinc and iron) take by activation and release processes to be strong and are more bioavailable .The total fat content increases on the one hand from relative, on the other hand , the content increases physiologically valuable , easy, and polyunsaturated fatty acids ( " cis- fatty acids " ) strongly. Simultaneously, the calorie content or the calorific value decreases. The fat- free dry weight (= dry weight minus fat weight ) of seedlings increases accordingly. This leaves the value -added , are metabolic processes in the seedling significantly .so-called anti-nutritional ingredients ( this, phytic acids , various phenolic compounds, condensed tannins , saponins , lectins, trypsin inhibitors ) are degraded rapidly and almost completely through the germination process . Thus increases the bioavailability of valuable ingredients of the seedling. At the same time the taste characteristics and digestibility of seedlings and sprouts and the resulting damage done to improve food .the bioavailability of the so-called secondary plant substances (this includes phenolic compounds , flavonoids , D- chiro- inositol , tannins , squalene, tocotrienols and ? - linolenic acid) , which have cell-and organ- protective properties , improved.Sprouts also have pass-by- value ingredient of chlorophyll , which , inter alia, an additional organic magnesium source."
sursa:ziegler-naturprodukte.de