Vegetable , leafy, protein

If the objective were to maximize energy production in producing food, all efforts would go toward grain and bean production where five times the energy is produced as is used, or to the extreme, do all the tasks manually in which 30 to 40 times the energy is produced as used. In the later case, all the able-bodied men, women, and children would be needed to produce the food now available. In that scenario we would also deny our diet of the variety of leafy vegetables, fruits and nuts for fiber and vitamins, and animal and fish products for a variety of proteins. 

Many studies have been reported on extractability and concentration of protein from leafy plants (13, 14). While it is more efficient to consume the leafy vegetable or fruit directly, considerable quantities of less available protein can be made available through extraction and concentration into LPC. As pointed out by Pirie (13) and Kohler Knuckles (14), an LPC processing plant could be oriented near packinghouses for leafy vegetables so that leaves, stems, and stalks trimmed from these vegetables before being sent to market, could subsequently be extracted for protein. Leaf protein processes are covered in more detail in another chapter. 

Table VI. Required Amino Acids in Some Tropical Leafy Vegetables and Grasses [g Amino Acids/100 g Protein Adapted from Nagy et al., (4)]...

A problem with vegan diets is whether they can provide snfficient protein and some micronntrients. Foods recommended are whole grains and grain prodncts e.g. wheat, millet, barley, rice, rye, oats, maize, wholemeal breads and pastas) pulses and products made from them (e.g. peas, beans, lentils, tofu) fresh vegetables (including green leafy vegetables and salads) fresh and dried fruits nuts seeds (e.g. sunflower, sesame and pumpkin). 

In foods vitamin B2 occurs free or combined both as FAD and FMN and complexed with proteins. Riboflavin is widely distributed in foodstnffs, but there are very few rich sources. Only yeast and liver contain more than 2mg/100g. Other good sources are milk, the white of eggs, fish roe, kidney, and leafy vegetables. Since riboflavin is continuously excreted in the urine, deficiency is qnite common when dietary intake is insufficient. The symptoms of deficiency are cracked and red lips, inflammation of the lining of the month and tongue, mouth ulcers, cracks at the comer of the mouth, and sore throat. Overdose of oral intake present low toxicity, probably explained by the limited capacity of the intestinal absorption mechanism [417]. 

Encourage the patient with folic acid deficiency to eat foods high in folic acid, including dried beans, meat proteins, and green leafy vegetables... 

Q4 Vitamin K is a fat-soluble vitamin which is composed of a number of related compounds known as quinones. Most of the protein clotting factors in blood are produced in the liver and depend on the presence of adequate vitamin K for their synthesis. Some of the necessary vitamin K is present in the diet (in green, leafy vegetables), but most is synthesized by bacteria in the intestine. Vitamin K is particularly important in maintaining blood levels of coagulation factors II, VII, IX and X. 

Iron An essential component of many proteins Anemia liver, kidney, green leafy vegetables, egg yolk, fruit, potatoes 14... 

Mushrooms are high in water content (90%) and low in calories (28 to 35 kcal per 100 g). They contain atrout 20% more protein than potatoes, but they furnish less than half as many calories. Furthermore, they are very low in calcium, vitamin A, and vitamin C moderately low in thiamin and riboflavin and a good source of phosphorus, potassium, and niacin. However, many of the nutrients that are lacking in mushrooms may be provided by green leafy vegetables and milk products, which go well with the fungi. 

Those proteins derived from plant sources. This consists of proteins from the seeds, nuts, fruits, vegetables, leaves, stalks, and roots. Common sources of plant proteins are the cereal grains and their products, and legumes, oil seeds, and green leafy vegetables. Plant proteins are less concentrated than animal proteins, and often lack some essential amino acids giving them a lower biological value. 

Use a variety of legumes and whole grains, with some seeds and/or nuts, in meals each day to achieve good protein complementation for example, beans with corn or rice, cereals with legumes and green, leafy vegetables, and... 

Food. In Bangladesh, Thailand, and Sri Lanka, the leaves are sold as a leafy vegetable, rich in digestible protein, carotene, and vitamin C. ... 

Vitamin C is used to metabolize carbohydrates, for tissue repair and capillary endothelium, and for synthesis of protein, lipids, and collagen. Vitamin C is also needed for absorption of iron and folic acid metabolism. Vitamin C is found in citrus fruits, tomatoes, leafy green vegetables, and potatoes. Excess serum levels of vitamin C are excreted without any negative effects. Vitamin C is commercially available as Ascorbicap, Cecon, Cevalin, and SoluCap C. 

---