oysters
Oysters are rich in zinc shellfish: a portion of six oysters, in fact, provides 5 times the recommended daily amount of this precious mineral. The round oysters are the most valuable because they have a more delicate and milder taste than the concave oysters. To preserve their beneficial properties, these molluscs must be fresh, alive and moving at the time of the opening of the shell.
Red meat
Red meat and entrails are an excellent source of minerals, especially iron and zinc. High iron deficiency can cause anemia, fatigue, poor appetite and irritability. And 'well, then, consume habitually and without excess red meat, preferring lean beef parts or horse.
eggs
Eggs are a food with high biological value and contain protein, minerals and fatty acids. The yolk especially is also a valuable source of phosphorus, iron, zinc, vitamin A, B1, D, E. This food also contains calcium, but high cholesterol and should be eaten in moderation, preferring cooking without fat or condiments additional.
Crab
The crab is a prized crustacean whose pulp is rich of water, proteins and minerals, including selenium, phosphorus, sodium, potassium and zinc. It must be consumed fresh, yet purchased alive and free of dark spots on the armor and goes boiled in water or fish broth just for a few minutes for the countless nutritional properties remain intact.
lentils
Lentils are rich in fiber vegetables, minerals and vitamins. They have high nutritional value and should be eaten cooked, to be more easily digested by the body. Rich in antioxidants and thiamine, improve storage processes and act positively as a barrier on the outside contaminants. Valuable source of vitamin PP, lentils balance the nervous system with antidepressant action and natural antipsychotic.
Cheeses
The cheeses have a high nutritional value and are rich in proteins, vitamins, fats and minerals. Rich in cholesterol, should be eaten in moderation while being valuable source of energy for the physical, easily digestible for the body and good food ally in the formation and maintenance of bones, teeth and blood vessels.
whole wheat
The soft wheat and durum wheat are two types of wheat used for the preparation of the bran and some types of bread. From a nutritional standpoint, this food is low in cholesterol and rich in proteins, lipids, vitamins and minerals, especially phosphorus, potassium, zinc and calcium. In whole wheat, also, they are the fibers that slow down the absorption of carbohydrates and sugars, thus reducing the process of lipid formation.
