Do you have a food box?

If so, there is necessarily room for a portion of salad. Did you know that a well-prepared salad can deliver all the macronutrients needed for lunch? Proteins, for example, can be obtained from chicken, turkey, veal or pork if you are fanciers of the NFA. Well, we have described some of the most important components to make a salad with meat.

Why a salad with meat for lunch?

Meat is one of the best sources of proteins of high biological value. Since the meat is an animal muscle tissue, it is not complicated to imagine that the amino acid profiles of the proteins in the different meats are very similar to those in your own muscles.



Its fat content varies considerably depending on its origin and the type in which it is prepared. It is absorbed by most healthy people for three and a half to four hours. Nowadays, the market offers meat products that can be put into the salad without processing them. Many of these products, however, are packed with enhancers, flavors, preservatives, and extra fat. The question arises ...

What meat to choose and what is better to get past?

 

Below we have listed our personal health ranking versus time. The less it is, the less time you need to put in the salad but the content of the additive increases.

According to the form:

• pieces of cooked meat with spices, pieces of roasted meat in spices (personally selected and baked/boiled);
• smoked fillets;
• ham (smoked fillets and ham have the same amount of time to put on, but the latter have an idea less natural);

 

Best to avoid:

• fresh sausages, frankfurters, etc .;
• semi-dry and dry sausages and meats.

Depending on your origin and goals:

 

• Chicken or turkey meat is especially recommended if you are on a diet to lower subcutaneous fat. Abstracted from the taste, these are the most commonly used salad meats in the menus of all diets;
• You can add veal if you are not worried about its higher fat content compared to poultry meat. Its moderate fat content puts it in diets to maintain and increase weight;
• Pork is rich in fat. Even the fillet contains a higher percentage of them than the fillet of veal and veal. Most often, this is seen as a minus, subtracting it from weight loss diets. The same amount of fat is beneficial to people who eat low-carb diets or a balanced diet for weight gain.

 

What products can we combine with meat?

Carbohydrates

• Potatoes also contain about 18-20% carbohydrates but can boast a high glycemic index and satiate to a much lesser extent. If you decide to put them in salads, combine them with at least one of the foods below or cook and cut them without whitening them;
• Peas or sweet corn - with approximately 18-20% carbohydrates and a high percentage of water, these are the most preferred carbohydrate predominant foods in salads. They give a good feeling of satiety due to their large volume and have a moderate glycemic index.
• Rice - white or brown. Cold rice adds Eastern flavor to the salad, but requires a lot of preliminary preparation, as well as some cooking skills, so that it is not boiled in the cooking process;

• Oatmeal - according to taste. If you are looking for a crunchy effect, stop on the big ones. Combine well with peas, corn and dried vegetables (carrots, cabbage, salads, peppers). Do not try a combination with tomatoes or cucumbers. They put out water, which makes the kernels rinse out of the plate.

Grease fat

• Olives, Avocado - If you are looking for a scattered effect in greasing the salad, it is best to put olives or pieces of avocados inside. Meat bites will alternate with other strong, yet low-calorie flavors.
• Walnuts, almonds or hazelnuts - another good way to disperse fat, and add a crunchy element to the salad. If you choose oil-flavored kernels, experiment with quantities because of their high calorific value. A bad idea, for example, is the use of more than 3 tablespoons. oatmeal with more than 3 tablespoons walnuts in a salad. You risk giving it too dry taste.

• Seeds - the popularity of sunflower and pumpkin seeds for salads with lean meats is popular. Due to their high-fat content, besides attention in weight, attention should also be paid to the vegetable assortment. They are well combined with green and watery vegetables, as well as sprouts and snails.
• Salad oils - so-called cold-pressed natural oils. If you balanced the omega 3-6-9 fatty acid composition in your diet with a dietary supplement, choose the olive oil. Apart from being very fragrant, it contains little of the valuable fat so it would not disturb the balance. Otherwise, alternate cold-pressed sunflower oil with salad flax or fish oil as long as your taste perceives the latter in combination with meat.

Feeding fibers

• Cabbage, broccoli, and cauliflower are the three most delicious vegetables you can add to increase the percentage of fiber in the salad portion;
• Radishes are very rich in fiber, we recommend them in combination with chicken or turkey meat and green salad;
• Red beet is another forgotten vegetable. Combine it with pork or veal.

Spices for flavor and taste

• Pickling - chili peppers, ginger, pepper, onion, curry or garlic. Select not more than one to avoid the taste of the meat.
• Acidification - vinegar, lemon (bark or chunks), pickles, marinated mushrooms.