An ideal diet is one that offers a good balance between proteins, lipids, carbohydrates, minerals and vitamins. In general, this means that there should be a mixed diet of plant products (to provide calories) with animal products (to provide enough nitrogen via protein).

Many ethnic groups adopt this type of diet in the world through a diet that includes meat, fruit and vegetables. Other ethnic groups, who do not eat meat, could get their products of animal origin through the milk, eggs or cheese. A purely vegetarian diet is not impossible, but involves the consumption of large quantities of food and at frequent intervals.

Pregnant women and nursing mothers require power released, contains protein, calcium, iron and vitamins, in addition to normal supplies in fat and carbohydrates. During the last half of pregnancy, it is recommended to the mother to adopt a diet providing about 2500 calories per day and 3000 calories per day while breastfeeding her baby.

For infants, the best food is human milk, but if for some reason the mother can breastfeed her child, then the basis for infant feeding is usually cow’s milk (in countries where it is available) diluted with water and sugar and cream added. Infants also need iron and vitamin C to supplement a milk diet.

The growing children need a good amount of animal protein, they can look in the milk, meat and eggs. They also require a large amount of fat from milk and carbohydrates in the form of fruits and vegetables, sugar, honey and foods containing starch (like bread, potatoes, rice and other cereals). When vitamin A is limited, as during the winter when fruits and vegetables are rare, children need extra vitamins and especially vitamin C in their diet.

The nutrient content variables

According to the transformations undergone by the starch before being used, then according to the method of cooking, there are large variations in concentrations between the food and the original finished feed. Indeed, the majority of carbohydrates we eat (grains and their derivatives in particular) are more or less refined.

This means that we took away the envelope of cereal grain. That part of the plant is particularly rich in fiber and minerals. Thus, generally a more refined product, unless it is rich in fiber and minerals.

Subsequently the washing, soaking and cooking are also involved in the leak of vitamins and minerals from food. In addition, most of these products must be rehydrated before consumption, such as rice, pasta, dried vegetables.

This rehydration increases their volume (by water retention) and their weight by three to four and divided accordingly their nutrient content. But in the case of rice there are now innovative techniques that allow him to return much of these nutrients that will meet your plate.

When eating carbohydrates?

To give our body carbohydrates of quality, we take care to eat starchy foods, whatever their form at every meal. The carbohydrates that provide fuel are essential for the proper functioning of our body and our brain. It is also the source of energy more conducive to athletic performance.

Legumes are much richer in protein than grain or potatoes. By combining grains and legumes in the same meal, we obtain a protein intake better with one type of starch.