Superfood is the description for natural, minimally processed foodstuffs, which are characterised by their above average content of antioxidants, vitamins, minerals, vegetable proteins and essential fatty acids.
Chia seeds are very rich in anti-oxidants, proteins, roughage, vitamins and minerals. They have the highest omega-3 occurrence of all (more than 18 grams per 100 grams). Chia seeds contain vitamin A and B, potassium, zinc, folic acid and vital amino acids.
Linseeds offer a complex vitamin and nutrient profile and have a positive effect on the body. Their high omega 3 fatty acid content supports cerebral performance, important antioxidants protect against dangerous pathogens and the roughage contained therein support digestion.
Poppy seeds make you fit: The black seeds might be small, but poppy is healthy. Poppy seeds shows a particularly favourable composition of fatty acids, and also garners bonus points with a high content of iron, calcium, potassium and magnesium.
Quinoa is one of the best vegetable protein sources. It contains all nine amino acids, vitamins, minerals and nutrients. The Inca grain, for example, offers more calcium and magnesium than wheat or rye as well as twice as much iron and 50 percent more vitamin E than wheat.
Pumpkin seeds are in many ways a superlative: They provide the most zinc out of any vegetable foodstuff (together with poppy seeds). Plus, 50 grams of pumpkin seeds already cover half of the magnesium requirements of an adult.
Millet is a wonderful alternative to cereal containing gluten. It has an alkaline effect in the body and helps to restore the acid-base balance. Millet offers additional valuable roughage, that has a digestive effect, an impressive starch content and a uniquely high nutrient density, that includes various B vitamins, minerals and essential fatty acids. Millet is valuable for hair, skin and nails.
In terms of nutrition, pulses, i.e. lentils, beans and peas are true superheroes! Even the United Nations has chosen 2016 to be the International Year of Pulses.
There are more than 100 different types of bean and all contain healthy properties. Beans are full of proteins, contain above-average quantities of roughage and ensure a long-lasting feeling of satiation. Beans have a nutrient density similar to meat and fish and are therefore considered a vegan alternative.
Beans stimulate digestion, improve the health of the intestinal tract and have other very positive effects on the body.
Lentils are available in their various colours, very rich in nutrients and are a valuable addition to any meal.
Lentils belong to the plants with the highest protein content. Also, 100 grams of lentils contain 15-25 grams of carbohydrates. Of this, around 8 grams are made up of digestive insoluble and soluble roughage. Lentils are a source of various B vitamins, which support the exploitation of various nutrients. The minerals in lentils include iron, phosphorus, copper, potassium and magnesium. Above all, the iron content is very impressive.
Chickpeas offer one thing above all else: protein, and more of it than many types of meat. Combined with their high calcium content, this makes the pulse particularly interesting to vegans. The roughage contained in chickpeas ensures a quick and long-lasting feeling of satiation and supports digestion. And the chickpea isn't stingy with minerals, either: Alongside iron it also contains zinc and magnesium, plus the vitamins A, B1, B2, B6, C and E.
