Protein Contents of Prepared Foods

(before preparation mostly)


Introduction

Cooking (or heating in any other way) originates harmful oxysterols, trans-fatty acids and heterocyclic amines. To prevent diseases /disorders, you should eat less cooked foods. The problem is that this is very hard, since cooked foods always contain physical addictive beta-carbolines, so that your cravings will be increased whenever you eat some cooked foods.

So how to counteract this problem?
By especially decreasing the intake of cooked foods that contain the most of such 'cravings-stimulators': proteineous prepared foods.
The least craving-stimulating cooked foods are those that contain the least protein. Foods that contain more fat or sugars are more satisfying while less craving-stimulating.
So the be able to maintain a diet that consist of little cooked foods, you should carefully pick your 'munch-foods' (foods that are cooked / canned etc): Always choose those foods that conytain the least protein, and the most fat and / or sugars.
Protein contents of foods are listed below. Food-products have their protein contents listed on the label.

Protein Contents

Grains and Beans, and Tubers/Roots which you can use instead

   
The problem of wheat-products is that wheat gluten contain extremely powerful opioid peptides, which are physical addictive, increase appetite, cause constipation and can impair neurotransmitter metabolism. 
 


1%       Cassava

1%       Carrots 

1%       Swede (turnip)
1%       Parsnip
2%       Sweet potato
2%       Potato
2%       Yam
2%       Taro
2%       Kohlrabi
7%       Rice, polished
7%       Rice flour
7%       Rice, unpolished
7%       Rye flour (7 to 10%) 
7%       Pea (green pod and seed)
8%       Corn flour
9%       Rye, whole grain
9%       Buckwheat
9%       Maize, whole grain
10%       Barley, whole grain
10%       Wheat grits
10%       Wheat flour (10 to 12%)
10%       Millet, shucked corn
10%       Sorghum
10%       Pearl barley
12%       Wheat, whole grain
12%       Oats, whole grain
13%       Rolled oats
13%       Triticale
13%       Groats
13%       Flour of spelt grain
14%       Quinoa (pigweed)
14%       Oat meal
15%       Amaranth
15%       Wheat bran
20%       Poppy seed
20%       Chick pea
21%       Bean
21%       Lima bean (butter bean)
23%       Black gram (mungo bean)
23%       Pea 
24%       Cowpea, common
24%       Lentil
24%       Mung bean (Indian gram, golden gram)
27%       Wheat germ
33%       Winged bean (Goa bean)
39%       Rye germ
 
 
Bread, pasta etc.
 
6%       Rye bread
7%       Wheat toast bread
7%       Wheat whole meal bread
8%       biscuit
8%       Wheat (flour) bread
8%       Bread rolls
8%       Shredded wheat bread
9%       Rusk (cracker)
9%       Crisp bread
12%       Pasta made with eggs
 
 
 
 
Cheese, Eggs and Soy
 
 
Introduction
The problem of cheese is that it also contains too much 
calcium, and the more protein it contains, the more
The problem of soy is that it, besides protein and globulin 
originating HCA, also contains phyto-estrogens impairing 
sex-hormone metabolism. 
 
 
Protein contents
 
1%       Gormas Ballarini cheese
2%       Cream (>30% fat)
3%       Mascarpone Polenghi cheese
3%       Sour cream
6%       Cantadou cream cheese (33% fat)
7%       Philadelphia spread (>50% fat)
8%       Ricotta Polenghi cheese

8%       Flora Danica cheese (30% fat)

8%       Tofu
10%       Ricotta cheese
12%       Cottage cheese
13%       Chicken egg
13%       Layered cheese (10% fat i.d.m.)
14%       Fresh cheese (50% fat in dry matter)
14%       Quark, fresh cheese (from skimmilk)
17%       Feta cheese (45% fat i.d.m.)
19%       Gorgonzola
20%       Mozzarella cheese
21%       Blue cheese (50% fat i.d.m.)
24%       Romadur cheese (20% fat i.d.m.)
22%       Muenster cheese (45% fat i.d.m.)
22%       Roquefort cheese
23%       Cream brie
24%       Camembert cheese (30% fat i.d.m.)
25%       Cheddar cheese (50% fat i.d.m.)
26%       Gouda (45% fat i.d.m.)
26%       Limburger cheese (20% fat i.d.m.)
26%       Provolone cheese
26%       Edam cheese (30% fat i.d.m.)
29%       Emmental cheese (45% fat i.d.m.)
29%       Tilsit cheese (30% fat i.d.m.)
30%       Acid curd cheese (<10% fat i.d.m.)
30%       Gruyere cheese
34%       Soya bean
36%       Parmesan cheese
37%       Soya flour
 
 
 
Fish, Crustaceans and Molluscs
 
 
Protein contents
 
9%       Oyster
10%       Mussel
11%       Soft clam
13%       Edible snail (escargot)
15%       Eel
15%       Crayfish
15%       Krill
15%       Sheet
16%       Cuttlefish
16%       Scallop
16%       Catfish
16%       Lobster
17%       Crawfish
17%       Flounder
17%       Plaice
17%       Tusk
17%       Hake
17%       Sprat
17%       Turbot
17%       Smelt
17%       Bream
18%       Perch
18%       Pike
18%       Carp
18%       Herring
18%       Redfish (Ocean perch)
18%       Saithe (Coalfish)
18%       Cod
18%       Sole
18%       Sturgeon
18%       Tench
18%       Haddock
19%       Mackerel
19%       Brownshrimp
19%       Ling
19%       Sardine
19%       Swordfish
20%       Abalone
20%       Trout
20%       Salmon
20%       Horse mackerel
20%       Anchovy
20%       Halibut
20%       Mullet
21%       Skate (Ray)
22%       Tuna
 
 
 
 
Meat and poultry
 
 
Introduction
The problem of red meat is that it not only contains a 
lot of protein, but also creatine, which further increases
 
 
Protein contents
 
2%       Beef, subcutaneous adipose tissue
3%       Pork, subcutaneous adipose tissue
9%       Lard (streaky)
11%       Sheep’s-/pig’s-/ox brain
12%       Meatloaf
12%       Frankfurter /Vienna sausages
12%       Black pudding
13%       Sausages, canned
15%       Luncheon meat
15%       Pork, canned
16%       Liver sausage
16%       Goose
17%       Pig’s/ox/chicken heart
18%       Ham, smoke dried
18%       Duck
19%       Chicken (boiling fowl)
20%       Chicken (for roasting)
20%       Ox liver
20%       Cervelat, sausage
20%       Wild boar meat
20%       Turkey, adult
20%       Mutton, muscles only
21%       Lamb, muscles only
21%       Veal, muscles only
21%       Sheep’s liver
21%       Sausage Salami
21%       Venison
21%       Horse meat
22%       Beef, muscles only
22%       Pork, muscles only
22%       Hare
22%       Turkey, young
22%       Chicken breast
22%       Quail
23%       Ham, cooked
23%       Minced meat
24%       Pheasant
25%       Corned beef
39%       Binden meat
57%       Meat extract
84%       Gelatine
 
 
 
 
Vegetables
 
 
Introduction
Though vegetables averagely contain little protein, they 
generally do contain Nitrate, which decreases the 
 
 
Protein contents
 
1%       Rhubarb
1%       Parsnip
1%       Chicory
1%       Aubergine
1%       Chinese leaves
1%       Pumpkin
1%       Green peppers
1%       Lettuce
1%       Onion
1%       White cabbage
1%       Squash, winter
2%       Squash, summer
2%       Lamb’s lettuce
2%       Red cabbage
2%       Fennel leaves
2%       Endive
2%       Asparagus
2%       Beetroot
2%       Oyster mushroom
2%       Chanterelle
2%       Mangold
2%       Topinambour
2%       Artichoke
2%       French beans
2%       Leek
3%       Spinach
3%       Mushroom
3%       Savoy cabbage
3%       Bamboo shoots
3%       Cauliflower
3%       Horse-radish
3%       Sweetcorn
3%       Broccoli
3%       Mungbean sprouts
4%       Cress
4%       Kale
4%       Brussel sprouts
5%       Pea sprouts
5%       Lentil sprouts
6%       Soybean sprouts
6%       Garlic
 
 
 

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