Consumer.es ::: Salud y Alimentación - Felipe Isidro Donate
Consumer.es ::: Salud y Alimentación - Felipe Isidro Donate
Consumer.es ::: Salud y Alimentación - Felipe Isidro Donate
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¿Cuánta proteína nec<strong>es</strong>itas y donde pued<strong>es</strong> obtenerla?<br />
Qu<strong>es</strong>os cottage<br />
Variedad<strong>es</strong> de p<strong>es</strong>cados<br />
Camaron<strong>es</strong> hervidos<br />
Atún al natural<br />
Carne picada, magra<br />
Roast Beef, magro<br />
Salchicha de carne<br />
Pollo o Pavo cocido<br />
Salchicha de pavo<br />
Salchicha común<br />
Huevos cocidos<br />
Leche<br />
Yoghurt<br />
Vegetal<strong>es</strong><br />
Habas verd<strong>es</strong>, cocidas<br />
Habas negras, cocidas<br />
Choclo, cocido<br />
Lentejas, cocidas<br />
Guisant<strong>es</strong>, cocidos<br />
Papas, cocidas<br />
Espinaca, cocida<br />
Tofu<br />
Almendras, secas o tostadas<br />
Espagueti, cocido<br />
Pizza con qu<strong>es</strong>o<br />
Pizza con qu<strong>es</strong>o y pepperoni<br />
LECTURA ADICIONAL SUGERIDA<br />
3.5-4.9<br />
5.0-7.5<br />
5.93<br />
8.38<br />
7.0<br />
8.1-9.0<br />
3.2<br />
7.7-9.3<br />
4.05<br />
5.37<br />
2.9-3.5<br />
0.93-0.97<br />
1.2-1.6<br />
-<br />
0.4-0<br />
2.46<br />
0.80<br />
2.56<br />
1.5<br />
0.5-1.1<br />
0.84<br />
2.29<br />
5.7<br />
1.0-1.4<br />
Lemon, P. W. R. (1996). Is increased dietary protein nec<strong>es</strong>sary or beneficial for individuals with a physically<br />
active lif<strong>es</strong>tyle. Nutr. Rev. 54: S169-S175.<br />
Lemon, P. W. R. (1989). Nutrition for muscular development of young athlet<strong>es</strong>. In: C. V. Gisolfi and D. R.<br />
Lamb (eds.) Perspectiv<strong>es</strong> in Exercise Science and Sports Medicine, Vol.2, Youth, Exercise, and Sport,<br />
Indianapolis, IN: Benchamrk Pr<strong>es</strong>s, pp. 369-400.<br />
Lemon P., M.A. Tarnopolsky, J. D. MacDougall. And S. Atkinson (1992). Protein requirements and muscle<br />
mass/strength chang<strong>es</strong> in novice bodybuilders. J. Appl. Physiol. 73: 767-775.<br />
Paul, G. L. (1989). Dietary protein requirements of physically active individuals. Sports Med. 8: 154-176.<br />
Tarnopolsky, M.A. (1999). Protein metabolism in strength and endurance activiti<strong>es</strong>. In: D. R. Lamb and R.<br />
3.54<br />
5.94<br />
http://www.sobreentrenamiento.com/PubliCE/Contenido/Nutri/Proteinas_Obtencion.htm (3 de 4) [05/01/2003 12:43:31 p.m.]
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