Tag Archives: pescatarian

284-288 I. Lignicka, A. Graci (Balgalve) and A.M. Zīdere - Laizāne
Amino acid content in rice and lentil meal for vegan and pescatarian diet
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Amino acid content in rice and lentil meal for vegan and pescatarian diet

I. Lignicka*, A. Graci (Balgalve) and A.M. Zīdere - Laizāne

Felici LLC, Rigas gatve 8, LV-2164 Adazi, Adazu novads, Latvia
*Correspondence: ilva.lignicka@musli.lv

Abstract:

Combining different raw materials, it is possible to increase plant-based protein functionality. Traditionally lentils are combined with rice. As rice complements lentils in sulphur-containing amino acids this plant-based combination provides a complete profile of essential amino acids. The aim of this study was to compare amino acid content and scoring pattern in vegan and pescatarian quick preparation meals and analyse developed meal suitability for a vegan diet containing all needed amino acids. Results show that vegan and pescatarian quick preparation meals contain all essential amino acids at adequate amounts according to FAO`s recommendation, results showed no significant difference between samples (p > 0.05). These results show that combining rice and lentils it is possible to develop a meal suitable for a vegan diet that contains all needed amino acids.

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229-234 I. Lignicka, A. Graci (Balgalve) and A.M. Zīdere-Laizāne
Nutritious lentil and rice meal for sustainable vegan and pescatarian diet
Abstract |
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Nutritious lentil and rice meal for sustainable vegan and pescatarian diet

I. Lignicka*, A. Graci (Balgalve) and A.M. Zīdere-Laizāne

Felici LLC, Rigas gatve 8, LV-2164 Adazi, Adazu novads, Latvia
*Correspondence: ilva.lignicka@musli.lv

Abstract:

Urbanization has been accompanied by changes towards diets that have placed increased pressure on the environment and human health. Shifting diet from beef towards less-impactful proteins is the most important policy goal for dietary sustainability in 2050. Fish can also help to shift to lower emission diets, fish-eaters have nearly the same emissions profile as strict vegetarians. The aim of this study was to develop quick preparation lentil and rice meals that would be suitable for a sustainable vegan and pescatarian diet and to analyse and compare their nutritional values. Sample nutritional values were calculated according to raw material nutritional values. Results show that if most raw materials are plant-based there is no significant difference between vegan and pescatarian quick preparation meal sample nutritional values other than minerals and vitamins. Vegan quick preparation meal sample which contains green lentils has higher iron content comparing to pescatarian quick preparation meal which contains red lentils and freeze-dried salmon powder and has higher vitamin B1, B3 and B6 content.

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