What are the nutritional characteristics of foods in the group of meats, eggs, fish, legumes, and nuts?
Proteins of high biological value
High-quality fats
Vitamins and minerals
Low calorie content
The consumption of meats should be limited due to their high content of saturated fats and cholesterol.
Eggs are an important source of high-quality proteins and fats, and their consumption is recommended for people who need to increase their protein intake.
Fish and seafood are rich in omega-3 fatty acids, which are important for brain function and cardiovascular health.
Legumes are a good source of complex carbohydrates, fiber, and minerals, but their protein quality is lower than that of animal products.