Thursday, 22 September 2011

Digestability of foods

VEGETABLES potatoes
apple
asparagus
chinese cabbage
zucchini (without peel)
chervil
cucumber (without peel)
garlic
lucerne sprouts
pastinaak
pumpkin
purslane
red beet
turnip
green celery
spinach
tomato
small salad
fennel
white leek
carrots
sweet potato
onion
endive
eggplant
avocado
broccoli
cauliflower flower
mushrooms
zucchini peels
daikon
green leek
celery root
cabbage
swedish turnip
paprika
black radish
salsify
salad
brussels sprouts
quorn (without eggs!)
beets
chicory
PULSES peas
green soybeans (mung)
red lentils
pod-pease
green beans
soya sprouts
toor-dall (whole & soaked)
peas deep frozen
yellow soybeans
chickpea
lentils
soya parts
tofu
urad-beans
CEREALS millet
barley
oats
corn fresh
rice
wheat sprouts
quinoa
buckwheat / kasha
bulgur
couscous
pasta
rye
seitan
wheat
flakes

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