Tips for choosing protein: Variety is key
Posted on 6/3/2013
We all need protein. Protein foods include both animal (meat, poultry, and eggs) and plant (beans, peas, soy products, nuts, and seeds) sources. Choose lean or low-fat cuts of meat like round or sirloin and ground beef that is at least 90% lean. Try grilling, broiling, roasting, or baking- they don’t add extra fat. Avoid breading meat or poultry, which adds calories. Make eggs part of your weekly choices. One egg a day, on average, doesn’t increase risk for heart disease. Only the egg yolk contains cholesterol and saturated fat, so have as many egg whites as you want.
For more tips on how to choose protein:
With protein foods, variety is key
For more tips and resources visit:
Nutrition Education Series
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