Thread: eggs.....
-
09-18-2005, 09:42 PM #41Originally Posted by alo5603
-
i drink my whites raw
-
09-18-2005, 10:19 PM #43AR Hall of Fame
- Join Date
- Dec 2002
- Posts
- 25,737
Very BAD idea.
Not only can you get VERY sick, you attain far MORE bio-availability when you COOK them.
Translation = you get more protein out of your egg whites and more absorption when you cook them.
~SC~
-
09-18-2005, 11:03 PM #44Originally Posted by xtinaunasty
I also noticed a question about egg white storage AFTER separation. I have personally separated and stored egg whites (in a Rubbermaid container w/ lid) for up to 3 days with no problem. This is a life-saver if you don't have the extra time to separate on a daily basis.
-
09-19-2005, 10:26 PM #45Originally Posted by Buff_Daddy
Here are some things with protein
PROTEIN IN THE DIET
EGG 6 grams per EACH
LEAN MEAT, FISH, POULTRY 25-30 grams per 3 1/2 OZ.
TOFU 20 grams per CUP- 8OZ.
TEMPEH 30 grams per CUP-8OZ.
MILK 8-9 grams per CUP-8OZ.
YOGURT 8-10 grams per CUP-8OZ.
CREAM CHEESE 2 grams per OZ.
CHEDDAR/JACK 7 grams per OZ.
PARMESAN 10 grams per OZ.
COTTAGE CHEESE 28 grams per CUP
NUTS AND SEEDS 2-3 grams per TABLESPOON
RICE, COOKED 5 grams per CUP
CORN MEAL, COOKED 2 grams per CUP
BULGAR, COOKED 8 grams per CUP
OATMEAL, COOKED 5 grams per CUP
WHEAT GERM, TOASTED 8 grams per 1/4 CUP
BREAD 2-11 grams per SLICE CHECK THE LABEL
ADZUKI BEANS, COOKED 17 grams per CUP
KIDNEY BEANS, COOKED 15 grams per CUP
POTATO, BAKED WITH SKIN, MEDIUM 5 grams
NUTRITIONAL YEAST, FLAKES 4 grams per heaping TABLESPOON.
MOST FRUITS 1 gram per FRUIT
VEGETABLES 1-3 grams per 1/2 CUP
Thread Information
Users Browsing this Thread
There are currently 1 users browsing this thread. (0 members and 1 guests)
Blast cycle thoughts
Today, 02:28 PM in ANABOLIC STEROIDS - QUESTIONS & ANSWERS