Vad skiljer sig mellan vegetarisk och vegansk kost?

What is the difference between a vegetarian and a vegan diet?

Vegetarian and vegan diets are both lifestyles that exclude the consumption of animal products, but there are some important differences between them:

Vegetarian diet: A vegetarian diet excludes meat from birds and animals, but still allows the consumption of other animal products such as milk, eggs and honey. There are different types of vegetarian diets, including lacto-vegetarian (which includes dairy products but no eggs), lacto-ovo-vegetarian (which includes both dairy products and eggs), and ovo-vegetarian (which includes eggs but no dairy products).

Vegan diet: A vegan diet excludes all forms of animal products, including meat from all animals, dairy products, eggs and honey. It focuses solely on consuming foods of plant origin, such as fruits, vegetables, grains, nuts, seeds and legumes.

Did you know that all our products are vegan...?

Legumes - an important source of nutrition in the vegetarian and vegan diet:

  • Protein-rich: Legumes are an excellent source of vegetable protein, which is important for muscle building and body functions. Our product Protein Power contains, among other things, pea protein, as a protein-rich source.
  • High in fiber: They are also rich in dietary fiber, which promotes digestion, provides a feeling of satiety and helps regulate blood sugar levels.
  • Low fat content: Most legumes are low in saturated fat and usually contain no cholesterol, which promotes heart health.
  • Carbohydrates with a low glycemic index: The carbohydrates in legumes are absorbed slowly in the body, which contributes to an even energy level and stable blood sugar levels.
  • Rich in nutrients: Legumes contain a variety of important nutrients such as iron, zinc, magnesium, potassium, folate and various B vitamins, which are important for maintaining good health and well-being.
  • Versatility: They can be used in many different ways in cooking, making them a versatile ingredient to create different flavors and dishes.
  • For example on Legumes: Brown beans, kidney beans, broad beans, soybeans, peas, chickpeas, yellow, green and red lentils.
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