What You Need To Know About Children Who Are Vegetarians
More than of any other age groups, vegetarians consist of people between 16 and 24 .
19 percent of young girls are also vegetarian.
Have they made the right decision? Or said in other words, have they made the decision at the right time?
No, because at that period their body is developing rapidly. However, if young girls firmly decide not to eat meat and fatty products, criticizing them will not change their minds. Their decision should be supported and they will certainly need help in creating more diverse and nutritionally better menu.
Due to lack of knowledge (this is true for girls who are not adults in vegetarian families), young girls often begin to eat more sweets and different kinds of foods rich in calories and fat, which can lead to the accumulation of excess weight.
Many parents are concerned for the right reason when their child is becoming a vegetarian, due to a lack of vitamin B12, iron and vitamin D in the diet, but the greater concern should be aimed at girls who want to become vegetarians.
There is no problem with vegetarians who drink milk and eat dairy products. Newly-made vegetarians should seek the help of professionals who will help them to create a healthy, varied and nutritionally rich menu.
The best foods for vegetarians are: soybeans, lentils, beans, soy milk, tofu, soy flour, almonds, brazil nuts, peanuts, sunflower and sesame seeds, all of which are rich in zinc.
Alfalfa sprouts, spirulina, eggs, nuts, low-fat and low-fat milk are also good for the intake of vitamin B12, and they are all rich in the essential fatty acids.
In addition, wheat bran has an abundance of vitamins B, as well as mushrooms and green peas, green leafy vegetables, dried fruits (especially apricots), eggs, dark chocolate, cocoa, molasses, seeds are rich in iron, with lots of fruits and vegetables with an abundance of vitamin C.
Also, red and orange colored fruits and vegetables are rich in vitamin A, as well as red and orange bell peppers, carrots, apricots, sweet potato and olive, walnut and pumpkin seed oil in salads.
