Lentils are part of the legume family. Most of world's lentil production comes from India and Canada. Lentils can lower cholesterol, and protect against diabetes and colon cancer. They are known as “Poor Man's Meat”, since they are rich in nutrients and low in price.
Budget food is always a priority, especially in this day and age. The poor man's meal, in various forms and varieties, has been around since the great depression. It's a simple combination of ground beef, potatoes, onions, garlic, sweet corn, green peas, and some tomato sauce.
Legumes: The Poor Man's Protein.
Being rich in protein, it is called the “poor man's meat”. The nitrogen fixing bacteria in its roots can help restore the fertility of the soil thus it is great as rotational crop. Because it has a lot of uses, it is very marketable and demands high price so it can give the farmers a sustainable livelihood.
Legumes are considered as poor man's meat. They are generally good sources of slow release carbohydrates (viz. dietary fibre) and are rich in proteins (∼18–25%). Soya bean is unique in containing about 35–43% proteins.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.
Pagpag can be eaten immediately after it is found or can be cooked in variety of ways. The act of eating pagpag arose from the challenges of hunger that resulted from extreme poverty in the Philippines. Selling pagpag was a profitable business in areas where poor people live.
Mung bean (Vigna radiata) is a plant species of Fabaceae which is also known as green gram.
Examples of low quality protein sources include:
Peanut butter. Grain or cereal-based products such as bread.
Fish has often been called the poor man's source of animal protein Because it has a protein quality equal to that of meat, eggs, and milk, it has an important role to play in the diets of many populations.
If the animal is treated poorly or tortured while being slaughtered, the meat is haram. Forbidden food substances include alcohol, pork, carrion, the meat of carnivores and animals that died due to illness, injury, stunning, poisoning, or slaughtering not in the name of God.
Dried beans and lentils are good options for cheap protein sources, and a few (non free-range) eggs may be affordable. Vegetable choices are limited to the cheaper ones such as potatoes, pumpkin, carrots, cabbage, onions and canned tomatoes.
A daily cup of peas, lentils, garbanzo beans, or beans can keep your blood pressure in check and even lower it. Legumes and beans are big on fiber and can help ward off coronary heart disease, too.
Traditionally, the Chinese do not eat beef because the cow is considered a sacred animal and a holy incarnation of the Goddess of Mercy. Much like the Hindus, they believe that the cow is a gift from the gods, providing life nourishing milk, clothing from its hide and a partner to help toil and till the land.
Cats. There is a strong taboo against eating cats in many Western parts of the world, including most of the Americas and Europe. Cat meat is forbidden by Jewish and Islamic law as both religions forbid the eating of carnivores. Cat meat is eaten as part of the cuisines of China, Vietnam.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.
Vegan meat — also called faux, fake, mock, meat analogs, or plant proteins — are products that mimic certain qualities of animal-based meat like textures, flavor, or appearance, for example. They are made from a variety of ingredients such as soy, textured vegetable protein, or wheat gluten, to name a few.
Avocado is two per cent complete protein - only a little less than whole milk - and it also contains fibre, which aids healthy digestion. In terms of protein content, 15 avocados equal one chicken fillet.
A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat. Substitutes are often based on soybeans (such as tofu and tempeh), gluten, or peas.