Farfuria sănătoasă, explicată de nutriționist. Cum combinăm legumele, proteinele și carbohidrații

A healthy plate should consist of half vegetables, a quarter protein, and a quarter carbohydrates, according to nutritionist Ana Fuga. This approach allows for balanced meals without strict rules. Vegetables provide essential nutrients and should dominate the plate, while proteins can include lean meats, fish, or legumes. Carbohydrates should come from whole grains or less processed options. Healthy fats, like olive oil and nuts, can be included in moderation. The principle applies to all meals, including breakfast, lunch, and dinner, emphasizing variety and balance rather than perfection. It encourages mindful eating without rigid restrictions.