Healthy varieties of meat and dairy products which are rich in protein

When it comes to healthy eating, there is My Healthy Plate - a visual guide for balanced meals and serving sizes. It’s a visual way to quickly learn how to eat healthy meals.

My Healthy Plate teaches you to fill a quarter of your plate with protein and calcium-rich foods  

Half of your Healthy Plate is for veggies and fruits and a quarter for wholegrains. That leaves the last quarter. The remaining 25 per cent is for protein and calcium-rich foods.

Foods That Contain Protein

Let's start with protein content. Protein helps to build and repair tissues in the body. Chicken, fish, duck, turkey, pork, beef, mutton, eggs, bean products and nuts are all foods that are high in protein and should occupy the remaining quarter of your plate alongside calcium-rich foods.

While most meats contain protein, they are not created equal. Lean meats such as chicken and fish provide more protein per calorie than fatty meats like beef brisket and T-bone steak. Always opt for lean meats so you get your high-quality protein without clogging up your arteries.

Importance of Omega-3 Fatty Acids

At least twice a week, choose fish as your source of protein and healthy fats. Tuna, mackerel, sardines, salmon, tenggiri batang and ikan tenggiri papan are oily fish — the good kind of oily — as they contain omega-3 fatty acids, a "good fat" that supports overall heart health.

Omega-3 fatty acids have been associated with many health benefits including defending against depression and reducing the risk of heart disease.

Foods High in Calcium

Aside from protein, you should allot some space in the last quarter of your plate for calcium-rich foods. Dairy, tofu and other bean-based products do a good job of being rich in calcium and also excellent protein sources.

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Milk and yoghurt are high in calcium  

Tofu and soy product are good sources of protein 

Choose low-fat or non-fat dairy products to help maintain a healthy weight or if you are trying to achieve weight loss.

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