2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Plants give us the priceless for our health vegetable proteinswhich are harmless, tasty and extremely healthy. The protein content of different plants is different. As a percentage and in accordance with our needs for intake of vegetable proteins, I will briefly tell you which food contains what.
For humans, the bulk of protein needs come from cereals, 2% from legumes, 3% from potatoes. Cereals are grown in different parts of the world and, depending on the climate, are divided into wheat in temperate zones, rice and corn in subtropical and tropical regions. The protein content of these plants varies between 10 and 13%.
Of the legumes in the world are grown mainly soybeans and peanuts mainly because of the content of vegetable oils in them, but not to be underestimated and the high protein content. It is no coincidence that some sausages use soy protein. This type of bad trade practice is not harmful to health.
Soy proteins belong to the group of so-called. mycohpoteins. These are commercial products with a high protein content, but contain less than 2% amino acids. They are used for textured foods.
In order to assess the nutritional value of a food in relation to its protein content, it is necessary to know the amount of total protein and essential amino acids. Total protein is a source of nitrogen, which is necessary for humans to be able to naturally synthesize non-essential amino acids.
The low content of sulfur-containing amino acids normally limits the nutritional value of proteins. The amount of sulfur-containing amino acids cysteine and methionine and the amount of essential lysine and tryptophan are important.
For cereals, with the exception of maize, lysine is a limiting amino acid, and for maize these are lysine and tryptophan. Biological values are generally low. Only in rice they are high and are between 69 and 89%. Particular attention is paid to oats, which is also interesting.
In most legumes, the content of essential amino acids such as lysine and leucine together with arginine is essential, and the amount of methionine, cysteine and tryptophan is small.
All legumes and cereals contain significant amounts of glutamine and asparagine, and legumes are dominated by lysine. So in culinary practice, mixing wheat flour with beans can improve the nutritional value of bread.
But legumes, without exception, contain some harmful nutritional factors such as hemagglutinins, which can reduce the breakdown and absorption of proteins in the human body.
In this regard, the biggest benefits are again for soy and its products such as soy flour, concentrates and isolates. They are products with a high protein content - 50-70%. In addition, they contain many trace elements such as calcium, manganese, zinc, iron, phosphorus, copper, selenium, which, on the other hand, enrich the overall composition of the foods in which they are present. This is the reason why soy has established itself as a product, part of a healthy diet. The only problem is whether the soybeans are from genetically modified plants.
A varied diet in sufficient quantities has always been an important part of our lives. Now that we live in a world of contrasts, with a wide range of options on the one hand, but also products of dubious quality on the other, it is difficult to judge what is best for our health. It is good to correctly assess the benefits of one or another food.
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