Plant seeds, tubers, and root vegetables generally contain less protein compared to animal tissues. However, even with equal protein content in plants and meat, the amino acid composition of these proteins is different.
For example, legumes have a reduced content of methionine, while the proteins of grains and buckwheat have less lysine.
Both amino acids are essential, meaning the human body cannot synthesize them and obtains them solely from food.
If you consume 10 g of pure soy protein, it will contain as much methionine as 5 g of animal proteins; from this amount, only 5 g of your own proteins can be synthesized. There will not be enough methionine for more.
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