How we know which plant protein is better than other plant proteins?
To. say something best there have to be some built-in markers on which it has to be judged,
so what we can have when we take into account plant proteins, or we have to address the
factors that can make the best
let's see
What most important factors we have to look around?
Some markers or very important key factors, which we have to follow and these are given below
-Is it has complete protein
This is a very important marker, where we have to cheque where it has all very important
9-amino acids, and that too in very correct required ratios
-If it is an in-complete protein
Well most of the plant proteins come in this categories, but nothing to worry about
as long as you know that what makes it incomplete, means what amino acid is much
less there, missing there or what amino acid is more there, once you know than a
protein combination can be worked out to solve this important problem
-Is protein can cause some allergy
This is a very important point to worry about, today a lot of problems are because of
protein allergy, for a lot of people gluten which is only one type of protein, does not
works very well, they have to take alternative for wheat, barley, rye
A very similar allergy although very rare is reported with, corn, and oats so before
taking them to make very sure if you are allergic to them or not
-Is proteins are mixed with phytic acid
An in lot number of plant sources of proteins, proteins occur along with phytic acid
although phytic acid works as antioxidants, but for some people, it blocks the absorption
of micronutrients in the gut, particularly, zinc, copper, magnesium, and in long run, it can
lead to some complexity, as deficiencies from micronutrients
-taste and adaptability issues
Taste is something, which makes a very powerful impact in selecting plant proteins
some times in spite of everything ok, taste mainly Matelic or grassy taste acts as a
firewall
Similarly, adaptability issue can arrive from a cooking point of view, some plant
proteins are easy in cooking than others, some very classic examples are soy
and quinoa
-affordability and availability
To say today most of the plant proteins are in short supply, it makes their prices also
high and some times question about their qualities, its pure problem of supply and
demand nothing much can be done, some areas this can be a major problem and it
creates a limited choice, what we need or want
So, these above factors are very powerful factors that should be considered before
saying something best, what we have seen only rice and wheat and their derived
products are somewhat easy for everyone all other plant proteins are more or less
luxuries, however, our job is to provide facts about all very important plant proteins
so that's why incoming post we will take one by one plant protein and try to provide
its positive and negative impacts from this blog, plant sources of protein
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