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The Nutritional Value of Plant Protein

The Nutritional Value of Plant Protein


Protein is one of the three most important energy nutrients in the human body, commonly found in meat, milk, and eggs, but also present in plant-based foods such as soy, soy products, grains, and nuts. Researchers have used mathematical models to compare the relationship between protein intake and death risk and found that compared to those on a low-protein diet, those on a high-protein diet have a lower risk of overall mortality.


Plant protein food can prolong human lifespan

According to experimental evaluations, consuming large amounts of animal protein does not provide any benefits in reducing the risk of overall mortality, while consuming plant protein can decrease the risk of overall mortality by 8% and the risk of cardiovascular disease mortality by 12%. Consuming 3% more food containing plant protein daily can reduce the risk of overall mortality by 5%. In other words, for long-term health, it is beneficial to consume less meat, especially red meat, and eat more plant protein, such as tofu, to promote longevity.

The International Lipid Expert Panel has proposed the concept of a "protein source pyramid": plant protein is located at the top, mainly including soy, legumes, and nuts. Below that is fish, eggs and dairy products, poultry, unprocessed red meat, and processed red meat. Legumes can "stand" at the top of the pyramid due to their many advantages, such as arginine which is beneficial for blood vessel dilation; glycine which has anti-inflammatory effects and helps lower blood pressure; soy protein and isoflavones which have lipid-lowering effects.

The importance of plant protein to the human body

Under normal circumstances, the human body cannot store protein, and excess protein needs to be excreted through urine. Therefore, it is sufficient to consume an adequate amount of protein, as excessive consumption can increase the burden on the kidneys. Children during the growth and development stage, pregnant or lactating women, the elderly with weakened digestive capabilities, and people with poor immune function or weakness should pay particular attention to protein supplementation.

Experts emphasize that eating more beans and plant protein and less red meat is more beneficial. However, most plant-based foods do not contain complete proteins and usually lack one or more essential amino acids. Therefore, combining complementary proteins is the most beneficial approach. For example, combining rice with legumes or spreading peanut butter on whole wheat bread. In daily life, bean products can also be mixed with other grains to compensate for the insufficient amino acids and minerals in cereal foods and enhance the utilization value of mixed food proteins.

It should be noted that among bean foods, the protein content of plant protein varies. Kidney beans, peas, adzuki beans, and mung beans are legumes mainly containing a high amount of starch, making them excellent sources of high-protein staple foods. Soybeans include yellow soybeans, black soybeans, green soybeans, etc., which have much higher protein content than legumes. In addition to being boiled and eaten directly, they can also be processed into soy products, which are more easily absorbed and nutritious.

Aceprot Veg Series are special vegetable proteins specifically selected and developed for their remarkable functionality, such as jelling, emulsifying, and texturizing properties. Aceprot Veg Series show a unique functionality and synergy with transglutaminase, and when applied together they can produce gels and the emulsions become very firm and stable, appliable as meat analogs in several vegan food applications. When applied directly to processed food applications in powder form, they can significantly improve the texture, juiciness, and bouncy of the final products.

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