Plant Based Protein Quality. Here are some great plant-based protein recipes to try at every meal. Strategies to improve these properties by increasing protein intake or preferentially improving protein quality ie their amino acid composition include selective breeding fortifying plant-based.
Historically meat and other animal-derived proteins have been viewed as an integral component of athletes diets leading some to question the adequacy of vegetarian or vegan diets for supporting athletic performance. While there are health and physical function benefits of diets higher in plant-based protein the nutritional quality of plant proteins may be inferior in some respects relative to animal proteins. Other key quality criteria of plant proteins are their biological value and digestibility.
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An increasing population demands to consume more meat Tilman and Clark 2014 but meeting this demand implicates strong environmental impacts so the global food system is considered among the goals for sustainable. Other key quality criteria of plant proteins are their biological value and digestibility. Sources of protein from plants also rarely contain a complete amino acid profile meaning that they contain all 20 necessary amino acids including the nine 10 for children that are essential. In this context as we have discussed before consuming a variety of plant proteins is key to ensuring the adequacy of overall amino acid intake and plant protein sources that are low in lysine such as cereals will not make the most important contribution to the protein.
