There are different kinds of proteins build from different amino acids, 9 of 20 amino acids are essential, meaning our bodies can not produce them, so we need to eat them.
Meat contains all the amino acids we need in our bodies in the amount we need in our bodies. For vegetables that’s not necessarily the case.
Because of that vegetable protein needs to be very varied and balanced to be a complete diet, and just lettuce and apples is not enough.
In a first world country we can get these vegetable proteins varied and year round with little to no problem, which makes vegan diet a sustainable and morally superior diet.
In the developing world people are generally happy about being able to have a complete diet, moral questions take a backseat to survival and health, so carnivorous or piscivorous diets are far more common.
Meat contains all the amino acids we need in our bodies in the amount we need in our bodies.
If i remember right, the numbers were aroind 90% for eggs, 40% for steak and 12% for grain. As much can be used directly, the rest needs to be disassembled into amino acids and rebuilt.
edit: my bad, mine is about similiarity of proteins, yours about the components.
There are different kinds of proteins build from different amino acids, 9 of 20 amino acids are essential, meaning our bodies can not produce them, so we need to eat them. Meat contains all the amino acids we need in our bodies in the amount we need in our bodies. For vegetables that’s not necessarily the case.
Because of that vegetable protein needs to be very varied and balanced to be a complete diet, and just lettuce and apples is not enough.
In a first world country we can get these vegetable proteins varied and year round with little to no problem, which makes vegan diet a sustainable and morally superior diet.
In the developing world people are generally happy about being able to have a complete diet, moral questions take a backseat to survival and health, so carnivorous or piscivorous diets are far more common.
If i remember right, the numbers were aroind 90% for eggs, 40% for steak and 12% for grain. As much can be used directly, the rest needs to be disassembled into amino acids and rebuilt.
edit: my bad, mine is about similiarity of proteins, yours about the components.
Every protein is denatured and turned into amino acids by proteases in your stomach and from your pancreas.
The numbers you want to look at are PDCASS and/or DIAAS scores of each protein source.