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.
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.