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  • Why Do We Need Plant Protein?
    Mar 07, 2019

    Everyone knows about plant protein, it's an important source of dietary protein for humans. Cereals generally contain 6%-10% protein, Potato contains 2%-3% protein. Some nuts such as peanuts, walnuts, almonds and lotus seeds contain higher protein (15%-30%). Legumes such as some dried beans have a protein content of up to about 40%. In particular, soybeans are more prominent in beans. It is not only a high protein content, but also a high quality, it is a good source of human food protein. Plant protein is the main source of protein in the diet of vegetarians, and can be used to make meat products similar to the corresponding animal foods, such as shape, taste and taste. Vegetarians who eat incomplete protein will develop nutritional deficiencies and must also eat soy protein.
        Protein of plant foods. Such as cereals, beans, nuts and other food proteins and leaf proteins, single-cell proteins, etc.; nutritionally, plant proteins are roughly divided into two categories: one is complete protein; the second is incomplete protein, most plant proteins belong to the second category.
        Soy protein meat is made from high-quality soybeans. The soy protein powder is made into a thin fleshy vegetable protein of different sizes and shapes through heating, extrusion, noise-spraying and other processes, it's the reason why it is called "protein meat". Because the protein content is much higher than the average animal meat, and the food texture, structure, color and toughness are similar to animal meat. It is acknowledged that the protein content is 2-3 times that of pig and beef lean meat protein. It is non-toxic and harmless by the identification of the health department. It is a green, safe and health food. Because of its low fat, it is an ideal food for people with high blood pressure, coronary heart disease and diabetes. It is suitable for cold, burning and frying. It tastes delicious, and long-term intake can enhance physical fitness and benefit the health.

     

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