{"id":1088,"date":"2018-11-04T18:50:05","date_gmt":"2018-11-04T15:50:05","guid":{"rendered":"https:\/\/foodlifeculture.com\/?p=1088"},"modified":"2020-07-11T00:33:46","modified_gmt":"2020-07-10T21:33:46","slug":"a-comparison-about-amino-acids-between-animal-and-plant-origin","status":"publish","type":"post","link":"https:\/\/www.foodlifeculture.com\/en\/2018\/11\/04\/a-comparison-about-amino-acids-between-animal-and-plant-origin\/","title":{"rendered":"A Comparison about amino acids between animal and plant origin"},"content":{"rendered":"

In my previous article (People’s Nutrition History and Veganism), I touched on the people’s nutrition history very briefly and I entered the concept of vegan nutrition. Since the subject is very wide, I will try to explain the most curious questions as a vegan in a series of articles. While doing this, I will give the source of scientific research on the subject. Those who are curious can do deeper studies using these resources. At this stage, I think that there will be progress in the form of questions and answers.<\/p>\n

During plant based nutrition,\u00a0 how will we get the animal origin proteins are mandatory? Doesn’t this pose a danger to our health?<\/strong><\/p>\n

Perhaps this is one of the most common questions I encounter. Because what we have been taught is that we cannot survive without consuming proteins of animal origin. This was also one of the first questions I asked. The answer is simple: There is no way that vegan nutrition is left behind in terms of protein intake compared to foods of animal origin. The best way to do this would be to compare frequently consumed meat and vegetable products with amino acid (building blocks of proteins). If paid attention, it can be felt there is a serious compulsion made by external determinants within the problem that comes into consideration because there is no classification related with animal-based protein is necessity. What is imperative is the essential amino acids that our body cannot synthesize and we have to take from the another alteranatives. Below, you can see the essential amino acids published by the World Health Organization in 2007 and their amounts that should be taken daily. As can be seen from the table, there are differences between the recommended amounts in 1985 and the current ones.<\/p>\n

Table 1<\/strong>: Reference<\/strong>: Who Technical Report Series 935, Protein and Amino Acid Requirements in Human Nutriton, Page 150 http:\/\/whqlibdoc.who.int\/trs\/WHO_TRS_935_eng.pdf<\/a>, 4.10.2018, 2007<\/p>\n

\"\"<\/p>\n

In the table below, I tried to make comparisons between some vegetable products and animal ones.<\/p>\n

Table 2: Essential amino acid values in 100 grams of food<\/strong><\/p>\n

\"\"<\/p>\n

Amino acid value of histidine doesn\u2019t exist in this table. Because it was a bit challenging to reach the same parameters (amino acid value in 100 grams of nutrients) in the above products. If I find it, I will update “Table 2”.<\/p>\n

I chose products of vegetable and animal origin, especially as frequently consumed foods. Legumes are already an important part of plant-derived proteins.<\/p>\n

When Table 2<\/strong> is examined carefully, we can see that essential amino acid amounts of vegetable origin are at a better level than those in animal tissues. Clearly, with a balanced diet, we can easily meet the essential amino acids via plants<\/p>\n","protected":false},"excerpt":{"rendered":"

In my previous article (People’s Nutrition History and Veganism), I touched on the people’s nutrition history very briefly and I entered the concept of vegan nutrition. Since the subject is very wide, I will try to explain the most curious questions as a vegan in a series of articles. While doing this, I will give […]<\/p>\n","protected":false},"author":1,"featured_media":1596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"amp_status":""},"categories":[68,74,80],"tags":[],"_links":{"self":[{"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/posts\/1088"}],"collection":[{"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/comments?post=1088"}],"version-history":[{"count":4,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/posts\/1088\/revisions"}],"predecessor-version":[{"id":1639,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/posts\/1088\/revisions\/1639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/media\/1596"}],"wp:attachment":[{"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/media?parent=1088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/categories?post=1088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodlifeculture.com\/en\/wp-json\/wp\/v2\/tags?post=1088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}