Proteine de pois NUTRALYSe Le meilleur du pois
Introducing proteins into our diet - a how-to
In the collective imagination, the word "protein" inevitably suggests "meat". Too often we forget that the plant world also offers quality proteins.
Dietary proteins are distinguished according to their origin: animal or plant. Nutritionists agree in recommending that our diet should consist of a 50-50 balance of animal and vegetable proteins. A varied intake of different food groups normally assures this 50-50 balance while fulfilling our daily protein requirements.
Animal proteins are found in beef, poultry, rabbit, delicatessen meats, fish, eggs, crustaceans, shellfish, milk, milk products and cheeses.
Vegetable proteins are found in legumes (lentils, dry beans, split peas, chickpeas), grains (rice, wheat), fruits, oleaginous plants, tubers, roots, mushrooms, algae and brewer’s yeast.
The nutritional value of proteins is in the first instance related to their amino acid composition and their digestibility.(1)
Other criteria must be taken into consideration when evaluating recipes and dietary practices: animal proteins contain fats, while plants are high in fiber. These combined nutrients naturally have an impact on dietary balance. (2),(3)
Additionally, with regard to health, people are seeking to limit the consumption of animal proteins and in particular saturated fatty acids contained in meat from livestock (which contains 30 to 40 % more than in the meat of wild animals) in order to prevent excess weight gain and thus obesity. (4)
(1) ((Ref. PDCAAS (Protein Digestibility Corrected Amino Acid score) is the official method recognized by the FAO/WHO).
(2) (Diet, Nutrition and the Prevention of Chronic Diseases. Report of a Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases. Geneva, 28 January-1 February 2002).
(3) (World Cancer Research Fund / American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global perspective. Washington DC: AICR, 2007).
(4) (Ref. Vegetable proteins for better dietary balance – C. LEFRANC & Al 2007).