Which one is the best vegan protein? Discover an Asian who also has the power to reduce the risk of breast cancer. Is it really that bad? Let's see it!
What to look for in vegan protein?
Not all proteins are the same. Thus, some have more value biological what others. This is due to the presence of amino acids food. For example, both meat and lentils are excellent sources. However, the meat presents two amino acids together of which the lentils they only contain one.
That is why it is convenient to eat them with rice. This is how we combine the amino acid that each of these foods has separately. The result is an easy absorption of the protein. Now, if we take this into account... what can we say is the best vegan protein?
Tofu
That's how it is. This food of Asian origin stands out for containing eight grams of protein per hundred, one less than lentils. It is not much compared to the peanut, which has up to 26 grams. However, those of tofu are attractive because this delicacy has the eight essential amino acids. Thus, the vegan protein that this article is about is of great biological value.
Tofu also stands out for being a source of various micronutrients very precious Thus, it is an excellent source of iron and football. Nor should we forget minerals such as manganese, selenium y match who also have their presence. The presence of magnesium, copper, zinc y vitamin B1 are other reasons to consume it.
Also, tofu contains isoflavonoids. It is a phytoestrogen. That is, a substance of plant origin that behaves like this hormone. Thus, you can reduce the risk of having breast cancer since these are linked to estrogen receptor areas.
Among them the breasts. In addition, many women incorporate it into their diet during the menopause to reduce your symptoms. This is because the female body does not produce estrogen as easily during this time.
Where does tofu come from?
It is prepared by solidification of theadd soy with a firm texture similar to that of cheese. It is usually prepared in cubes and its color is creamy white. If we want to prepare it we need soybeans, water y coagulant. However, the most used is usually the calcium sulfate. its consistency ranges from smooth to medium. Other options are the magnesium chloride or calcium chloride, used for a firmer consistency.
It is a food used as an accompaniment to many dishes and as the main ingredient in others. It comes from China and its first known appearance dates back to 1182. However, over time it passed to its neighbors South Korea y Japan. Thus, his name passed from "tou-fu" in Chinese to its current version in Japanese. The two characters that make up its Chinese name say "bean" y "Curd" o "fermented".
It came to the West in the 60 years with the rise of healthy eating. Now, do you think it's the best? vegan protein Now that you know all these details? We urge you to try a dish with tofu to decide.
