The Myths and Realities of Plant-Based Protein

In an increasingly health and sustainability-conscious world, plant-based protein has taken center stage. In this article, we will debunk common beliefs about plant-based proteins, such as fava bean flour and pea protein isolate, and highlight their contribution to sustainable plain protein powder production.

Quality of Plant Proteins

Plant-based proteins, especially fava bean flour and pea protein powder, are often underestimated in terms of quality. However, it’s crucial to understand that these sources can provide all essential amino acids required for human health. Their contribution to sustainable vegetable protein production is invaluable.

The myth that plant proteins lack quality compared to animal proteins has been debunked. Here are some data and facts that prove otherwise:

• According to the World Health Organization (WHO), the quality of plant proteins is based on their amino acid profile, which can be complemented through dietary variety and supports sustainable plant-based protein production.
• A study published in the Journal of the American Dietetic Association reveals that plant proteins can be equally effective as animal proteins in meeting protein needs.
• Fava bean flour protein is particularly rich in lysine, an essential amino acid often overlooked in plant-based diets, as indicated by a study published in The Journal of Nutrition.

Amount of Protein in a Plant-Based Diet

The idea that a plant-based protein diet cannot provide sufficient protein is a myth. According to the United States Department of Agriculture (USDA), legumes, especially pea protein powder, are excellent protein sources and can easily meet daily recommended protein needs, also benefiting both health and the planet.

For adults, it is recommended to consume around 40-60 grams per day, as excessive consumption can leave toxic metabolic residues in the body (Clinica Universidad de Navarra).

Below is a table featuring some plant-based protein sources containing all essential amino acids and their protein content:

SOYA – 20g (per 100 g)	LENTILS – 26g (per 100 g)	BEANS – 10g (per 100 g)	CHICKPEAS – 21 g (per 100 g)
PEAS – 6g (per 100 g)	QUINOA – 5g (por 100 g)	RICE – 7g (per 100 g)	SPINACH – 6 g (per 100 g)
SEITAN – 18g (per 100 g)	ARTICHOKE – 3g (per 100 g)	TOFU – 14g (per 100 g)

It’s essential to understand that the required protein amount in a diet is attainable with plant-based proteins. The Academy of Nutrition and Dietetics states that a well-planned plant-based diet can meet all protein needs. Moreover, a study published in The Journal of Nutrition demonstrated that pea protein powder is a highly bioavailable and effective protein source, further supporting this data.

We hope this article has been helpful in better understanding the truth about plant-based proteins, debunking common beliefs about their quality and quantity. Alimentos Sanygran takes pride in being a part of this change by supporting the use of plant–based proteins in creating solutions that promote a balanced, sustainable, and healthy diet. Together, we are challenging myths and contributing to a more conscious and delicious future.