Vegetable protein
Although it was first claimed that vegetable protein is less important than animal protein, research has shown the contrary, vegetable proteins having some very important advantages: vegetable protein is more digestible when eating less fat. Also, vegetable protein contains little or no purine (uric acid).
This acid can easily lead to the acidification of the body and therefore may cause symptoms like listlessness, fatigue, loss of appetite or weakened immune systems and also plays a role in the development of gout.
The value of plant proteins

In the nutrition science, how valuable a nutrient is for the organism is measured by how well the protein from food is converted into body protein. Since animal proteins are more similar to the body proteins, the body converts from 80 to 100% of them, while only 60 to 70% of vegetable proteins are converted. This means that 100 g of vegetable protein can produce between 60 and 70 grams of endogenous protein.
However, this value does not take into account other good properties of vegetable protein:
Vegetable protein-rich foods are low in fat and therefore contain fewer calories.
Vegetable protein has no purine. Purine leads to acidification and has unpleasant consequences.
Vegetable protein from the body is recycled more easily, thus not burdening the organism and its digestion.
Plant foods with protein content
Protein is available in various plant foods with different interests and different usability.
- Yeast (fresh)
- Protein content: 17%
- Bioavailability: 69%
Soybeans
Protein content: 31%
Bioavailability: 72%
Pulses
Protein content: 24%
Bioavailability: 30%
Wheat flour
Protein content: 10%
Bioavailability: 35%
Potatoes
Protein: 2%
Bioavailability: 67%
Protein from soy products is especially good, but caution is required as soy can trigger allergies. Also, cow's milk allergy sufferers often have problems with high-quality sources of protein. Those who want to eat vegan food have a good substitute for animal protein in soybeans and soy products.
Animal protein

The human body requires the formation of 20 amino acids from endogenous protein. However, it can produce only half of them. The other amino acids are included in the diet. Animal protein is a major supplier of all the essential amino acids. The body splits this alien egg and places it together with the body's own protein.
In general, animal protein is considered superior to vegetable protein. The reason for this lies in the better utilization of the animal protein. Experiments on rats have showed that faster weight gains are achieved by the administration of animal protein than with a diet of pure vegetable proteins. However, this assumption is still controversial since the composition of proteins has to do with the existing amino acids, which are fully contained in vegetable protein as well as in animal protein.
Animal protein in the diet
Meat is a major supplier of animal protein. Thus, muscular meat from cattle contains about 21% protein, about 2% fat and 75 percent water. A high biological value is obtained by the composition of amino acids. Fish also contains many proteins. A diet with animal protein can also involve the consumption of eggs, milk and milk products. Fermented milk products such as yogurt, sour milk or kefir are easier to digest.
The daily intake of animal protein
The man needs a day about 200 to 400 grams of animal protein and proteins from plant foods and needs them equally. People who work hard physically have higher protein requirements, but the recommended dose of animal protein can be covered easier than plant proteins thanks to the higher bioavailability. However, a long-term over-supply of animal protein leads to various chronic conditions.
In principle, a higher intake of protein results in more liquid because of the protein utilization of uric acid. Whether too much animal protein leads to health problems is still unclear. What is certain, however, is that an excessive protein intake may result in many joint diseases, such as arthritis, rheumatism, gout and high blood pressure and atherosclerosis.