Vegetarian proteins are proteins intended for vegetarians and vegans who need to take protein from non-animal sources. They contain high quality protein in great amount to help build and regenerate muscle mass. These include egg proteins, soy proteins, rice proteins, pea proteins or hemp proteins.
Vegetarian proteins and their benefits
- have a high quality protein content
- provide the necessary amount of amino acids
- help to build and regenerate muscle mass
- suitable for vegetarians and vegans
- there are several types on the market
Types of vegetarian proteins
Hemp protein is rich in enzymes, vitamins and essential amino acids. It is easily digestible and contains only minimal amounts of fat. In addition to its high protein content, it also contributes to the promotion of immunity.
Egg proteins are slower to digest and therefore offer a longer protein intake. They have a high biological value and the advantage is that they contain essential amino acids that are needed for effective muscle mass building. They do not contain fat, cholesterol or carbohydrates, which is a huge advantage. For their slow but simple digestibility, they are also suitable for sleep.
Pea protein is made from small yellow peas and is considered a revolutionary vegan protein. It contains all the essential amino acids and has a high amino acid concentration of arginine, lysine and phenylanine. BCAA can be found in 15 to 20% of the total content. Compared to other animal proteins, however, it has a significantly lower biological value, but on the other hand it can be relatively well flavoured and simply dissolves in water. The advantage is that it is not loaded with fat or cholesterol.
Rice protein is considered one of the best vegetable protein sources. It is relatively easy to digest, and its biological value is quite high compared to other proteins of plant origin. It is obtained from brown rice, which is gradually ground into flour, mixed and the necessary protein is precipitated with the aid of enzymes and finally dried. The big advantage is that this process of protein separation destroys all sources of allergens.
Soy protein is a protein of plant origin that is very popular with vegans and vegetarians. The advantage is that it has a high biological value that can be compared, for example, with casein. It contains a complex amino acid spectrum that helps to build and regenerate muscle mass. It has a moderate rate of absorption and contains fewer branched-chain BCAA amino acids than whey protein. However, this replaces almost twice the amino acid content of L-glutamine and L-arginine. The only drawback is that it can cause allergies due to the high allergen content.hide description
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