Lentils vs Beef
"Some plant proteins are less digestible (less bioavailable) than animal proteins. Protein from corn and beans are the least digestible, at about 70%, compared to meat, which is about 94% digestible."
"The amount of protein in most foods is usually determined by multiplying its Kjeldahl nitrogen content by a factor of 6.25. The reliability of this method in quantitating plant proteins was investigated. Ten lesser known plant leaf samples of nutritional significance among certain populations in Nigeria were used for this study. Protein contents of the plant samples were determined via the kjeldahl method using the conventional nitrogen to protein (N:P) conversion factor 6.25 (i.e. total nitrogen × 6.25) and by summation of amino acid residues (considered more accurate and taken here as the actual protein content). From data of total amino acid and total nitrogen, specific N:P conversion factors were calculated for each sample. The N:P factors ranged from 3.24 to 5.39, with an overall average of 4.64. Protein contents were also calculated using this new factor. Comparison of the calculated protein contents showed that the traditional conversion factor of 6.25 overestimated the actual protein content of the samples. The degree of overestimation ranged from 16%-93%. Protein contents calculated with our adjusted factor (4.64) gave results that are in good agreement with the actual protein content. Our results indicate that calculation of protein content by N × 6.25 is highly unsuitable for plant samples."
According to Malaena Medford, besides the above overestimation of protein in plants:
"And the fact that plant proteins are bound to protease inhibitors--which block protein digestion of plant proteins--it means that not only is detecting protein content wrong, but actual digestion and absorption is so far below what one needs that it can make people ill."
"The amount of protein in most foods is usually determined by multiplying its Kjeldahl nitrogen content by a factor of 6.25. The reliability of this method in quantitating plant proteins was investigated. Ten lesser known plant leaf samples of nutritional significance among certain populations in Nigeria were used for this study. Protein contents of the plant samples were determined via the kjeldahl method using the conventional nitrogen to protein (N:P) conversion factor 6.25 (i.e. total nitrogen × 6.25) and by summation of amino acid residues (considered more accurate and taken here as the actual protein content). From data of total amino acid and total nitrogen, specific N:P conversion factors were calculated for each sample. The N:P factors ranged from 3.24 to 5.39, with an overall average of 4.64. Protein contents were also calculated using this new factor. Comparison of the calculated protein contents showed that the traditional conversion factor of 6.25 overestimated the actual protein content of the samples. The degree of overestimation ranged from 16%-93%. Protein contents calculated with our adjusted factor (4.64) gave results that are in good agreement with the actual protein content. Our results indicate that calculation of protein content by N × 6.25 is highly unsuitable for plant samples."
According to Malaena Medford, besides the above overestimation of protein in plants:
"And the fact that plant proteins are bound to protease inhibitors--which block protein digestion of plant proteins--it means that not only is detecting protein content wrong, but actual digestion and absorption is so far below what one needs that it can make people ill."
Amino Acid Content in mg for the above quantities of Lentils and Beef
The meme appears to portray the low fat content of the lentils as being healthy compared to that of the meat. Fat is an essential nutrient and modern research shows that it is not to be feared.
On the other hand it shows higher levels, (in the lentils), of carbohydrate which is something that is not an essential nutrient and is, in fact, contributing to our modern disease (along with fibre).
There is also the issue of mineral availability. Phytic acid is in all plants and cannot be destroyed by cooking. It prevents us from getting much of the minerals that are contained within the plants.
Folate? Well the insoluble matrix of some plant foods impedes bio-availability. Liver is a much better source of folate.
Vitamin C is unnecessary if you are eating a largely meat based diet. It helps prevent scurvy by allowing the amino acids lysine and proline to be hydroxylated and make collagen. However, lysine and proline are already in the hydroxylated form in meat.
This page shows a variety of data on plant vs animal sources of micronutrients.
On the other hand it shows higher levels, (in the lentils), of carbohydrate which is something that is not an essential nutrient and is, in fact, contributing to our modern disease (along with fibre).
There is also the issue of mineral availability. Phytic acid is in all plants and cannot be destroyed by cooking. It prevents us from getting much of the minerals that are contained within the plants.
- "Phytic acid is best at binding to “positively charged, multivalent cations”, which means that it prefers minerals with more than one positive charge, such as iron (Fe+2), calcium (Ca+2), Zinc (Zn+2), Magnesium (Mg+2) and Copper (Cu+2), which are all essential minerals that we must obtain from our diet. [It is not good at binding minerals like sodium (Na+1) or potassium (K+1), which have only one positive charge.]"
- "Phytic acid can also bind to food proteins and to our digestive enzymes, interfering with protein absorption."
Folate? Well the insoluble matrix of some plant foods impedes bio-availability. Liver is a much better source of folate.
Vitamin C is unnecessary if you are eating a largely meat based diet. It helps prevent scurvy by allowing the amino acids lysine and proline to be hydroxylated and make collagen. However, lysine and proline are already in the hydroxylated form in meat.
This page shows a variety of data on plant vs animal sources of micronutrients.
