Fruit Contains All Required Protein




In Short :

Even consuming (the right-) fruits only, you will absorb all protein you need. Consuming a little fresh raw animal food every once and a while too, abundantly supplies you with protein. These foods combined also contain all other nutrients you need.

Consuming too much protein can cause depressions, sleeplessness (see site13) and vitamin D deficiency, and lack of vitamin B2, B6 and folic acid for these are required to process protein.

Consuming prepared proteinacous food causes many different diseases, like Parkinson's, dementia, cancer ,obesity etc. (see index and diet suggestions)

 

It's best to combine fruits with some (fresh raw-) foods containing high-quality protein. In relation to human requirements, protein quality of Brazil nuts in particular, and raw fish in general is best. Protein quality of beans, bread rolls, soy, pasta and dairy products is worst.








In Detail :


Amino Acids

The proteins you consume are composed of amino acids. But if these proteins lack 1 of the essential amino acids, you can't use them for construction purposes. So we don't need protein, but amino acids.

 

Like 10+ days mother's milk, fruit as an average contains only 1% protein. And just as babies obtain all required protein from human milk, adults can obtain all required protein from fruits.

Even consuming the right mixed fruits only, you will absorb almost twice as much of all the amino acids as you minimally need°. Simply because you need to consume lots of fruit to obtain sufficient calories.

 

Consuming the right fruits, you will absorb too little energy from it before you will absorb too little protein. Absorbing sufficient energy from fruits comes with absorbing sufficient protein.

 

 

 

° A lean 60kg woman for example, needs to consume 2 to 4 kg of fruit to obtain sufficient calories. (2000 to 3600 kcal)

A lean 80kg man for example, needs to consume 4 to 6 kg of fruit to obtain sufficient calories. (3600 to 5300 kcal)

Mixed fruit (equal portions of pineapple, banana, orange, mandarin, peach and avocado, and 100g of dried figs , 100g dried date + 35 g brazil nuts), contains (in mg) more of every amino acid (1) than we need ;

 

 

 

aminoacids° in mixed fruits

minimally required

 

recommended by the FAO/WHO*

2 kg

4 kg

6 kg

women 

60 kg

men 

80 kg

women

60 kg

men 

80 kg

isoleucine

1013

1726

2439

504

672

600

800

leucine

1717

2980

4243

552

736

840

1120

lysine

1623

2760

3897

390

520

720

960

methionine/cystine

478

713

948

288

384

780

1040

phenylalanine/tyrosine

941

1450

1959

198

264

840

1120

threonine

978

1735

2491

324

432

420

560

tryptophane

331

534

738

162

216

210

280

valine

1348

2491

3635

582

776

600

800

 

 

 

 

Fruits however, do not contain vitamin B12, vitamin D nor cholesterol. And besides fruit, everybody wants to eat some potato crisps or other munch-food, containing 'bad' protein. Therefore you also need a little animal food every once and a while, containing vitamin B12, -D, cholesterol and much more of all the essential amino acids too.

 

 

 

 

Fruit-protein Quality

Consuming natural foods (fruits and some raw animal food), you will always absorb more than sufficient protein. Therefore, the body cannot even store protein. Sugars and fats are more scarce (and more short-term essential), and can therefore be stored as glycogen, glycerol and fatty acids.

How could we ever believe we need much protein ?

 

 

 

                                  Protein quality of some fruits ;

                                        91%                Brazil nut

                                        46%                peach  

                                        46%                fig        

                                        32%                coconut

                                        31%                date

                                        30%                pineapple °

                                        29%                walnut

                                        26%                mandarin

                                        25%                hazelnut

                                        23%                avocado

                                        21%                pear °

                                        12%                watermelon °  

                                        11%                apple  

                                        10%                orange

                                          9%                banana           

                                          9%                strawberries   

                                          8%                tomato

                                        ____

                                        27%                average

 

 

 

° Amino acid content not available in Souci, S.W. et al, Food Composition and Nutrition Tabels, Medpharm Scientific Publishers Stuttgart, and therefore obtained from the USDA Nutrient Database at www.nal.usda.gov/fnic/cgi-bin/nut_search.pl  Using USDA amino acid tabels, Brazil nut-protein quality is 86%.





The Need For Protein

As infants grow older, they need less protein;

Pretransitional human milk (2nd to 3th day post partum) yet contains    2,6% protein.

Transitional human milk (6-10th day post partum) contains                    1,6% protein.

Mother's milk (mature milk from 10th day post partum) contains only    1,1% protein.

 

Consuming more protein in general, does not at all enhance growth, for processing more protein requires extra vitamins and energy. Logically, Neanderthals consuming much more animal food ,were less tall than earlier Homo erectus, who consumed less animal food and more fruits.

 

Consuming lots of fruits and 50 gram of fresh raw salmon or -egg yolk daily, even tall men abundantly absorb all the protein they need.

Protein recommendations are much higher than protein requirements because ‘we are supposed’ to eat unnatural and prepared foods, containing badly composed protein.



* FAO / WHO recommendations are too high, for 'safety' reasons ; most food is consumed after preparation, causing destruction of amino acids. Compared to minimal need for amino acids, FAO / WHO recommendations are about twice as high as necessary. This has been affirmed through other scientific investigations ; To meet the minimal amino acid requirements, for each kg bodyweight, 0,60 gram (6) ,respectively 0,51 gram or 0,34 gram (7) potato protein appeared to be sufficient to maintain nitrogen balance. These figures equal 57%, respectively 48% and 32% of FAO / WHO recommendations for methionine and cysteine, the most scarce amino acids in potato protein, considering raw potato protein. In fact protein requirements are even lower, because in these investigations people were not fed raw- but prepared potato protein. And due to the preparation process protein quality decreases. In fried potato slices for example, protein quality has even decreased 70%. Considering a moderate 10% decrease, these potato protein intakes would meet 29% to 51% of FAO / WHO recommendations.





Prepared Proteinacous Food

People think protein is healthy, and fats and sugars are not. But that is not true ;

Due to the preparation of food, protein easily becomes mutagenic, toxic to the brain and / or mind altering. Damaged protein causes obesity, diabetes and stress. Sugars and fats are primarily essential to the brain and the heart. (see 13/brainfood)

Protein from prepared food is also not that valuable (anymore), because much essential amino acids are chemically altered due to the influence of heat. Protein quality of prepared pork for example, is 9 to 11% lower than protein quality of raw pork. (8) Frying potato slices (crisps) even decreases protein quality 70%, destroying almost all methionine. (9)

 

To compensate the low quality of proteins from unnatural- ,and from prepared food, a high total protein intake is officially recommended. Instead, to become much healthier, and to be able to focus much better, you should drastically reduce prepared protein- and unnatural foods consumption.

To absorb ample protein; all you need is fruits and a little high quality protein regularly.





Protein Quality

Processing redundant protein requires extra vitamin B2, B6 and folic acid. That's why pregnant women that consume 'normal' (proteinous-) food can cause folic acid deficiency in their babies.

Also, by consuming more protein instead of little high-quality protein, the average protein quality decreases*.

Consuming the right fruits supplies you with all the protein you need. And if you think you need extra amino acids, you should consume high quality raw protein.

 

* Glutathione (also an antioxidant) is needed to absorb single amino acids (Meister cycle). And glutathion is partly (33%) composed of cysteine. The more single amino acids are absorbed, the more cysteine is required, whilst cysteine is (together with methionine) the most scarse amino acid in our food. The more protein is consumed, the worse average protein quality will be. An other reason to consume little ,but high quality protein.

 

 

 

 

Judging Protein

Commonly, protein value is determined in comparison with chicken-egg-white-amino acid-content.


Huh ?


Yes, ... they say chicken-egg white-protein is the best, and therefore every deviating protein is less valuable. This however, is a lie;

Compared to the need of the human body for amino acids ,egg white-protein is not at all perfect. And therefore you can never judge proteins by comparing them to egg white-protein. Like you can't say that a student having lots of A's ,but a C for chemistry and biology, has perfect results, and that deviating results are worse per se. Suppose an other student has lots of A’s ,but a B for English and math, did he do worse ? Of course not ! 

To judge the students ,their results have to be compared to perfection, and not to non-perfect results of another student. Of course a B should be judged as a better result than a C. To judge food-proteins, amino acid contents have to be compared to the amino acid requirements of the body, not to a non-perfect food protein.

 

Chicken-egg-white protein is not at all perfect ; according to different scientific investigations, the adult human body needs 45% more (5) to 7% less (3) methionine and cystine than phenylalanine and tyrosine, but chicken-egg white protein contains 38% less methionine and cystine than phenylalanine and tyrosine. (10)

 

 

 

Logically, nobody agrees about how much of every amino acid we need. Logically, because the need for amino acids is different for each person, and also changes every day. But there is a very clear pattern ; consuming different foods, averagely, the amino acids methionine and cystine always are most scarce (compared to the need of the body). see weakest link at this page.

 

'A chain is as strong as its weakest link'. The same goes for proteins ; its quality is determined by the availability of the scarcest amino acids.

 

 

 

 

Protein Quality of Different Proteinacous Foods (raw, if not mentioned otherwise)

What do those figures below mean° ?

For example ; 1 gram of Brazil nut-protein supplies you with as much useful amino acids as 3 grams of milk protein does.

 

 

 

                                        91%                 Brazil nuts        (for external info, click here)

                                        80%                 crayfish

                                        72%                 edible snail°°

                                        62%                 chicken egg white°°°

                                        56%                 horse meat°°

                                        52%                 sole (fish)

                                        49%                 ling (fish)

                                        47%                 brown shrimp

                                        47%                 halibut

                                        46%                 oriental sesame

                                        45%                 salmon

                                        45%                 Horse mackerel (Jack mackerel)

                                        45%                 rolled oats*

                                        45%                 herring**

                                        44%                 chicken egg yolk

                                        43%                 mullet (fish)

                                        44%                 lobster

                                        42%                 crawfish (Spiny lobster)

                                        43%                 cod (fish)

                                        43%                 cashew nut

                                        42%                 mackerel

                                        42%                 chicken breast / leg

                                        42%                 pork, muscles only

                                        41%                 oyster

                                        39%                 mussel

                                        39%                 soft clam

                                        39%                 fruits menu***

                                        39%                 wheat, whole grain

                                        39%                 wheat whole meal bread

                                        38%                 trout

                                        38%                 beef, muscles only

                                        38%                 mutton, muscles only

                                        38%                 tuna

                                        37%                 turkey, young

                                        37%                 cooked ham

                                        37%                 veal, muscles only

                                        37%                 barley

                                        37%                 millet

                                        37%                 rice, polished

                                        37%                 wheat (flour) bread (white bread)

                                        36%                 corned beef

                                        36%                 quark, fresh cheese

                                        35%                 sunflower seed

                                        35%                 Edam cheese

                                        35%                 maize, whole grain

                                        35%                 Cheddar cheese

                                        34%                 ewe's milk (sheep milk)

                                        34%                 rice, unpolished

                                        34%                 rye, whole grain

                                        32%                 crisp bread

                                        32%                 rye whole-meal bread

                                        32%                 cow's milk, raw / reduced fat

                                        32%                 pea

                                        31%                 almond, sweet

                                        31%                 Parmesan cheese

                                        31%                 Soya bean

                                        31%                 winged bean (Goa bean)

                                        30%                 Salami

                                        30%                 lamb, muscles only

                                        30%                 yogurt

                                        30%                 Brie cheese

                                        30%                 pasta made w. eggs (noodles, spaghetti etc)

                                        30%                 cow's milk, full fat / 3,5%

                                        28%                 Soya flour

                                        26%                 peanut

                                        25%                 Mung bean (Indian bean, green- / golden g.)

                                        25%                 chickpea

                                        24%                 Lima bean (butter bean)

                                        22%                 potato (only 2% protein)

                                        21%                 white beans

                                        21%                 macadamia nuts

                                        19%                 bread rolls

                                        18%                 lentil

                                        17%                 Cowpea, common

                                        13%                 shredded wheat bread

                                        13%                 Pigeon pea (Red gram)

                                        10%                 Hemp seeds

                                          8%                 Black gram (Mungo bean)

                                          8%                 gelatine

                                          7%                 potato crisps

 

 

 

°Protein quality of every food has been calculated by relating the sum of cystine and methionine to 2 / 18 part of total protein content. The result reflects share of methionine and cystine in the particular food-protein, in comparison to the average amino acid share (there generally are 18 amino acids in food proteins). The list also shows that methionine and cystine are relatively scarce amino acids. Consuming different foods, averagely methionine absorption is always larger than cystine absorption.

°°In fact protein quality of horsemeat and edible snail is higher than stated, but the amount of cystine (and tryptophan in edible snail) is unknown.  Consuming horsemeat does however decrease average availability of tryptophan for serotonin production ; consuming horsemeat can cause depressions / sleeplessness ; see site13.

°°°Raw chicken egg white contains avidine and ovomucoide, inhibiting digestion. Only consume raw egg yolk, containing most of all vitamins and minerals. (see site3)

*Rolled oats are the only cereals that can be digested raw relatively well (but you definitely don't need it !!!), buteven the rolled oats you find in the shops are not really raw, although they will tell you so. Raw rolled oats are hardly maintainable, and therefore always get some heat-treatment.

**Herring is always deep-frozen at sea, because raw herring can contain herring-worms.

***The fruits-menu is composed of 35 gram Brazil nuts, 300 gram orange, 300 gram banana, 200 gram avocado and 150 gram apricot (peach-amino acid cont.), for containing (together with some animal food) an ideal combination of vitamins and minerals.

 

 

 

 

Weakest Link

The strength of a chain is determined by its weakest link. The quality of food protein is determined by the scarcest amino acid in total daily protein consumption.

Some people think it is determined each meal, but that is not true ; in the digestive tract endogenous protein (± 80 gram daily !!) is mixed with consumed proteins, eliminating the possibility that commonly-not-so-scarce amino acids incidentally can be most scarce. Also does the liver hold small amounts of amino acids, and fluctuate blood-amino acid levels, again eliminating incidental scarcities. Therefore the scarcest amino acid is determined by total daily protein consumption.

 

To determine the scarcest amino acid in relation to the need for amino acids, we first need to know how much of every (semi-) essential amino acid we need.

 

 

The official FAO / WHO 1985 recommendations include 'safety margins'. In milligrams / kg lean bodyweight ;

 

 

adults

10-12yr old children

2 yr old children

suckling (3-4 mnth)

lysine

12

44-60

64

103

tryptophane

3,5

3,4-4,0

12,5

17

valine

10

25-33

38

93

phenylalanine

14

22-27

69

125

leucine

14

44-45

73

161

isoleucine

10

28-30

31

70

threonine

7

28-35

37

87

methionine

13

22-27

27

58

tyrosine

14

22-27

69

125

cystine

13

22-27

27

58

 

 

 

Amino acid requirements of, respectively ; adult men according to Rose in 1957 (3), of adult women according to Hegsted in 1963 (4), of 10- to 12 year old children according to Nakagawa in 1963 (11) and of suckling according to Snyderman in 1967 (2)

 

 

men

women

10-12 yr old children

suckling

lysine

9

10

59

96

tryptophane

3,2

3,1

3,7

19

valine

14

11

33

95

phenylalanine

14

13

27

125

leucine

11

13

49

153

isoleucine

10

10

28

111

threonine

6

7

34

66

methionine

14

13

27

50

tyrosine

14

13

27

90

cystine

14

13

27

50

                             

 

 

    Minimal amino acid requirements, according to Rose (5) (plus total daily average requirements ; between brackets)

 

 

adults

school- children

 

2-4yr old children

 

lysine

6,5

42,7

(425)

103

(1600)

tryptophane

2,7

6,7

(175)

22

(250)

valine

9,7

24

(630)

105

(900)

phenylalanine

3,3

21,3

(215)

90

(800)

leucine

9,2

40

(595)

150

(1500)

isoleucine

8,4

26,6

(545)

126

(1000)

threonine

5,4

26,6

(350)

87

(1000)

methionine

4,8

21,3

(315)

45

(800)

tyrosine

3,3

21,3

(215)

90

(800)

cystine

4,8

21,3

(315)

45

(800)

 

 

 

 

To determine the 'weakest link' we have to index amino acid requirements, to be able to compare these figures to indexed amino acid contents of foods.

 

 

lysine

tryptop.

valine

phenyl

tyrosine

leucine

isoleuc

threon.

meth/cyst

adults

FAO / WHO

92

27

77

108

108

108

77

54

100

Rose 1957

64

23

100

100

100

79

71

43

100

Rose

135

56

202

69

69

192

175

113

100

Hegsted

77

24

85

100

100

100

77

54

100

schoolchildren (10-12)

FAO / WHO

200

15

114

100

100

200

127

127

100

FAO / WHO

222

15

122

100

100

167

111

130

100

Nakagawa

219

14

122

100

100

181

104

126

100

Rose

200

31

113

100

100

188

125

125

100

younger children

Rose 2-4 jaar

229

49

233

200

200

333

280

193

100

FAO / WHO 2 jaar

178

29

160

216

216

278

121

150

100

FAO / WHO 3-4 mnd

237

46

141

256

256

270

115

137

100

Snyderman;suckling

192

38

190

250

180

306

222

132

100

 

 

What does this chart mean?

and the ones below?

Check out this page for an extended explanation.

 

Comparing the indexed amino acid requirements to the indexed amino acid contents of foods stated below, the general pattern is clear; methionine and cystine typically are most scarce in daily food.

 

 

For adults, methionine and cystine always are most scarce (100%). Even if only minimal amounts of amino acids are consumed, in 81% of foods methionine and cystine again are most scarce, in 19% tryptophan then is.

For schoolchildren, again methionine and cystine are most scarce in all foods except grains. In 47% of grains methionine and cystine are most scarce, but in 53% lysine is, depending on the applied amino acid requirements. However, nobody eats grains like bread and cornflakes only, again making methionine and cystine the scarcest amino acids in diets comprising lots of grains.

For younger children protein requirements match food-protein contents better, levelling relative availability ; in 57% methionine and cystine are most scarce. In 25% phenylalanine and tyrosine are, in 13% tryptophan is, and in 5% of foods isoleucine is most scarce, depending on the applied amino acid requirements. But, again, methionine and cystine are the scarcest amino acids.

 

 

 

All the scarcest amino acids possible, depending on applied amino acid requirements ; are printed in red when regarding adults, in yellow when regarding schoolchildren and underlined regarding younger children.

 

 

lysine

tryptop.

valine

phenyl

tyrosine

leucine

isoleuc

threon.

meth/cyst

raw cowsmilkk

475

83

407

305

305

610

373

271

100

cowsmilk, 3,5%

473

84

418

309

309

636

382

272

100

cream, 30% fat

434

80

386

289

265

631

369

262

100

Camembert

458

86

447

333

300

608

422

233

100

Edam cheese

460

78

365

280

258

515

287

219

100

Emmentaler cheese

498

90

442

335

335

623

360

238

100

butter

450

75

425

300

300

617

375

283

100

chickenegg

234

48

233

167

123

263

194

148

100

eggyolk

333

74

318

203

200

418

279

259

100

lamb

540

57

320

234

234

483

291

254

100

veal

466

68

298

232

200

430

293

257

100

beef

427

60

276

190

177

373

247

243

100

corned beef

422

46

251

180

168

380

246

220

100

ham

496

63

297

211

202

439

263

242

100

bacon

500

63

300

211

205

442

268

242

100

liversausage

472

69

376

274

186

507

293

264

100

salami

478

50

297

218

194

428

286

244

100

chicken

434

69

251

194

162

379

274

215

100

turkey, adult

435

40

238

193

70

368

253

203

100

herring

389

47

269

167

149

389

231

231

100

cod

482

56

256

198

167

396

233

228

100

saith

488

45

295

186

162

417

271

243

100

mackerel

398

62

278

193

147

414

251

223

100

tuna

491

67

316

233

216

482

269

262

100

trout

487

58

301

222

164

429

258

260

100

salmon

408

53

281

164

145

358

234

224

100

brownshrimp

412

43

202

180

133

402

204

173

100

mussel

363

56

284

191

191

353

219

214

100

buckwheat

305

89

347

216

116

347

258

247

100*

barley

140

90

305

230

130

675

275

210

100

rolled oats

208

79

338

325

238

471

254

221

100*

maïze

176

42

309

279

230

739

261

236

100

cornflakes

109

30

267

261

164

752

200

194

100

rice

207

64

350

279

186

471

243

200

100

wheat,whole grain

173

68

282

291

186

418

245

195

100*

bread rolls

211

78

544

489

333

844

533

356

100

ryebread

500

83

550

583

283

783

433

417

100*

rye whole meal

320

60

400

370

200

530

320

290

100*

white bread

154

62

300

323

162

454

292

192

100*

whole meal bread

143

71

257

257

157

379

229

171

100*

pasta

450

80

590

640

420

1010

530

420

100*

crackers

150

71

336

371

279

586

350

229

100*

sweet potato

244

104

407

293

263

311

252

252

100

potato

520

120

520

400

320

560

400

360

100

fried potato slices

1000

200

700

625

675

875

500

525

100*

white beans

763

94

673

571

396

922

608

469

100

peas

610

100

520

400

350

670

540

450

100*

canned peas

651

80

447

416

369

713

411

364

100

Llima beans

544

111

537

500

315

704

478

344

100

lentil

859

114

632

636

382

959

541

509

100

Mung bean

591

115

439

500

242

673

385

309

100

chick peas

1000

80

553

1160

467

1253

633

533

100

Black gram beans

1981

1276

1390

1495

836

1257

2067

771

100

soy beans

328

78

303

340

216

490

307

257

100

soy flour

441

83

340

321

250

497

328

278

100

peanuts, roasted

297

86

392

416

322

549

332

230

100

       

 

             

*    In these foods, the amount of methionine is lower than the amount of cystine, making methionine the single most scarce amino acid.

 

 

 

Of course there also are 'exceptional' foods; logically, in high protein quality foods (see below) a variety of amino acids can be scarcest (29% tryptophan, 28% phenylalanine / tyrosine, 23% methionine / cystine, 12% threonine and 8% lysine)

But consuming these foods in combination with other foods doesn't change the fact that methionine and cystine averagely are most scarce.

 

 

lysine

tryptop.

valine

phenyl

tyrosine

leucine

isoleuc

threon.

meth/cyst

Brazil nuts

61

25

114

85

67

156

82

58

100

lobster

517

31

208

174

148

429

205

221

100

oysters

351

39

254

205

161

400

263

234

100

horsemeat

123

9

85

56

50

126

82

71

100

escargot

83

?

109

41

95

87

40

22

100

 

   In horse meat the amount of tyrosine is unknown, but in average meat phenylalanine / tyrosine ratio is about 1,11 / 1.

       In edible snail the amount of tryptophan is unknown.

 

 

 

 

'Weakest Link' In Natural Foods

In natural raw foods, again methionine and cystine are most scarce.

 

lysine

tryptop.

valine

phenyl

tyrosine

leucine

isoleuc

threon.

meth/cyst

Brazil nuts

61

25

114

85

67

156

82

58

100

walnuts

187

72

328

281

272

485

285

230

100

hazelnuts

230

121

572

309

285

539

467

242

100

coconuts

213

55

312

255

170

440

284

184

100

avocado

632

90

702

453

280

804

453

486

100

peach

149

26

200

92

103

144

67

138

100

banana

1036

327

1036

618

382

1545

691

691

100

orange

709

127

600

364

236

582

364

364

100

mandarine

360

40

260

250

140

180

190

110

100

apple

750

100

600

450

250

800

500

400

100

dried figs

156

44

?

133

244

156

156

133

100

average

408

93

468

299

221

571

322

276

100

eggyolk

333

74

318

203

200

418

279

259

100

makerel

398

62

278

193

147

414

251

223

100

tuna

491

67

316

233

216

482

269

262

100

salmon

408

53

281

184

145

358

234

224

100

beef

497

62

284

228

191

419

269

247

100

lamb

540

57

320

234

234

483

291

254

100

chicken

434

60

251

194

162

379

274

215

100

turkey

437

41

239

194

71

368

254

204

100

 

 

Only if you consume no more than minimal amounts of amino acids, tryptophan can very incidentally be most scarce.

 

 

 

 

 

Protein Quality of Human Milk versus Formula Milk

(semi-) Essential Amino acid contents of human milk-, cow’s milk- and soy protein are related to the relative need for amino acids in suckling, below. Relative to the need for amino acids, in human milk phenylalanine appears to be the most scarce amino acid. In cow’s milk methionine and cystine are the limiting factor and in soy methionine solely is.

 

 

lysine

tryptop.

valine

phenyl

tyrosine

leucine

isoleuc

threon.

methion.

cystine

relative suckling 

requirements

103

17

93

125

125

161

70

87

58

58

human milk

76,1

19,5

71,7

47,8

49,6

115,0

68,1

55,8

21,2

21,2

cowsmilk

77,8

13,8

68,9

50,9

50,9

104,8

62,9

44,9

25,1

7,8

soy

56,3

13,3

52,2

58,4

37,1

84,2

52,8

44,2

17,2

17,5

 

 

Subsequently, the obtained figures are indexed to the most scarce amino acids, as stated in “relative amino acid requirements in suckling” above. Because redundant methionine is transformed into cystine, in cow’s milk the average of methionine and cystine is equal to 58. 

 

 

lysine

tryptop.

valine

phenyl

tyrosine

leucine

isoleuc

threon.

methion.

cystine

mensenmelk

199,0

51,0

187,5

125

129,7

300,7

178,1

145,9

55,4

55,4

koeienmelk

274,6

48,7

243,2

179,7

179,7

370,0

222,0

158,5

88,6

27,5

soja

189,8

44,8

175,9

196,8

125,0

283,8

177,9

149,0

58

59,0

 

 

  

 

Next, the total of “relative amino acid requirements in suckling”, which is 897, is related to the total of all amino acids in each food. The surplus of amino acids in the listed foods can not be utilized for construction purposes, because lacking the most scarce amino acid(s). Finally, the obtained rates (63%, 50% and 61% respectively) have to be adjusted for the (semi-)essential amino acids / total protein ratio. Human milk-protein quality appears to be 35% better ((35-26)/26). 

 

 

Total relative need for amino acids in suckling:

= 897

 

Total (semi-) essential amino acids

Total (semi-) essential amino acids / total protein

protein quality for suckling

human milk

1427

55%

35%

cow'smilk

1792,5

51%

26%

soy

1460

43%

26%

 

 

 

 

 

Amino Acid Contents

You can check amino acid contents in Souci, S.W. et al, Food Composition and Nutrition Tabels, Medpharm Scientific Publishers Stuttgart, or the USDA Nutrient Database.



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Sources
Abstracts of most sources can be found at the National Library of Medicine

(1) Souci, S.W. et al, Food Composition and Nutrition Tabels, 5th ed. Medpharm Scientific Publishers Stuttgart 1994 / 804, 823, 873-877, 889, 909, 910 and 949. (dried-date-cystine content is taken from www.nal.usda.gov/fnic/cgi-bin/nut_search.pl)
(2) Snyderman, S.E. et al, Protein requirement of the premature infant. 2. Influence of protein intake on free amino acid content of plasma and red blood cells. Am. J. Clin. Nutr. 1970 / 23 (7) / 890-895.
(3) Rose, W.C., The amino acid requirements of adult man. Nutr. Abstr. Rev. 1957 / 27 / 631.
(4) Hegsted, D.M. , Variation in requirements of nutrients-amino acids. Fed. Proc. 1963 / 22 / 1424.
(5) Rose et al in : Lang, K., Biochemie der Ernährung, 4e druk 1979, Dr.D.Steinkopf Verlag, Darmstadt.
(6) Rose, M.S. et al, The Biological Efficiency of Potato Nitrogen, J. Biol. Chem. 1917 / 30 / 201-4.
(7) Kon, S.K. et al, The Value of Whole Potato in Human Nutrition, Biochem. J. 1928 / 22 / 258-60.
(8) Souci, S.W. et al, Food Composition and Nutrition Tabels. Medpharm Scientific Publishers Stuttgart 1994 / 285-281 in comparison to 308, 311, 313 and 315.
(9) Souci, S.W. et al, Food Composition and Nutrition Tabels. Medpharm Scientific Publishers Stuttgart 1994 / 607 in comparison to 616.
(10) Souci, S.W. et al, Food Composition and Nutrition Tabels. Medpharm Scientific Publishers Stuttgart 1994. / 143-144.
(11) Nakagawa, I. et al, Amino acid requirements of children : minimal needs of tryptophan, arginine and histidine based on nitrogen balance method. J. Nutr. 1963 / 80 / 305.