Introduction
Protein complementation
Nu3 line
Soy
Protein of whey
Main functions of the Vitamins contained in the Nu3 products
Main functions of the Minerals contained in the Nu3 products
Why choosing Nu3 products?
 
Protein Complementation
 

The proportions of essential amino acids in food products may differ from those required by the body to synthesize the proteins. The proportion of each essential amino acid in the food products that contain proteins determines the quality of them. Those food proteins found in the essential amino acids required by the organism are considered to be high-quality or high-biological-value proteins. If there is a low quantity of one of the essential amino acids in the protein, this is a low-quality or low-biological-value protein. The scarcest amino acid is called “limiting amino acid”.

The limiting amino acid tends to vary according to the various proteins. This means that when two different foods are combined, the amino acids of one protein can compensate for those the other one lacks. This is called “protein complementation”. The act of combining vegetable proteins such as a cereal with a legume results in a high-quality protein that is as good as, and in some cases better than, an animal protein.

Grains and legumes are good examples of it. They contain all the amino acids we have already mentioned, even though cereals lack “lysine” and soy lacks an adequate proportion of “methionine”.



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