The proteins , depending especially on their origin, differ in animal proteins on the one hand, and in vegetable proteins on the other, although it is true that from a health point of view the latter tend to be more recommended presumably because they are healthier.
However, although animal proteins tend to be the Ugly Duckling of proteins, the truth is that contain a greater amount and diversity of essential amino acids (elementary units that make up the molecules called proteins).
These amino acids are divided into essential (phenylalanine, leucine, lysine, isoleucine, methionine, threonine, tryptophan and valine) and non-essential (aspartic acid, alanine, cysteine, cystine, glycine, glutamic, hydroxyproline, proline, serine and tyrosine).
The proteins they are mainly formed by chains of basic compounds that are called amino acids , existing a total of 22 different amino acids.
Therefore, the quality of proteins directly depend on their content in essential amino acids, which is measured by an index that is called biological value.
Nutritional benefits of animal proteins
Many nutritionists agree that proteins of animal origin are much more nutritious and complete that proteins of vegetable origin, which tend to be more incomplete and also have a lower biological value.
In this sense, proteins with a high biological value are found in eggs, followed by proteins from meat, fish and dairy products.
Animal protein quality table
Quality of animal proteins
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