I thought (happy to be corrected) that some are in quite small quantities, hence you have to eat a LOT of beans to get all of the one(s) least available there?
In many places the information about amino-acid content in vegetables is not presented in a useful form.
It should always be presented by specifying how much you have to eat daily to cover the body necessities.
For example 167 g of lentils per day ensures adequate quantities of all amino-acids, except methionine, while 500 g of wheat flour per day ensures adequate quantities of all amino-acids, except lysine.
Searching now quickly the Web, I see a claim that 4 cups per day of soybean should provide all amino-acids.
I have no idea how much a cup of soybean is, but I assume that it is more than 100 g, so 4 cups might mean more than 500 g, which is too much to eat daily for an average human, without gaining weight.
The only way to eat so much is to use a preparation method that separates proteins from starch.
Where I live, in Europe, using soybean as the main source of proteins for human consumption would be impractically expensive. If meat is avoided, here it is much cheaper and simpler to use a combination of lentils or peas with home-made wheat bread from which most of the starch is removed by washing the dough before baking, which results in a bread highly enriched in proteins.
LatteLazy|2 years ago
adrian_b|2 years ago
It should always be presented by specifying how much you have to eat daily to cover the body necessities.
For example 167 g of lentils per day ensures adequate quantities of all amino-acids, except methionine, while 500 g of wheat flour per day ensures adequate quantities of all amino-acids, except lysine.
Searching now quickly the Web, I see a claim that 4 cups per day of soybean should provide all amino-acids.
I have no idea how much a cup of soybean is, but I assume that it is more than 100 g, so 4 cups might mean more than 500 g, which is too much to eat daily for an average human, without gaining weight.
The only way to eat so much is to use a preparation method that separates proteins from starch.
Where I live, in Europe, using soybean as the main source of proteins for human consumption would be impractically expensive. If meat is avoided, here it is much cheaper and simpler to use a combination of lentils or peas with home-made wheat bread from which most of the starch is removed by washing the dough before baking, which results in a bread highly enriched in proteins.