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The product can act as a substitute for animal-based protein such as egg protein, dairy protein, meat. [3] It is gluten-free and is not a listed allergen. The protein acts as an emulsifier that combines water and fat contributing to the creation of a stable viscous mass. [4] It can be used as a raw material in, hot or cold applications. [4]
Chickpeas. Protein: 20 g per ½ cup. ... in sandwiches or as a meat substitute. Lentils. Protein: 9 g per 1/2 cup cooked lentils. More than just a variety of soup, lentils are part of a food group ...
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, [2] [3] cultivated for its edible seeds. Its different types are variously known as gram [ 4 ] [ 5 ] or Bengal gram ; [ 5 ] chhola , chhana , chana , or channa ; garbanzo [ 5 ] or garbanzo bean ; or Egyptian pea . [ 4 ]
Per one cup cooked chickpeas, you get 269 calories, 15 grams protein, 4 grams fat, 45 grams carbohydrates, 13 grams fiber, and a variety of vitamins and minerals. (See top plant-based food trends ...
Luckily, "it's pretty easy to get enough protein in our diet without eating meat," says Van Eck. Beans, chickpeas, and whole grains can help ensure you're getting an adequate amount of protein ...
Natural protein concentrates (often used in bodybuilding or as sports dietary supplements): Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
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Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. The PDCAAS rating was adopted by the US FDA and the Food and Agriculture Organization of the United Nations / World Health Organization (FAO/WHO) in 1993 ...