As the name implies, plant-based protein is usually made from soybeans (not vegetables).
In fact, this substance is extracted during the process of preparing soybean oil. During this process, after extracting the oil from the soybean, a paste rich in protein remains.
The dough comes out through a nozzle and comes in a variety of shapes, including a nugget, strip, or shell, and is dehydrated.
Vegetable tissue protein is generally made from soy, but it can also be made from the following:
- Cotton seeds
Before using soy protein, it should be soaked in warm water or broth. This ingredient can then be used as an alternative to minced meat in foods such as meatballs, burgers or chili.
Even if you do not follow a vegetarian diet, soy protein can be used to add texture and nutrients to foods.
Nutritional value of plant tissue proteins
Plant-rich tissue protein is low in calories and rich in nutrients including protein and fiber.
This food also has the following essential nutrients:
One quarter cup or 17 grams of dried soy protein has the following nutritional value:
- Calories: 56
- Protein: 9 grams
- carbohydrate: 6 grams
- Fiber: 3 grams
- Fat: 0.2 g
- Copper: 77% Daily Requirement (DV)
- Folate: 13% DV
- magnesium: 12% DV
- Thiamine: 10% DV
- Phosphorus: 9% DV
- Iron: 9% DV
- potassium: 9% DV
- Vitamin B6 (B6): 6% DV
Plant-rich tissue protein has a high copper content. This mineral plays an important role in iron metabolism and brain health.
It is also rich in folate as a water-soluble vitamin that the body needs to produce DNA.
In addition, a good dose of magnesium is provided at each meal. This mineral is effective in more than 300 enzymatic reactions of the body.