sgtbrimcg36
New member
Over the last years there have been ever more vegan protein powders on the market. One important aspect is the biological value of these products, hence how good your body can absorb the protein for protein synthesis . Soy ranks highest of the plant protein sources with a score of 82, whereas wheat for example has a score of 56-59.
Most powders are multicomponent ones to increase the absorption rate and ensure a complete amino acid profile.
I'm still wondering which factor is more significant. The amount of EAAs per 100g of product, which determines the chemical score, or the overall protein content.
Let's take 3 different brands. Brand A is a soy isolate with 88g protein and 25g of EAAs / 100g product. B is multicomponent powder based on pea and hemp protein containing 67g of protein and 28g of EAAs. C is pea, pumpkin and sunflower protein with 70g of protein and 37g of EAAs.
The soy isolate from brand A has to most amount of protein, nearly 90g, but the least amount of EAAs, especially compared to Brand C. Which product is now better suited for protein synthesis and which factor has more weight to it? 20g more protein vs 12g more EAAs.
I'm aware this is kind of nitpicking but I'm just really curious when it comes to nutrition and how one can improve it.
Looking forward to your input.
Most powders are multicomponent ones to increase the absorption rate and ensure a complete amino acid profile.
I'm still wondering which factor is more significant. The amount of EAAs per 100g of product, which determines the chemical score, or the overall protein content.
Let's take 3 different brands. Brand A is a soy isolate with 88g protein and 25g of EAAs / 100g product. B is multicomponent powder based on pea and hemp protein containing 67g of protein and 28g of EAAs. C is pea, pumpkin and sunflower protein with 70g of protein and 37g of EAAs.
The soy isolate from brand A has to most amount of protein, nearly 90g, but the least amount of EAAs, especially compared to Brand C. Which product is now better suited for protein synthesis and which factor has more weight to it? 20g more protein vs 12g more EAAs.
I'm aware this is kind of nitpicking but I'm just really curious when it comes to nutrition and how one can improve it.
Looking forward to your input.