1, soybean
Soybean is rich in nutrition and content. The content of protein is twice that of pork and 2.5 times that of eggs. The content of protein is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, in which the proportion of amino acids is close to the needs of human body and easy to digest and absorb.
2. Wheat
Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid and vitamin A, etc. Due to different varieties and environmental conditions, the nutritional components vary greatly. Judging from the protein content, the wheat grains grown in continental arid climate areas are hard and transparent, and the protein content is high, reaching 14% ~ 20%.
Step 3: peanuts
Peanut contains 25% ~ 35% protein, mainly water-soluble protein and salt-soluble protein. Water-soluble protein, also called whey protein, accounts for about 10% of peanut protein, and salt-soluble protein accounts for 90% of peanut protein. Salt-soluble proteins mainly include peanut globulin and arachidonic globulin. There is little difference in nutrition between peanut protein and animal protein, and there is no cholesterol. The biological value of peanut protein is 58, and the protein titer is 1.7, which is second only to soybean protein in plant protein.
4. Walnut
Walnut is rich in nutritional value, and has the reputation of "Long live the son", "longevity fruit" and "treasure of health preservation". 86% of the fat in walnuts is unsaturated fatty acid. Walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B 1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50g walnut contains 3.6% water, 7.2g protein, 3 1g fat and 9.2g carbohydrate.
5, almonds
In almond protein, digestible low molecular weight albumin accounts for more than 80% of the total protein, and less than 20% of macroglobulin is difficult to digest, and its amino acid composition ratio is close to the international reference model, so almond protein is a plant protein with high edible value. Almond protein has good functional characteristics, such as gelation, viscosity, foaming, stability, emulsification and solubility.
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