Meat contains all the amino acids we need in our bodies in the amount we need in our bodies.
If i remember right, the numbers were aroind 90% for eggs, 40% for steak and 12% for grain. As much can be used directly, the rest needs to be disassembled into amino acids and rebuilt.
edit: my bad, mine is about similiarity of proteins, yours about the components.
If i remember right, the numbers were aroind 90% for eggs, 40% for steak and 12% for grain. As much can be used directly, the rest needs to be disassembled into amino acids and rebuilt.
edit: my bad, mine is about similiarity of proteins, yours about the components.
The numbers you want to look at are PDCASS and/or DIAAS scores of each protein source.
Every protein is denatured and turned into amino acids by proteases in your stomach and from your pancreas.