HIGHLIGHTS
SUMMARY
The minimum and maximum phenylalanine/protein ratios (smallest and highest amount of phenylalanine per 1 g of protein, respectively) have been established: fruits contain 20-39 mg phenylalanine per 1 g of protein; vegetables contain 20-40 mg phenylalanine per 1 g of protein (except spinach, peas, seaweed, kale, and sweetcorn which have a higher ratio). The digestibility of protein in foods is dependent on many factors including their food matrix and microstructure, protein amino_acid profile, protein folding and crosslinking leading to variation between plant and animal protein. Protein digestibility corrected amino_acid scores (PDCAAS . . .
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