zlacker

>>atestu+(OP)
How is it possible that beef, dairy, and chicken are front and center while Lentils, Tofu (or even just soy), Chickpeas, Nutritional Yeast, Broccoli, etc are all left off? Why do they arbitrarily split "protein" and "fruit/veg" given that most/all of the most protein dense foods are vegetables/legumes? Steak is a terrible source of protein (in terms of nutrient density). Immediately pretty suspicious.

>>nihaku+Z5
Steak is actually an excellent source of protein (and fat, if you get the fattier steak as you should).

Just because vegetables, lentils or nuts contain protein it doesn't mean it's the same/equivalent to the protein in an animal product.

Meat is actually super easy for humans to digest and it has no downsides to it. All vegetables on the other side contain plenty of anti-nutrients such as folate and oxalates.

Everything in human body, skin, connective tissues, tendons, hair, nails, muscles is essentially built out of protein and collagen. Fats are essential for hormone function.

>>samiv+x9
It's a good point, and maybe Broccoli isn't then as compelling as something like tofu, which contains nearly as much (and nearly as bio available) protein/calorie as lean steak.

I guess I'd challenge the 'no downsides' claim. Few people stick to super lean grass-fed cuts, and the picture on the site is even a ribeye steak :P

The protein density (g/kcal) of a ribeye steak is basically the same as tofu (I think like 14g/100kcal vs 11g/100kcal in tofu)

I know I'm moving the goal posts slightly (I admit I didn't know about bio availability, and see now that I have more to read up on e.g. Broccoli), but am learning as I discuss rather than arguing a fixed point.

>>nihaku+7h
Bioavailabilty is a bit of a non-issue. It's measured as if the food you are measuring is the only food you eat. So if it is slightly low on one amino acid, the "bioavailabilty" drops, but noone eats like that. Once combined with other foods, the total "bioavailabilty" tends to increase.