The main vegetable proteins are soy proteins, wheat
proteins, legume proteins such as pea proteins, rice proteins and other innovative
formulations that use hemp proteins and other vegetable elements. The
biological and nutritional value of plant sources has been constantly improved
and today it is possible to use formulations that have been enhanced to reach a
complete profile of amino acids, some sources, in fact, presented the problem
of the limiting amino acid, often elements such as Methionine and others
deficient in some foods of plant origin.
With the modern techniques of processing and concentration
of supplements this problem has been completely overcome, therefore today it is
possible to use vegetable proteins that have nothing to envy to sources of
animal origin. Sportspeople who follow a vegetarian or vegan diet, or
sportspeople who have shown sensitivity to lactose and who therefore need to
vary and alternate the protein source to be used, can choose between cereals
and legumes, there are also formulations that integrate the best of different
sources using mixtures rich in amino acids, light to assimilate and with a complete
amino acid profile.
Vegetable proteins allow you to integrate essential and branched BCAA amino acids on a par with
sources of animal origin. As regards, for example, the Bcaa Leucine, Isoleucine
and Valine, are found in wheat and legumes, other amino acids such as
Methionine are found in seeds and fruit, the mixture of different sources
therefore allows to adequately support protein synthesis, to promote muscle
recovery and anabolism for building and developing muscle mass.
In the catalog of vegetable proteins of the Nutrition Center
you can compare different formulations, the best brands of supplements,
American and European, produce different formulations, much used are Soy
proteins, characterized by an average release time and by the important
concentration of BCAAs and Glutamine , then there are protein blends for
vegetarians, for example we find pea proteins and rice proteins, formulations
that combine lightness and excellent taste with high nutritional value.
Another purity characteristic of vegetable proteins is, in
addition to the absence of lactose, also the absence of gluten, the proteins of
legumes can in fact also be used by people who have celiac disease.
Vegetable proteins are indicated in any diet, both for muscle building and for definition. Within a balanced diet that involves the consumption of plant classes such as fruit, vegetables and legumes, any nutritional deficiencies can be limited by also combining multivitamin and multimineral supplements.