Meat has more protein than plants in general because of fundamental differences in how animals and plants store and use nutrients, largely determined by their biological functions and cellular composition.
Animals require more protein because their bodies are designed for complex activities such as muscle movement, energy metabolism and tissue repair. Proteins play a central role in these processes, with important molecules such as enzymes, hormones and muscle fibers (eg actin and myosin) being composed of proteins. These allow animals to carry out active movements and other functions essential to life, which is why meat has more protein.
Instead, plants rely more on carbohydrates for structure and energy storage. Their cellular composition reflects this, with less protein and more structural carbohydrates such as cellulose. Although plants use some proteins, such as enzymes for photosynthesis, they do not need the same density of proteins as animals to perform their functions. For this reason, plant tissues generally have a lower protein content.
Complete and incomplete proteins
Another important aspect is protein quality. Proteins from animal sources are considered “complete” because they contain all nine essential amino acids that humans need but which the body cannot produce, explains Live Science.
In contrast, most plant proteins are “incomplete,” missing one or more essential amino acids. This means that although plant-based foods can provide protein, they do not always provide all the amino acids the body needs, unless they are combined with other plant sources to create a complete amino acid profile.
Why does meat have more protein than vegetables?
Furthermore, animal proteins generally have higher bioavailability, which means that the human body can digest and absorb them more efficiently. Plant proteins often contain indigestible components, such as fiber, which make it more difficult for the body to extract and use the protein. This is measured by the Corrected Protein Amino Acid Digestibility Score (PDCAAS), which takes into account both amino acid composition and bioavailability. Animal proteins such as beef and eggs score close to 1 (indicating high protein quality), while many plant proteins score lower, although soy is an exception with a high score of 0 ,92.
In conclusion, the biological functions of protein in the animal body require the storage of a larger amount of protein, while plants rely more on carbohydrates. Differences in protein quality and digestibility explain why meat tends to be a more concentrated and efficient source of protein compared to plants. However, with careful planning, plant-based diets can meet the body’s protein needs by combining complementary protein sources.
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Source: www.descopera.ro
