Archive:000/Protein combining - Revision history

Elie: Elie moved page Protein combining to Archive:000/Protein combining without leaving a redirect: Huge_refactor

2024-10-26T20:30:07Z

Elie moved page Protein combining to Archive:000/Protein combining without leaving a redirect: Huge_refactor

← Older revision	Revision as of 16:30, 26 October 2024
(No difference)

Elie at 23:50, 24 September 2023

2023-09-24T23:50:30Z

← Older revision		Revision as of 19:50, 24 September 2023
Line 1:		Line 1:
	'''Misc notes'''		'''Misc notes'''
	* ''Most'' grains and legumes are "incomplete" proteins. {{p2\|[Exceptions]\|Complete proteins:{{pbr}}~ Soybeans{{pbr}}~ Quinoa{{pbr}}~ Chick peas, according to ''some'' studies{{pbr}}~ {{light\|And possibly others...}} }}		* ''Most'' grains and legumes are "incomplete" proteins. {{p2\|[Exceptions]\|Complete proteins:{{pbr}}~ Soybeans{{pbr}}~ Quinoa{{pbr}}~ Chick peas, according to ''some'' studies{{pbr}}~ {{light\|And possibly others...}} }}
	* In most contexts, incomplete proteins are still just as useful, because they form complete proteins when ~~mixed together~~.		* In most contexts, incomplete proteins are still just as useful, because they form complete proteins when eaten within the same day.
	** Example: 20g protein from wheat and 20g protein from lentils '''does''' in fact make 40g ''complete'' protein. ~~<!-- I don't know how to phrase the "general principle" of this. -->~~		** Example: 20g protein from wheat and 20g protein from lentils '''does''' in fact make 40g ''complete'' protein.

	{{pn\|TODO: Describe this in terms of amino acids and their amounts. Bar chart examples may be needed.}}<!--		{{pn\|TODO: Describe this in terms of amino acids and their amounts. Bar chart examples may be needed.}}<!--

Elie: Created page with "'''Misc notes''' * ''Most'' grains and legumes are "incomplete" proteins. {{p2|[Exceptions]|Complete proteins:{{pbr}}~ Soybeans{{pbr}}~ Quinoa{{pbr}}~ Chick peas, according to ''some'' studies{{pbr}}~ {{light|And possibly others...}} }} * In most contexts, incomplete proteins are still just as useful, because they form complete proteins when mixed together. ** Example: 20g protein from wheat and 20g protein from lentils '''does''' in fact make 40g ''complete'' protein. <..."

2023-09-24T23:29:53Z

Created page with "'''Misc notes''' * ''Most'' grains and legumes are "incomplete" proteins. {{p2|[Exceptions]|Complete proteins:{{pbr}}~ Soybeans{{pbr}}~ Quinoa{{pbr}}~ Chick peas, according to ''some'' studies{{pbr}}~ {{light|And possibly others...}} }} * In most contexts, incomplete proteins are still just as useful, because they form complete proteins when mixed together. ** Example: 20g protein from wheat and 20g protein from lentils '''does''' in fact make 40g ''complete'' protein. <..."

New page

'''Misc notes'''
* ''Most'' grains and legumes are "incomplete" proteins. {{p2|[Exceptions]|Complete proteins:{{pbr}}~ Soybeans{{pbr}}~ Quinoa{{pbr}}~ Chick peas, according to ''some'' studies{{pbr}}~ {{light|And possibly others...}} }}
* In most contexts, incomplete proteins are still just as useful, because they form complete proteins when mixed together.
** Example: 20g protein from wheat and 20g protein from lentils '''does''' in fact make 40g ''complete'' protein. 

{{pn|TODO: Describe this in terms of amino acids and their amounts. Bar chart examples may be needed.}}