Scientists have learned how vegetable burgers differ from meat burgers in terms of protein quality
Photo is illustrative in nature. From open sources.
American scientists from the University of Illinois and Colorado State University conducted a study to find out how MEAT burgers differ from plant-based burgers.
To do this, they used a new protein quality standard - DIAAS (digestible indispensable amino acid score - in translation: the amino acid number of essential amino acids, taking into account their digestibility). The results of the study were published in the scientific journal European Journal of Nutrition.
So, beef and pork burger patties were excellent sources of protein (105-107 DIAAS value), soy or bean patties were also highly rated on DIAAS (86). However, plant-based alternatives to meat are not entirely suitable for children under three years of age - they are low in protein for a child's body.
Since the researchers studied burgers in general, they also paid attention to the bun. For example, hamburger bread has a low protein quality, so eating both regular and plant-based meats together lowers DIAAS values.
The researchers found that eating a plant-based burger along with a bun lowered DIAAS scores. And the DIAAS level in meat burgers is still around 100.
This means you need to eat 15% more of these burgers on a bun to get the same amount of digestible amino acids as if you were eating pork or beef based burgers. And if you need to eat more, that means you also get more calories.the researchers explained.
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