Composition of yeast protein powder

The basic unit that makes up protein powder is amino acids, just like how 26 English letters make up countless words. The more than 50000 types of protein powder and more than 20000 types of enzymes (also known as enzymes) required for life activities are also composed of more than 20 types of amino acids arranged and combined in different ways in the body. According to the different amino acids contained, protein powder can be divided into complete protein powder and incomplete protein powder. Complete protein powder, also known as high-quality protein powder, refers to a substance that contains a sufficient amount of all essential amino acids, which can maintain life and promote growth. Incomplete protein powder refers to a type of protein powder that lacks one or more of the eight essential amino acids, which not only fails to promote growth, but also cannot sustain life. For example, plant protein powder mostly lacks one or more of lysine, methionine, threonine, and tryptophan.
There are eight essential amino acids required by the human body that must be supplied by food, namely lysine, tryptophan, phenylalanine, methionine, threonine, leucine, isoleucine, and valine. Histidine is the ninth essential amino acid for infants, but not for adults. Other amino acids can be synthesized by the human body itself and are called non essential amino acids. Generally speaking, the more essential amino acids a food contains, the higher its nutritional value.
The selection of protein powder foods should first consider the amount of protein powder content. If the protein powder content in food is too low, even if its nutritional value is high, it cannot meet the needs of the human body. In common foods, meat contains 10-20 grams of protein powder per 100 grams, fish contains 15-20 grams, whole eggs contain 13-15 grams, beans contain 20-30 grams, grains contain 8-12 grams, and vegetables and fruits contain 1-2 grams. There are three main points to judge the quality of protein powder: first, the degree of digestion and absorption in the human body. The more thoroughly absorbed, the higher its nutritional value; The second is the degree of utilization after absorption by the human body. The higher the bioavailability (i.e. the physiological value of protein powder), the higher its nutritional value; The third is whether the essential amino acids contained are abundant, the types are complete, and the proportions are appropriate. Complete protein powder with complete types, sufficient quantities, and appropriate proportions has the highest quality.