Content: 1.2 kg (€14.99* / 1 kg)
Content: 0.05 kg (€35.80* / 1 kg)
Content: 0.6 kg (€22.48* / 1 kg)
Content: 0.6 kg (€37.48* / 1 kg)
Proteins are made up of amino acids. There are 21 such proteinogenic amino acids. Depending on the protein and its function, different amino acids are contained. During digestion, the protein ingested through food is broken down into individual amino acids, so that we can rely on these building blocks when building the body's own protein (protein biosynthesis).
The body can convert some amino acids into one another. Others must be consumed with food because the body cannot produce or convert them itself. These eight amino acids are called indispensable or essential amino acids. strong>. In addition to the amount of protein, it is also important that the essential amino acids are consumed in sufficient quantities. A measure This is what the biological value. This indicates how well a dietary protein is suitable for building the body's own protein.
The recommended protein intake for adults is 0.8 g per kilogram of body weight. Adults over 65 years of age, pregnant women and breastfeeding women have an increased protein requirement (0.9-1.2 g per kilogram of body weight). For athletes (especially strength athletes) who are striving to build muscle, the daily intake recommendation is 1.2-2.0 g per kilogram of body weight. This depends on the training duration and intensity.
Vegan protein powder has just as high a protein content as its animal competitors. Vegetable multi-component proteins (such as the protein powders from Nutri-Plus) are also comparable to whey protein in terms of their biological value and contain all the essential amino acids. They are naturally lactose-free and do not contain any cholesterol. A high consumption of animal protein is also associated with a higher risk of cardiovascular disease or cancer. Vegetable protein powder is therefore the better choice not only for the environment, but also for health.
You can read more about the topic in the article Muscle building: animal or vegetable protein?