Protein kacang polong

Protein kacang polong minangka salah sawijining zat duweni fosfor lan kalium sing akeh, sing bisa nyebabake implikasi kesehatan sing negatif. ^[1] Contone, burger Beyond Meat, sing minangka alternatif tanpa daging kanggo roti burger (digawe saka protein kacang polong), akeh kalium kanthi 720 mg saben burger sing luwih akeh tinimbang sing ditemokake ing sak cangkir lentil sing wis dimasak. Gumantung saka cara pangolahan, sawetara protein kacang polong bisa ngemot sifat anti-nutrisi tingkat tinggi kayata fitat, lektin, lan penghambat trypsin, sing efek samping negatif. ^[2] Saponin lan fitat, sing bisa uga nuduhake kegiyatan hypocolesterolaemia lan antikarsinogenik . ^[3] Penghambat trypsin nyuda pencernaan protein. Lectin bisa ngalangi panyerapan glukosa, nyuda transportasi nutrisi, lan nggawe kerusakan lapisan mukosa usus kanthi ngiket molekul karbohidrat. Phytates mengaruhi bioavailabilitas lan pencernaan protein kanthi mbentuk kompleks karo mineral panganan penting kayata zat besi, seng, lan kalsium, sing nyebabake panyerepan.

Referensi

↑ Krefting, Jessica (September 2017). "The Appeal of Pea Protein". Journal of Renal Nutrition. 27 (5): e31–e33. doi:10.1053/j.jrn.2017.06.009. ISSN 1051-2276.
↑ Sandberg, A. -S. (2011-01-01), Saarela, Maria (èd.), "15 - Developing functional ingredients: a case study of pea protein", Functional Foods (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition (ing basa Inggris), Woodhead Publishing, kc. 358–382, doi:10.1533/9780857092557.3.358, ISBN 978-1-84569-690-0, dibukak ing 2020-05-28
↑ Dahl, Wendy J.; Foster, Lauren M.; Tyler, Robert T. (2012-08-23). "Review of the health benefits of peas (Pisum sativum L.)". British Journal of Nutrition. 108 (S1): S3–S10. doi:10.1017/s0007114512000852. ISSN 0007-1145. PMID 22916813.

[:4-1] Krefting, Jessica (September 2017). "The Appeal of Pea Protein". Journal of Renal Nutrition. 27 (5): e31–e33. doi:10.1053/j.jrn.2017.06.009. ISSN 1051-2276.

[:0-2] Sandberg, A. -S. (2011-01-01), Saarela, Maria (èd.), "15 - Developing functional ingredients: a case study of pea protein", Functional Foods (Second Edition), Woodhead Publishing Series in Food Science, Technology and Nutrition (ing basa Inggris), Woodhead Publishing, kc. 358–382, doi:10.1533/9780857092557.3.358, ISBN 978-1-84569-690-0, dibukak ing 2020-05-28

[:11-3] Dahl, Wendy J.; Foster, Lauren M.; Tyler, Robert T. (2012-08-23). "Review of the health benefits of peas (Pisum sativum L.)". British Journal of Nutrition. 108 (S1): S3–S10. doi:10.1017/s0007114512000852. ISSN 0007-1145. PMID 22916813.

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