Meat, poultry, offal, cooked meats, fish, shellfish and crustaceans: 15 and 24g of protein per 100g
Fermented cheeses (camembert, maroilles etc): 15 and 30g of protein per 100g
Eggs: 13g per 100g
Yogurt and fresh cheeses: 5 to 8g per 100g
Milk: 3.5g per 100ml
Meat Proteins And Equivalents
The proteins provided by this group are "effective". Indeed, they provide essential amino acids in ideal proportions. These are the very ones which are necessary for cell renewal, the production of muscle and bone cells, and therefore muscle recovery.
Protein From Milk Products
Like meat, dairy products contain effective proteins. They participate in the same way in muscle recovery. The proteins that make up milk are mainly casein and whey, so they have an anti-catabolic and anabolic role. Which is ideal in muscle building.
Proteins Of Vegetable Origin
Proteins can also come from certain plants, but they are often deficient in certain essential amino acids.
Dried fruits: 10 to 15g of protein per 100g
Bread: 7 to 13g of protein per 100g
Starches and dried legumes: 2 to 5g of protein per 100g
Fresh vegetables: 1 to 3g of protein per 100g
Fresh fruit: less than 1g of protein per 100g
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To obtain the most useful fractions of a whole protein, they can undergo industrial processing. The objective is to obtain better assimilation, better efficiency or simply to obtain isolated amino acids which are more beneficial than others.