Once digested, protein from either an animal or a vegetable source functions in the same way. It’s separated into individual amino acids, which are then recombined to produce other proteins in your body, such as muscles, bones, organs, blood, and so on. Animal source protein, on the other hand, is a complete protein, as it contains all nine required amino acids for human health. One or more of these essential amino acids is always missing from vegetable-based protein. This is usually not a problem for vegetarians, as long as they consume a diverse range of high-quality protein meals. Here is the recommended reading.

However, there is another significant distinction between animal and vegetable protein sources that must be considered when determining the appropriate protein source for overall health. And that’s not including the additional dietary components that come with the protein.

Take, for example, a four-ounce porterhouse steak. It has a large amount of full protein. To be precise, 25 grammes. However, it contains approximately 30 grammes of fat, with more than 10 grammes of dangerous saturated fat. Broiled salmon has nearly the same amount of complete protein – 23 grammes – but only 12 grammes of fat, fewer than three of which are saturated. In comparison, a cup of lentils has roughly 18 grammes of incomplete protein but just approximately a gramme of fat.

So, if you want to get and stay healthy, paying strict attention to the protein source in your diet makes sense. Although animal source protein is full, it also contains a lot of additional fat. People who consume more than 18 ounces of red meat per week, for example, have a substantially increased risk of colon cancer, according to studies. Lean fish and poultry are the greatest sources of animal protein.

If you prefer red meat, limit yourself to small portions of the leanest cuts and eat it only once in a while. Also, avoid processed meats like bacon, deli meats, and hot dogs, which have been related to cancer. When it comes to dairy items, choose for low-fat milk, yoghurt, and cheese.