Vegetable proteins are essential nutrients found in a variety of plant sources, such as legumes, grains, seeds, and nuts. These proteins play a crucial role in human nutrition, providing the amino acids necessary for growth, tissue repair, and overall health maintenance. Vegetable proteins are particularly valued for their nutritional benefits and sustainability compared to animal-based protein sources.

Nutritional Composition
Vegetable proteins typically contain:

• Calories: Approximately 350–400 kcal per 100g, depending on the source.
• Fat: Variable; generally low in legumes and higher in seeds and nuts.
• Carbohydrates: Varies, but many protein sources also contain fiber.
• Protein: About 20–35g per 100g, depending on the type of food.
• Amino Acids: Vegetable proteins provide various essential amino acids, although some foods may lack one or more.

Types of Vegetable Proteins

1. Legumes: Beans, lentils, and chickpeas are rich in protein and fiber.
2. Grains: Rice, quinoa, and oats contain protein, although in varying amounts.
3. Seeds and Nuts: Chia seeds, flaxseeds, almonds, and walnuts provide proteins and healthy fats.
4. Soy Products: Tofu and tempeh are excellent sources of complete vegetable proteins.

Physical Properties

• Appearance: Vegetable proteins can appear in powder, granule form, or as whole foods.
• Taste: Flavor can vary widely depending on the source, from neutral to nutty or sweet.
• Solubility: Some vegetable proteins dissolve well in liquids, while others may have limited solubility.

Nutritional Benefits

• Cardiovascular Health: Diets rich in vegetable proteins may help reduce the risk of heart disease (1).
• Weight Control: Vegetable proteins can promote satiety and assist in weight management.
• Digestive Health: Many sources of vegetable proteins are also high in fiber, beneficial for gut health.
• Sustainability: Vegetable proteins generally have a lower environmental footprint compared to animal proteins.

Applications

• Culinary Uses: Used in a variety of dishes, from salads to smoothies, and as a base for vegetarian and vegan alternatives.
• Dietary Supplements: Vegetable protein powders are popular among athletes and those looking to increase their protein intake.
• Infant Nutrition: Sources of vegetable proteins can be incorporated into baby food and meals for children.

Environmental and Safety Considerations

Vegetable proteins are generally regarded as safe for consumption. However, it is important to ensure that legumes and grains are well-cooked to reduce the risk of natural toxins. Choosing vegetable protein sources from sustainable agriculture can help minimize environmental impact.

Storage

Vegetable protein powders should be stored in a cool, dry place, preferably in airtight containers. Whole foods containing vegetable proteins should be stored according to specific recommendations for each type of food.

References__________________________________________________________________________

(1) Busnelli M, Manzini S, Sirtori CR, Chiesa G, Parolini C. Effects of Vegetable Proteins on Hypercholesterolemia and Gut Microbiota Modulation. Nutrients. 2018 Sep 6;10(9):1249. doi: 10.3390/nu10091249. PMID: 30200592; 

Abstract. Risk assessment tools, i.e., validated risk prediction algorithms, to estimate the patient's 10-year risk of developing cardiovascular disease (CVD) should be used to identify high-risk people for primary prevention. Current evidence confirms that appropriate monitoring and control of risk factors either reduces the likelihood of CVD or slows down its progression. It is thus crucial that all health professionals make appropriate use of all the available intervention strategies to control risk factors: from dietary improvement and adequate physical activity to the use of functional foods, food supplements, and drugs. The gut microbiota, which encompasses 1 × 1014 resident microorganisms, has been recently recognized as a contributing factor in the development of human disease. This review examines the effect of both some vegetable food components belong to the "protein food group" and the underexploited protein-rich hempseed on cholesterolemia and gut microbiota composition.

Belloque J, García MC, Torre M, Marina ML. Analysis of soyabean proteins in meat products: a review. Crit Rev Food Sci Nutr. 2002 Sep;42(5):507-32. doi: 10.1080/20024091054238. 

Abstract. The use of soyabean proteins as meat extenders has spread significantly due to the interesting nutritional and functional properties that are present in soyabean proteins. Together with these, health and economical reasons are the major causes for the addition of soyabean proteins to meat products. Nevertheless, despite the good properties associated to soyabean proteins, there are many countries in which the addition of these proteins is forbidden or in which the addition of soyabean proteins is allowed up to a certain extent. Thus, the need of analytical methods enabling the detection of added soyabean proteins in meat products is obvious. Microscopic, electrophoretic, immunologic, and chromatographic methods are the most widely used for this purpose. However, the detection of soyabean proteins in meat products presents difficulties related to the composition (meat species, meat quality, soyabean protein source, presence of other non-meat proteins, etc.) and the processing of the meat products, and, although these analytical methods have tried to overcome all these difficulties, there is still not a method enabling quantitative assessment of soyabean proteins in all kinds of meat products.

Gassmann B. Preparation and application of vegetable proteins, especially proteins from sunflower seed, for human consumption. An approach. Nahrung. 1983;27(4):351-69. doi: 10.1002/food.19830270408.

Abstract. About 80% of the world protein production are of vegetable origin. More than half the vegetable protein is fed to animals, whereas merely 10 kg protein per capita are obtained from meat, milk and eggs per year. Therefore, and because of rising prices for raw materials and energy the production and the firsthand utilisation of proteinacous plants for foodstuffs are a worldwide problem. As future source of protein for human nutrition sunflower seed and oil extraction residues from sunflower seed, respectively, are of great significance. Sunflower seed does not contain anti-nutritive and toxical compounds. After crossing of species having a high oil content, the today cultivated sunflower hybrids bring seeds containing 17-22% crude protein and 30-52% oil. The cultivation also has led to a considerable reduction of the hull content. In processing of sunflower proteins colour problems occur resulting from finely ground particles of dark hulls and from polyphenolic acids which are easily oxidized and converted into brown polymerics. Essential components of the sunflower protein production are, therefore, the at least 98% dehulling before processing as well as the separation of polyphenolic acids and/or the prevention of their oxidation. In principle, the variation and combination of technological steps in pre-treating and defatting of sunflower seed, in extracting, precipitating, washing and drying of proteins, the chemical modification of proteins obtained, the interaction with neutral salts or complexing agents, and the admixture of lysine or proteins of high lysine content allow to adapt sunflower proteins to each type of application.