Not all protein sources are created equal, when it comes human digestibility.
10 grams of protein from one source can be vastly different in terms of nutritional value for humans compared to 10 grams from another source.
And, generally speaking, proteins from plant sources are less digestible for humans than proteins from animal sources.
This was why nutrition “has to be at the centre of discussions” in global debates about how to produce food sustainably in future, Dr Nick Smith from New Zealand’s Massey University and the Riddet Institute told the Societal Role of Meat global…
