I have been working on percentage nutrition content in vegan food by means of household way. Currently, I am having difficulty for the identification of protein content in the vegan food.
Are there any method is available for the evaluation of protein percentage in the vegan basically it should be household domestic method not as an industrial aspects.
Use food-intake-records (written or mobile-apps) or food-frequency questionnaires; make sure apps or questionnaires contain also "uncommon" protein-containing foods (food products often consumed by vegans that are not very well known in the general population) e.g. tempeh, TVP, miso and other soy products, hemp products (seeds, Hempfu), lupin beans, seitan (vital gluten), hummus, nutritional yeast, plant-based dairy-substitutes, ready made meat-, sausage- and cheese-substitutes, ...
Use food composition tables or software to calculate the protein content. If you can't find the macronutrient composition in databases, check the food labels of specific products;
I have used this website at what are you looking for.
https://ndb.nal.usda.gov/ndb/
and it helps a lot.
- Badges
- Science topic
- Similar topics
- Econ
- Manufacturing
- Industry