Abstract
Vegetable proteins are mainly second-class, which means that they need mixing to offer a full pattern of amino acids in diet. This can be unfortunate where societies survive on a one-crop diet but it needs to be stressed that mixed vegetable protein is equal in value to flesh protein and it may be superior in its association with other components of diet (vitamins and minerals).
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© 1974 Allen Jones
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Jones, A. (1974). Fresh Vegetables. In: World Protein Resources. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7161-8_15
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DOI: https://doi.org/10.1007/978-94-011-7161-8_15
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-011-7163-2
Online ISBN: 978-94-011-7161-8
eBook Packages: Springer Book Archive