Table 2.
Amino acid composition of proteins consumed
| MILK | PEA | |
|---|---|---|
| Alanine | 0.9 | 1.1 |
| Arginine | 0.8 | 1.7 |
| Aspartic acid | 1.8 | 2.5 |
| Cystine | 0.1 | 0.1 |
| Glutamic acid | 5.1 | 3.9 |
| Glycine | 0.5 | 1.1 |
| Histidine | 0.6 | 0.5 |
| Isoleucine | 0.9 | 0.6 |
| Leucine | 2.4 | 1.8 |
| Lysine | 2.0 | 1.7 |
| Methionine | 0.7 | 0.2 |
| Phenylalanine | 1.2 | 1.2 |
| Proline | 2.9 | 1.1 |
| Serine | 1.2 | 1.4 |
| Threonine | 0.9 | 0.8 |
| Tyrosine | 0.6 | 0.4 |
| Valine | 1.1 | 0.8 |
| TAA | 23.8 | 20.9 |
| EAA | 9.8 | 7.7 |
| BCAA | 4.4 | 3.2 |
| Nitrogen content (%) | 13.4 | 13.6 |
| Protein content (%) | 85.51 | 84.72 |
Values for amino acid contents are in grams per 30 g protein. 1Protein as nitrogen content * 6.38; 2Protein as nitrogen content *6.25; MILK: 30 g milk-derived protein, PEA 30 g pea-derived protein. BCAA branched chain amino acids, EAA essential amino acids, TAA total amino acids