Figure clearly shows the utility and comparable redundancy coefficients for beef, milk and soy proteins, with the help of which their biological value is calculated.
According to the study (elibrary), the biological value of beef protein is 14% higher than soy protein and 25% higher than milk protein.
The composition of soybeans, in addition to macro- and micronutrients, includes biologically active substances:
- Human and animal digestive enzyme inhibitors
- Oligosaccharides (raffinose, stachinose and verbascose)
- Saponins
- Hemoglutinins
- Phytates
- Isoflavones
These substances, depending on the amount, can have a positive or negative effect on the digestive system and the body as a whole.