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Dietary sources of protein include meats, eggs, grains, legumes, and dairy products such as milk and cheese. Animal sources of proteins have the complete complement of all 8-10 essential amino acids. Certain vegetable sources also contain all 8-10 essential amino acids. However, most vegetable sources lack one or more of the essential amino acids. For example, most legumes typically lack four, including the essential amino acid methionine, while grains usually lack two, three, or four, including the essential amino acid lysine.
A variety of complete proteins in the diet are one way of assuring that the body's amino acid needs are met. Complete proteins are not necessary for this, however. All the essential amino acids can be obtained on their own from various everyday plant sources, which, contrary to popular belief, do not need to be combined (see: Protein combining).
Sources of complete protein
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Complete_protein". A list of authors is available in Wikipedia.|