Plant-Based Proteins
Plant-based proteins are derived from sources like legumes, grains, nuts, seeds, and certain vegetables, offering a diverse and sustainable alternative to animal proteins. These proteins are rich in essential nutrients, fiber, and phytonutrients, while typically lower in saturated fats and cholesterol compared to animal sources. Common examples include tofu, tempeh, lentils, chickpeas, quinoa, and hemp seeds. Plant-based proteins are favored by individuals following vegetarian, vegan, or flexitarian diets, as well as those seeking healthier and environmentally friendly dietary options.
- Animal Proteins
- Vegetables
- Saturated fats and Cholesterol
Related Conference of Plant-Based Proteins
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
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Plant-Based Proteins Conference Speakers
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