That’s kind of fascinating - though it’s only about 1/10th of the amount by weight - so something like 75g of protein would need ~300g of Steak or ~3kg of Broccoli (about 10 full heads of Broccoli).
For plant based proteins, you’re probably better off with beans.
Do you realize how much of my day would be spent eating and shitting in order to meet my macronutrient targets by consuming broccoli? I’d just be sitting around all day like some kind of gorilla.
Broccoli stands out a bit. Cabbage and cauliflower and kohlrabi and bok choy don’t have the same protein ratio, because other brassicas we eat as vegetables are generally higher in carbs, so that their protein per calorie is lower (with more calories from carbs rather than protein).
No, I’m literally talking about the bioavailable protein for you, a human.
Don’t forget that Homo sapiens evolved as fructivorous apes eating stuff like broccoli and our omnivorous diet is a recent development. (The bacteria-dependent digestion you mentioned is for the cellulose in grass, not protein.)
Even though your broader point is correct that our ancestral lines and closest relatives (chimps, gorillas, other great apes) primarily eat plants, I think broccoli is a bad example of what our ancestors ate. Broccoli is the result of specialized human-driven artificial breeding after the rise of human agriculture, and has a higher protein ratio than even other brassicas, like the cabbage breeds that broccoli descends from.
For broccoli? No, that’s actually a fairly bioavailable protein source, especially when cooked. Even compared to high protein plant sources like beans or lentils, broccoli’s protein is more bioavailable. It’s just there’s not that much of it, and the “protein per calorie” stat is kinda cherry picked from the fact that broccoli is low carb and low fat, rather than being really high in protein.
Either way, though, the gut microbiomes of herbivores are mainly adapted to draw out more useful carbohydrate, not more useful protein. Cellulose is so plentiful in nature that making use of all those glucose molecules is biologically rewarding.
Plant protein bioavailability is affected by a lot of factors, including whether the food has been chopped up, peeled, cooked, etc. Human chewing and guts (especially in modern humans) are pretty inefficient for extracting nutrients from food in the natural state because we have been cooking and processing food for millions of years.
So yeah. Cows have complicated guts for digesting cellulose and extracting amino acids from chloroplasts, and innate chewing behaviors that mechanically process grass into mush, but we have knives and fire to do more of that stuff outside of our bodies. And cattle pick and choose grasses (including high protein leafy legumes like clover or alfalfa) depending on their own needs, as well.
Per calorie, Broccoli has as much protein as steak.
That’s kind of fascinating - though it’s only about 1/10th of the amount by weight - so something like 75g of protein would need ~300g of Steak or ~3kg of Broccoli (about 10 full heads of Broccoli).
For plant based proteins, you’re probably better off with beans.
Do you realize how much of my day would be spent eating and shitting in order to meet my macronutrient targets by consuming broccoli? I’d just be sitting around all day like some kind of gorilla.
Now you understand why vegans have so much time to post, all that time spent on the loo gives them plenty of time to chat
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No kidding? Is this true of other brassicacea?
You just wanted to say, “brassicacea.”
Broccoli stands out a bit. Cabbage and cauliflower and kohlrabi and bok choy don’t have the same protein ratio, because other brassicas we eat as vegetables are generally higher in carbs, so that their protein per calorie is lower (with more calories from carbs rather than protein).
That we, as homo sapiens, will never access because we do not have the gut microbiome necessary to break down and use.
No, I’m literally talking about the bioavailable protein for you, a human.
Don’t forget that Homo sapiens evolved as fructivorous apes eating stuff like broccoli and our omnivorous diet is a recent development. (The bacteria-dependent digestion you mentioned is for the cellulose in grass, not protein.)
Even though your broader point is correct that our ancestral lines and closest relatives (chimps, gorillas, other great apes) primarily eat plants, I think broccoli is a bad example of what our ancestors ate. Broccoli is the result of specialized human-driven artificial breeding after the rise of human agriculture, and has a higher protein ratio than even other brassicas, like the cabbage breeds that broccoli descends from.
True, but we cultivated broccoli to be sweeter, so I wouldn’t be surprised if vegetables used to have a higher protein/calorie ratio.
Skill issue
For broccoli? No, that’s actually a fairly bioavailable protein source, especially when cooked. Even compared to high protein plant sources like beans or lentils, broccoli’s protein is more bioavailable. It’s just there’s not that much of it, and the “protein per calorie” stat is kinda cherry picked from the fact that broccoli is low carb and low fat, rather than being really high in protein.
Either way, though, the gut microbiomes of herbivores are mainly adapted to draw out more useful carbohydrate, not more useful protein. Cellulose is so plentiful in nature that making use of all those glucose molecules is biologically rewarding.
Plant protein bioavailability is affected by a lot of factors, including whether the food has been chopped up, peeled, cooked, etc. Human chewing and guts (especially in modern humans) are pretty inefficient for extracting nutrients from food in the natural state because we have been cooking and processing food for millions of years.
So yeah. Cows have complicated guts for digesting cellulose and extracting amino acids from chloroplasts, and innate chewing behaviors that mechanically process grass into mush, but we have knives and fire to do more of that stuff outside of our bodies. And cattle pick and choose grasses (including high protein leafy legumes like clover or alfalfa) depending on their own needs, as well.
broccoli doesn’t look as calorie dense as steak though.