見Eat to live 71頁。
參考來源:
Nutritionist Pro Nutrition Analysis Software, version 2.5,3.1,Axxya Systems, Stanford TX, 2006.
Based on USDA standard reference data for cooked frozen broccoli, broiled porterhouse steak, chopped romaine lettuce, and boiled kale.
不同來源數據可能有區別。steak的蛋白在必需氨基酸方麵優於植物蛋白。這也是我吃雞蛋白的原因。
參考來源:
Nutritionist Pro Nutrition Analysis Software, version 2.5,3.1,Axxya Systems, Stanford TX, 2006.
Based on USDA standard reference data for cooked frozen broccoli, broiled porterhouse steak, chopped romaine lettuce, and boiled kale.
不同來源數據可能有區別。steak的蛋白在必需氨基酸方麵優於植物蛋白。這也是我吃雞蛋白的原因。