Seeds of possibility: why are the crops used in the Smart Protein project so promising?
[vc_row][vc_column][vc_column_text el_class=”page-lid”]Four crops for the future – the Smart Protein project is creating the next generation of plant-based-food-alternatives.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Legumes – which include lentils, chickpeas, and fava beans – are high in protein, packed with fibre, and rich in other nutrients such as iron, folate, and magnesium.¹ It’s little wonder then, that after a long decline in per-capita consumption, we are slowly rediscovering these little superfoods.² Not only can they play the role of a staple food in a healthy, well-balanced diet, but they offer a healthy and natural plant-based alternative to meat while putting less strain on the environment³ and reducing the consumption of animal-based products. Quinoa, on the other hand, has been rapidly gaining popularity over the last few years and rightly so: this pseudocereal is incredibly delicious and healthy. It contains all nine essential amino acids, which makes it a high-quality-protein source while also providing valuable nutrients such as magnesium, phosphorus, and B-vitamins.¹ ⁴
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