Plant proteins are "molecules composed of a chain of amino acids" found in plants. Each plant food will contain a different level of plant protein. Pulses from legume crops (split peas, chickpeas, peas, beans, lentils, soybeans and broad beans) are known for their good protein content and are also beneficial for legume crops. Foods that are rich in plant proteins are oilseeds, legumes and cereals. In addition to their protein content, each plant provides fiber, minerals and vitamins.

A varied intake of vegetable proteins can replace meat from time to time given that livestock farming is the part of agricultural production that emits the most greenhouse gases in France and red meat can be the cause of chronic diseases.

Indeed, plant proteins are good for your health because they contain fiber and antioxidants that "help prevent cancer, cardiovascular disease and diabetes." Plant proteins are therefore essential to our body, they participate in the renewal of muscle tissue. Iron is also found in large quantities in certain plant proteins such as spirulina, dried tomatoes or muesli.

Flour is also a category of plant protein since it is a mixture of cereals. White lupin flour is one of the flours richest in protein. Draff flour is also a flour rich in protein since it contains about 20% protein. Each flour from Maltivor contains this amount of protein , which is an asset for your diet.

In addition, for athletes, it is also good to have a diet rich in protein by intelligently combining vegetable proteins so as not to miss essential amino acids essential for muscle development. Vegetable proteins will allow athletes to have a healthy, balanced diet while adapting to their needs.

To have a balanced meal in plant proteins, it is therefore necessary to combine several plant foods. It is therefore good for our health to favor plant proteins in our dishes!