From a Phys.org story:
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world's growing population.
Algae is a new vegan source of protein with a comparable carbon footprint to existing vegan proteins, such as rice and soy, according to Beata Klamczynska who leads food application development at Solazyme. It contains 63 percent protein, 15 percent fiber, 11 percent lipids, 4 percent carbohydrates, 4 percent micronutrients and 3 percent moisture, she said, and is easily digested and considered heart healthy. It's found in the ingredient lists of some protein shakes, crackers or bars, cereals, sauces, dressings and breads.
"Are consumers ready for algae as an ingredient? Yes, they are ready and excited about algae," she said. "The more they learn, the more excited they get. Just a little education eliminates any doubts.
(Score: 0) by Anonymous Coward on Tuesday July 14 2015, @02:51PM
Doesn't even seem that much better than potato (the GI isn't that bad if you don't overbake potatoes and have it al-dente or let them cool down).
Broccoli: 2g protein out of 100g.
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2357/2 [self.com]
Potato: 3g protein out of 100g (has more vitamin C but less folate, 1g less fibre and protein).
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2770/2 [self.com]
Quinoa: 4g protein out of 100g.
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2 [self.com]
Mungo bean: 8g
http://nutritiondata.self.com/facts/legumes-and-legume-products/4352/2 [self.com]
Buckwheat: 13g
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5681/2 [self.com]
(Score: 2) by The Mighty Buzzard on Tuesday July 14 2015, @03:10PM
Really? I figured he'd have had way more than 14/100g. Course he has been dead for 35 years, so I guess that could account for the loss.
My rights don't end where your fear begins.
(Score: 2) by Gaaark on Tuesday July 14 2015, @04:06PM
O' tay! :)
--- Please remind me if I haven't been civil to you: I'm channeling MDC. ---Gaaark 2.0 ---
(Score: 0) by Anonymous Coward on Tuesday July 14 2015, @03:18PM
Oats: protein 13g/100g
http://nutritiondata.self.com/facts/breakfast-cereals/1597/2 [self.com]
nutrition-wise seem better than buckwheat.
Chia seeds dried: protein 16g/100g
http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2 [self.com]
Chickpeas : 9g/100g.
http://nutritiondata.self.com/facts/legumes-and-legume-products/4326/2 [self.com]
Sardines: 25g/100g.
http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4114/2 [self.com]
(Score: 2) by captain normal on Tuesday July 14 2015, @04:29PM
Quinoa has a much better marketing/press agent. It's very "in" now with Hollywierd types. It is a genus of a plant species that grows wild throughout the Americas and was used as a food source by the pre-Colombian inhabitants. It does grow well in dry climates so it could help supplement a diet in areas of marginal cultivation soils and climate. If one is looking to substitute something for meat protein, it is probably not as good as legumes and grains such as whole grain brown rice.
Because of the marketing quinoa is a very expensive option. It is selling for $7~8 a pound here in California. Last week end I picked up a couple of nice rib eye steaks to grill for $3.99 per pound.
When life isn't going right, go left.
(Score: 2) by HiThere on Tuesday July 14 2015, @08:50PM
Yes, but when you cook the steak they lose water, but when you cook the quinoa you add water. For your comparison you should compare quinoa against beef jerky.
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(Score: 0) by Anonymous Coward on Wednesday July 15 2015, @02:47AM
The down side of whole grain brown rice is the extra arsenic you get in it.