Agriculture

Plant proteins key to fighting hunger and global warming – TCD research

Legumes are high in protein density and have a relatively low environmental production cost (Source: Monash University)

The consumption of plant protein found in peas, beans and lentils can stave off global hunger and reduce the environmental impact of food production.

That’s according to a TCD study which shows that plant protein from legumes has the high nutrient density and the lowest environmental production costs.

The study led by Assistant Professor in Botany Mike Williams and conducted by students Shauna Maguire and Conor O’Brien was part of Project TRUE which is an initiative of the Wildlife Conservation Society.

The TCD researchers scored dietary protein sources in terms of both the environmental cost of production (which incorporates greenhouse gas emissions, groundwater pollution and land requirement), and their nutrient content.

“Plant protein sources, in this case legumes such as peas, beans and lentils, show the highest nutrient density and the lowest environmental costs associated with production,” said Professor Williams.

“For example, peas have a nutrient density to environmental footprint ratio approximately five times higher than equivalent amounts of lamb, pork, beef or chicken,” Prof Williams said.

“In other words, you receive more beneficial nutrients per 100 kcals of legumes than similar amounts of meat, and at far less an environmental cost,” Prof Williams added.

The researchers believe that providing quantitative estimates for sustainable food and agriculture can help consumers make more informed choices about how they will source the main protein component in their diet.

 

 

 

 

 

 

The consumption of plant protein found in peas, beans and lentils can stave off global hunger and reduce the environmental impact of food production.

That’s according to a TCD study which shows that plant protein from legumes has the high nutrient density and the lowest environmental production costs.

The study led by Assistant Professor in Botany Mike Williams and conducted by students Shauna Maguire and Conor O’Brien was part of Project TRUE which is an initiative of the Wildlife Conservation Society.

The TCD researchers scored dietary protein sources in terms of both the environmental cost of production (which incorporates greenhouse gas emissions, groundwater pollution and land requirement), and their nutrient content.

“Plant protein sources, in this case legumes such as peas, beans and lentils, show the highest nutrient density and the lowest environmental costs associated with production,” said Professor Williams.

“For example, peas have a nutrient density to environmental footprint ratio approximately five times higher than equivalent amounts of lamb, pork, beef or chicken,” Prof Williams said.

“In other words, you receive more beneficial nutrients per 100 kcals of legumes than similar amounts of meat, and at far less an environmental cost,” Prof Williams added.

The researchers believe that providing quantitative estimates for sustainable food and agriculture can help consumers make more informed choices about how they will source the main protein component in their diet.

 

 

 

 

 

 

2 replies »

  1. I have just read an article that states that the protein type in Legumes is called Lectins which are very bad for you. They are resistant to human digestion and they enter the blood unchanged. Consuming legumes in their raw for can cause nausea, diarrhoea and vomiting. Lectins can damage the gut lining. So if this is the case are legumes the answer to world hunger?

  2. Proper preparation of grain legumes (soaking and cooking) inactivates the lectins present and pressure cookers are ideal for this.

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