Aspect | Vegetarian Protein | Non-Vegetarian Protein |
Sources | Pulses, beans, lentils, soy, paneer, curd, grains | Egg whites, fish, chicken, lean meats. |
Quality of protein | Low biological value | High biological values. which contains all essential amino acids |
Nutrient absorption and iron | Non-heme iron → poorly absorbed; absorption reduced by phytates. Needs vitamin C support. needs to combine smartly (cereals+ pulses) to increase quality. Eg;(Pongal, dhal rice, sambar rice. | Heme iron → easily absorbed; also provides vitamin B12 and zinc. |
Phosphorus & Potassium | Often high (especially in dals, beans, soy) by leaching, double boiling may reduce the quantity. | lean meat, egg whites low, but red meat & organ meat high |
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Minimal effect; plant proteins do not raise creatinine much |
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Meat intake can increase serum creatinine (dietary creatine → creatinine) |
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Hyperkalaemia, hyperphosphatemia, poor protein quality |
| High creatinine, high urea, cholesterol (if red meat/organ meat)
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Quantity per serving:
| 20–25 g raw dal ½ cup (about 60–70 g) cooked dal | Boiled egg white 2-4 per day Chicken 80 grams per day skin less chicken. Fish 75 grams per day. |
Frequency | 2 servings of dhal per day with minimal quantity, if vegetarian | Egg whites, chicken, fish can take daily in recommended portions. |
Cooking | Try to soak the dhal for 3 hours before cooking drain that water. thin dhal is best, try to minimise intake of whole pulses | Boiling, grilling, is better, avoid deep frying, spicy curry with salt. |
Others | Low in saturated fats, cholesterol. high in Fiber and antioxidants Easy to digest low acid load. | High in saturated fats. Easy source of quality nutrients. Havier to digest more acid load. If u consume in recommended quantity is best. |
