Combining Plant-Based Foods for Nutritional Value

In this chapter, they discuss the concept of combining plant-based foods to ensure a complete source of essential nutrients. They mention that rice can be considered a complete source of nutrients but combining it with beans or pulses can further enhance its nutritional value. They also talk about the enzymes involved in protein digestion, mentioning amylase as the enzyme that breaks down starches. They list proteases as the enzymes that break down proteins, including pepsin, trypsin, chymotrypsin, and peptidases. They conclude that there are no proteases in the mouth and emphasize the importance of mechanical digestion of proteins before swallowing.