GLOSSARY

Legume Protein comes from pulses such as lentils, chickpeas, beans and soy. Whole foods and isolates differ in fibre and concentration, requiring product-specific assessment.

Most plant protein sources contain all essential amino acids, but proportions and digestibility differ. Varied pulses, grains, nuts and soy foods can support adequacy; larger amounts or source combinations may sometimes help. Plant origin does not itself prevent muscle building, just as it does not automatically guarantee adequate protein supply.

Combining sources with different amino acid patterns can improve the mixture. Cereals are often relatively low in lysine against a reference pattern, and pulses can help. Healthy adults eating adequate varied diets need not combine every complementary source in the same mouthful; total amount and the daily pattern still matter.

Proper pulse cooking can improve digestion and reduce some factors limiting access. Whole food, flour and an isolated protein need not behave alike. Protein per raw or cooked weight also differs because water changes; selecting a mismatched database entry can overestimate or underestimate an athlete's actual intake despite a careful-looking calculation.