Differences Between Meat Protein and Vegetable Protein

Protein plays an essential role in proper body function. The average person needs about 50 grams of protein every day. While you can get protein from both animal and vegetable sources, consider a few differences between the two protein types when choosing your foods.

Amino Acid Content

• Protein is made up of amino acids, of which you need the full range. Protein that comes from animals---including meat and eggs---has all of these essential amino acids, so it's called a "complete protein." Vegetable sources of protein, on the other hand, do not have all of these amino acids, so you need to combine foods---for example, beans with rice or a whole-wheat pita with peanut butter---to ensure that you get all of the amino acids you need.

Fat Content

• Meat protein has high levels of saturated fat---particularly beef. While chicken and fish have lower fat levels, they still have some fat. Many sources of vegetable protein either have very low fat levels or contain no fat at all.

Nutrient Density

• A food that has a high number of nutrients per calorie is said to be "nutrient dense." Vegetable protein contains a number of nutrients in addition to protein. Animal protein, on the other hand, has no additional nutritional benefits.

Harmful Additives

• Unless you purchase organic meat and vegetables, you will eat a certain level of potentially harmful additives. On conventionally farmed vegetable sources of protein, you may encounter pesticides. In animal sources, the animals may have eaten foods with pesticides, or the farmers may have injected them with antibiotics, both of which can remain in the meat when you eat it.

Risk of Infection

• Without proper cooking and handling, meat proteins carry a a higher chance of E. coli contamination as opposed to vegetable proteins.