Data Is Beautiful

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Cost by Protein Source (lemmy.ca)

submitted 2 weeks ago by Beaver@lemmy.ca to c/dataisbeautiful@lemmy.ml

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[–] mapto@lemmy.world 1 points 2 weeks ago (4 children)

What's wrong with reducing density through absorption (of water)?

[–] Cheradenine@sh.itjust.works 2 points 2 weeks ago (3 children)

Nothing at all. But it reduces protein density, so makes 25 grams of protein per 100 grams weight meaningless. No one is eating uncooked, dried pinto beans.

[–] Alexstarfire@lemmy.world 2 points 2 weeks ago (1 children)

And meat would go the other way. Less fat and liquid after cooking. Doesn't change the overall amount of protein but does change how much you can consume at once.

[–] Cheradenine@sh.itjust.works 1 points 2 weeks ago

Exactly. That would hold true for the green vegetables (that are cooked) as well, broccoli will become more protein dense through water loss.

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