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不同食品的安基酸組合都各有不同,同時影響著蛋白質之間的連結。到底怎樣才稱得上好的蛋白質?
組成肌肉的 20 種安基酸中,Leucine 亮氨酸是當中最重要的組成部分,只需 2 到 3g Leucine 便可得到最大的合成代謝效果。一般的紅肉或白肉含大約 2g 亮氨酸;3 隻雞蛋、2 杯牛奶、1 塊魚肉或 1 杯乳酪約含 1.5g。至於植物類,大豆的亮氨酸含量最高,1 杯約含 2.3g,不比肉類遜色。
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