Fig. 1

Amino acid profiles of commercially available plant-based proteins The graph was made using the following sources: “ideal protein” [7], soy protein isolate Shansong-90 (Muranova et al. 2018), pea isolate (Gorissen et al. 2018), oat protein isolate (Gorissen et al. 2018) and wheat isolate (Gorissen et al. 2018)