German researchers examined the effect of rapeseed on metabolism.
It was discovered to be as beneficial as soy, and it also left diners feeling satisfied for much longer.

Foods that are meat-less could be made from the by-products of rapeseed oil production.

Vegetarians can start eating meat-free burgers that are made of rapeseed.

Rapeseed is a yellow crop with a mustard flavor.

German Researchers discovered that rapeseed,a member of the cabbage family, was just as nourishing as soy but left people feeling satisfied for much longer.

Rapeseed protein, which is different to soy protein, has a mustard flavour. This was revealed by paper author and nutritionist Christin Volk of the Martin-Luther-University in Germany.

He said that ‘rapeseed is more suitable for the production of savoury foods rather than sweet foods.
Humans need protein for a balanced and healthy diet. Plants like soy and rapeseed can also provide a profitable amount of protein for human consumption.

Paper author and nutritionist Gabriele Stangl from the Martin-Luther-University added that ‘It contains essential amino acids which can not be synthesised in the body’.
‘Soy is generally considered the best source of plant protein as it contains a particularly beneficial composition of amino acids.’

During the study of the researchers into the benefits of rapeseed based meat alternatives, the researchers discovered that the plant has a similar beneficial composition of amino acids to that of soy.

Rapeseed also encompasses specific phytochemicals compounds manufactured by plants, which could be important for one’s health.

Professor stangl added that ‘So far, only a few data on the effect of rapeseed protein intake in humans had been available’.

Another benefit of rapeseed is that the crop is being cultivated in Europe for its oil, and the protein rich by-products of this procedure could be used for food, instead of the manufacture of animal feed as they are now.

The German research team recruited 20 participants to analyze the effects of consumption of rapeseed and soy proteins on the human metabolism.

The diets of the test participants were reported for a few days before the experiment, during which they were asked on three separate days to eat meals that were made specially.

These included noodles with tomato sauce which either had no added protein, or an enrichment of either soy or rapeseed, after each meal, the researchers then collected blood samples from the test participants frequently over a six-hour period.

Professor Stangl then said ‘By using this study design, we were able to assess the acute metabolic response of each study participants to the dietary treatments’.

The researchers also announced that the test subjects felt satiated for longer after eating the rapeseed protein than the soy derived alternative.

Professor volk then added that ‘The rapeseed protein induced comparable effects on metabolic parameters and cardiovascular risk factors as soy protein’.

‘Rapeseed even produced a slightly more beneficial insulin response in the body. To conclude, rapeseed appears to be a valuable alternative’.


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