Okay, IANAN (I am not a nutritionist) but I’m pretty sure the answer is YES - virtually all sources of animal protein include the 9 required amino acids, so your body will extract the nutrition/protein it needs from that source. Soy also has all 9 amino acids.
That doesn’t mean that some sources of protein aren’t superior to others in terms of the ratio. Like, if you need one part of each to form a complete “useable protein block” then the value of the protein you eat will be limited by whatever amino acid is present in the smallest amount. But you’ll get some complete protein value from any animal source, because all of the amino acids will be present.
Repeat, IANAN. I wouldn’t even make this post if we were in Factual Questions, but since this is Cafe Society I figure I can get away with my half-assed lay-person’s explanation.
I’m going to go with the spirit of the OP rather than an overly literal reading of the thread title. I feel it’s clear the OP was asking which single category of animal-derived protein you would choose in addition to a general supply of proteins from non-animal sources.
This one was rough for me - poultry is my least favorite of the listed ‘fleshes’, but it’s also the most prevalent one in my diet by a significant margin. I’m unable to cook, which means that what I eat is largely dictated by what’s available for sale in a pre-prepared or microwaveable form, and I tend to avoid hamburgers because with my full beard they tend to be a messy endeavor. Chicken is cheap and everywhere, and cutting it out would limit my already-limited options more than losing anything else. Sad to be stuck with just it, though.
No, I won’t. There are many, many sources of protein and I think this is a poorly-designed poll. Nothing like a college statistics class to make a person see holes in all polls.
