- Apr 18, 2009
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Ok, I have looked through so many recipes and focused on single ingredients. What i was unable to understand was how does roasting or cooking an ingredient increase its protein content and somtimes decrease?
Its getting confusing...
Sunflower seed kernels have 22 g of protein raw, another source said it had 36g cooked... (can be % aswell)
yet another source boiled them, and it came down to 19g
Thanks for the help.
Its getting confusing...
Sunflower seed kernels have 22 g of protein raw, another source said it had 36g cooked... (can be % aswell)
yet another source boiled them, and it came down to 19g
Thanks for the help.