The Claim
Under simulated gastrointestinal conditions, legume protein powders exhibit higher in vitro protein digestibility (108.17–115.93%) compared to yeast protein powder (99.57%), indicating that legume proteins are more easily digested.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
In a laboratory test that mimics stomach and gut digestion, legume protein powders break down more than yeast protein powder. The legume proteins showed higher digestibility percentages, meaning they are easier to digest under these simulated conditions.
See the scientific wording
Yeast protein powder has lower in vitro protein digestibility (99.57%) compared to legume protein powders (108.17–115.93%), although all samples exceeded 98%, indicating that legume proteins are more easily digested under simulated gastrointestinal conditions.
Legume proteins are easier for digestive enzymes to break down because they have a more open structure and fewer tough bonds. Yeast proteins are wrapped in rigid cell walls that block enzymes, making them slightly harder to digest.
What the research says
1 studyThe study agrees that bean proteins break down easier than yeast protein in a digestion test, but it doesn't give the exact numbers like 99.57% or 108%, so the claim's specific percentages aren't backed up by the study.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.