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temperatura ygua moringa
Digestibility of the protein2018-02-22T14:03:20+00:00

Digestibility of the protein

The PDCAAS,Index “Protein Digestibility Corrected Amino Acid Score”, was created in order to measure the digestibility of food stuffs. This is a method for evaluation of protein quality. Yguá Moringa attains a score of 1 on PDCAAS, which reflects a high quality protein level with no limiting amino acid. For this reason our bodies use its nutrients to their full potential.

Comparative studies with tumeric for its high bioavailability (also 1 on the PDCAAS) show Moringa has 63.89% digestibility compared to 61.88% for turmeric.

The digestibility of the nutrients in Yguá Moringa is boosted by the existence of bioactive compounds like the polyphenols that act in the growth of intestinal microbiotics and facilitate in turn the absorption of other nutrients, acting also as a prebiotic.