using lucerne and cassava, two high density monoculture crops, include the high fiber content and other antinutritional factors, such as phytate, cyanide, and tannins. Lablab beans, Moringa oleifera, tree collards and bush clover may also be used. Flavors of different species vary greatly. Methods of production Generally, LPC is produced by pulping leaves and pressing the juice out, heating the juice to coagulate the protein, and filtering the protein out and drying it. To obtain the green and white fractions separately, two-step heat coagulation is the usual method: heating to approximately 60 °C coagulates the green protein, then heating to 80 °C coagulates the white protein. Alternative methods that have been proposed include flocculation using polyelectrolytes, ultrafiltration and ultracentrifugation. See also Protein (nutrient) Tofu References Bibliography External links Leaf for Life, organization Nutrition Meat substitutes Vegetarianism Leaves Proteins Perennial protein crops