I am not sure about the right ammount of proteins the body needs.
There are various versions of the issue.

On the other hand to add something else about how the raw food diet as
not
being the ideal diet, keep in mind the following particularities (and
surely
there are more maybe some even remained to be discovered)

Phaseolus vulgaris L.
Fabaceae
Bean, Common bean, Caraota, Feijao, French bean, Kidney bean, Haricot
bean, Field bean, Poroto, Snap bean, String bean, Frijol, Wax bean

Toxicity
The roots are reported to cause giddiness in human beings and animals.
Seeds are reported to contain trypsin and chymotrypsin inhibitors.
After eating only a few raw beans (Phaseolus vulgaris) or dried beans
(P. coccineus), three boys, 4 to 8 years old rapidly developed symptoms
of poisoning, notably sickness and diarrhea. Phasin, a toxalbumin
destroyed by cooking, was considered responsible. All boys had normal
aminotransferase values and parenteral treatment with fluid and
electrolytes let to complete recovery in 12 to 24 hours (Haidvogl et
al., 1979).

http://www.hort.purdue.edu/newcrop/duke_energy/Phaseolus_vulgaris.html

I imagine you don't eat raw beans :O) but eating raw peas or soy beans
it's very common.

You can do a search for more info
regarding:
Natural toxic constituents in food, and effect
(or absence of effect) of cooking
such as in the following article:
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1g.shtml

just some examples from the above site:

Here, we will only investigate a few examples, since the list of all
natural toxic constituents would be extremely long [Ames 1983], besides
which not all have been studied yet.

It will appear that heating does not destroy all of these constituents,
and that some (but not all) of the toxins listed below are found in
foods that are commonly eaten cooked, but that are inedible raw, except
perhaps in small quantities (like potatoes). Thus a good argument in
favor of eating raw is that you reduce your exposure to many natural
toxins.

"Avoiding toxins" does not solve the nutritional cost/benefit
trade-off. On the other hand, as we shall see in Part 3, there is a
trade-off between toxicity and deficiencies, in that if one tries to
avoid as many toxins as absolutely possible, they would have to avoid
so many foods that deficiencies would likely ensue from the severe
dietary restriction. Also, from the examples that will be presented
below, trying to eliminate toxins completely is a hopeless task in any
event (for raw as well as cooked-food eaters).

"Alien" proteins vs. cooked forms of proteins. Finally, we notice that
with the Paleolithic diet, which is not an all-raw diet, foods that are
not edible raw are avoided but for different reasons than toxicity per
se. From the Paleolithic diet point of view, it is more important to
avoid "alien" proteins that cause problems via molecular mimicry (i.e.,
autoimmune reactions) than to avoid cooked forms of proteins we are
adapted to. In this view, it is more a consideration that foods
requiring processing were ones that were introduced relatively late in
human history, so that genetic adaptation to them is not yet complete,
irrespective of any cooking/toxicity concerns, which are seen as more
minor issues.

Considering the practicalities. Remark: We do not recommend worrying
excessively about completely avoiding (all of) the foods listed below,
first of all because the list is not exhaustive and toxins are quite
widespread in nature. And secondly because our body has many
detoxification mechanisms which are specifically designed to allow it
to handle moderate, relatively normal amounts of toxins without
deleterious consequences. Our goal, rather, is to show that one needn't
be excessively concerned about potential harmful effects of the
chemical constituents created by cooking, since all living animals are
naturally exposed to quite a variety of toxins in the foods they eat
anyway.

Beans

Raw kidney beans at a level as low as 1% of diet can cause death in
rats in two weeks. Beans cooked at 100°C (212°F) for 30 minutes, and
incorporated at a level as high as 20% of diet, do not retard growth
when tested against casein. (Feeding rats with casein instead of beans
doesn't affect their growth rate, and can therefore be used as a
baseline for comparison.) However, when beans which have been cooked at
the lesser temperature of 70°C (158°F) for 30 minutes are
incorporated, growth retardation is almost as great as that which
occurs when raw beans are fed. The small amount of lectin present in
beans cooked at 70°C might be responsible for this effect [McPherson
1990]. However, cooking kidney beans doesn't destroy all antinutrients
[Grant et al. 1982].

Fava beans. The well-known disease "favism" is caused by consumption of
fava beans in genetically susceptible individuals. Such individuals
carry a polymorphism of a gene (present in some regions where malaria
is prevalent) that is thought to protect against malaria but also
results in severe deficiency of glucose-6-phosphate dehydrogenase
(G6PD) [Golenser 1983].

Soybeans. From Liener [1994], soybeans contain some heat-labile
protease inhibitors and hemagglutinins. ("Heat-labile" means those
susceptible to changes by heat; a hemagglutinin is something that
causes red blood cells to clump together.) Soy also contains factors
that are relatively heat-stable, though of lesser significance, such
as:

   * Goitrogens: substances that cause goiters, i.e., an enlargement
of the thyroid gland.
   * Tannins: complex plant compounds that are often bitter or
astringent.
   * Phytoestrogens: plant analogues of the hormone estrogen.
   * Flatus-producing oligosaccharides: carbohydrates of small
molecular weight that cause flatulence (gas).
   * Phytates: which bind minerals preventing absorption.
   * Saponins.
   * Antivitamins.

Mycotoxins

destroyed at their melting point, which is generally at high
temperatures: 164°C (327°F) for Zearalenone, 170°C (338°F) for
Rubratoxia. When roasting peanuts, the toxicity of aflatoxin B1 is
reduced by 70%, and that of aflatoxin B2 by 45%. Thus, heat treatment
cannot be considered as a satisfactory means to eliminate mycotoxins.

Alfalfa Sprouts

Alfalfa sprouts contain approximately 1.5% canavanine, a substance
which, when fed to monkeys, causes a severe lupus erythematosus-like
syndrome. (In humans, lupus is an autoimmune disease.) Canavanine is an
analog for the amino acid arginine, and takes its place when
incorporated into proteins. However, alfalfa that is cooked by
autoclaving (i.e., subjected to pressure-cooking) doesn't induce this
effect [Malinow 1982, Malinow 1984].

Note here that the monkeys were fed semi-purified diets, with a
canavanine content of 1-2%, versus a typical canavanine content of 1.5%
(dry weight--that is, when completely dehydrated) for alfalfa sprouts
[Malinow 1982]. Thus, although it would be very difficult for a human
to eat enough fresh alfalfa sprouts to ingest even 1% canavanine,
individuals should be aware of the potential risks, and consume (or not
consume) alfalfa sprouts accordingly. (In particular, those rawists who
juice sprouts should probably strictly limit or avoid the consumption
of alfalfa sprout juice, due to the concentration effect that results
from juicing.)

Further another article, about aflatoxin, this time:

With all due respect to your relative, this is a bogus argument against
organic foods. True, there are carcinogenic fungi, but they don't
develop on fruits and vegetables. One of the most troublesome fungal
carcinogens found in foods is aflatoxin, produced by certain strains of
the molds Aspergillus flavus and A. parasiticus that grow on peanuts
stored in warm, humid silos. Peanuts aren't the only problem sources;
aflatoxin has been found in pecans, pistachios and walnuts, as well as
milk, grains, soybeans and spices. Aflatoxin is a potent carcinogen,
known to cause liver cancer in laboratory animals and may contribute to
the incidence of liver cancer in Africa where peanuts are a dietary
staple. Aflatoxin occurs in both organic and conventionally grown
foods.

I'm not telling you about aflatoxin to worry you, but to point out
what foods are most likely to harbor carcinogens from fungi. (The
United States government routinely tests crops for aflatoxin and
doesn't permit them to be used here for human or animal food if they
contain levels over 20 parts per billion.) Over the years, there have
been a number of assaults on organic foods. In 2000, the ABC News
program 20/20 carried a report in which experts stated that consumers
should be more concerned about bacteria on
advertisement
organic produce than about pesticide residues on conventionally
produced fruits and vegetables. However, the report conceded that
bacteria can also be found on conventional produce and that both types
of fruits and vegetables should be thoroughly washed before eating.
Oncologists sometimes worry that the immune-suppressive effects of
chemotherapy leave cancer patients more vulnerable to infections,
including food-borne ones. Food-borne infections from produce are rare
and are just as likely from conventional produce as organic.

Although we don't yet have many studies demonstrating the differences
between organic and conventionally grown foods, proving that one is
better than the other, there is evidence of pesticide residues in 71 to
90 percent of conventionally produced foods compared to 13 to 23
percent of organically grown foods. Pesticides are definitely not good
for you.

To guard against bacteria (and remove pesticides), carefully wash and
rinse berries, green beans, and other fruits and vegetables that you
can't peel and remove the outer leaves of leafy vegetables.
Unfortunately, water alone won't do the trick - use a drop or two
of dish detergent in a small tub of water and rinse thoroughly after
washing. You should also check the lists of the most and least
contaminated crops provided by the Environmental Working Group
(www.foodnews.org/walletguide.php).

Andrew Weil, M.D.
http://www.drweil.com/u/QA/QA/

Licopine, an important component of tomatoes, only through heat can
become active.