PROTEIN
protein are large, complex, organic compounds made up of carbon, hydrogen, oxygen and nitrogen. The presence of nitrogen. The presence of nitrogen distinguishes proteins from carbohydrates and fats. Apart from nitrogen some other elements such as sulphur, phosphorus, copper and iron are also found in some proteins.
The basic of units of proteins are the amino acids. Each amino acid contains an acidic group and an amino group. Protein consist of chains of amino acids that are linked to each other by a peptide linkage
SOURCES OF PROTEINS
we obtain protein from two main dietary sources:
- ANIMAL SOURCES: Milk, meat, eggs, cheese, fish and fowl. These proteins contain all the EAA in adeuate amounts.
PROTEIN CONTENTS OF DIFFERENT GROUPS OF FOODS
FOOD GROUPS PROTEIN CONTENT IN GRAM
Egg 12-14
Meat fish 18-20
Milk fresh 3.5-4
Milk dried skimmed 26-28
Oilseeds and nuts 18-40
Pulses 18-24
Cereals and milets 6-14
Suplementary Action of proteins
Man derives protein from variety of food sources . Some sources like cereal proetins are dificient in lysine and threonine and pulse proteins are lacking in methionine . These are known as Limiting amino acids.
