Proteins in food are the foundation of our health. They are the most necessary substances for maintaining the vital functions of the human body. Proteins in foods serve as material for building body cells, bones, and human muscles. The vital activity of the body is associated with the constant consumption and updating of the amount of proteins. In order for these processes to proceed evenly, it is necessary to constantly replenish protein losses through food intake. When splitting 1g. The protein in the body produces 4 kcal (16.7 kJ) of energy.
Speaking about proteins, they mention not only the amount of proteins in the products, but also its quality, the so-called biological value, which is characterized by the amino acid composition and digestibility in the digestive tract. Proteins in foods under the influence of enzymes of the pancreas and stomach are broken down into amino acids, which in turn are used to build proteins of the body itself. For a more complete assimilation of proteins, the amino acid content should be balanced. The lack of at least one amino acid leads to a deterioration in the construction of body proteins. Proteins with high biological value, which are balanced by amino acids and digestibility include proteins of eggs and dairy products, meat and fish. Proteins of animal origin during the digestion are absorbed up to 90% of the total mass of intake, and vegetable from 60 to 80%. Heat treatment of proteins accelerates their digestion. It should be borne in mind that excessive heating negatively affects amino acids. Therefore, it is more useful and more rational to pre-soak the cereals in order to reduce the time of heat treatment during cooking cereals.
Protein is one of the three main pillars on which the entire health structure of our body is based. Both a deficiency and an excess of protein affect the digestion process and overall health.
In order to satisfy the body's need for amino acids, a combination of animal and vegetable proteins is needed that improve the balance of amino acids - this is the key to health. It should be borne in mind that the method of its preparation and storage affects the amount of protein content in products .
Animal proteins should be at least half the total protein intake. The body of a healthy adult every day needs 100-150 grams of protein.
Proteins of animal origin.
Most animal proteins are found in meat of animals, birds and fish, low-fat cottage cheese and cheese. Quantitative indicator of protein in 100 gr. these products from 15g. and more. This is followed by pork, a variety of cooked sausages and sausages, fatty cottage cheese and eggs. They have a percentage of protein in the range from 10 to 15%. Other dairy products close the protein saturation list. In these products, the ratio is from 5 to 10% per 100g. The fastest digesting proteins of dairy products. This is followed by fish and meat products, with beef preferable to lamb or pork.
Proteins of plant origin.
Leadership in the quantitative indicator of proteins of plant origin is as follows: soy products, nuts and some legumes. Next are semolina, buckwheat, oatmeal, pasta and millet. Closing the list is bread made from rye and wheat flour, rice, barley, potatoes and mushrooms. For people who want to lose weight, it is preferable to use vegetable protein, as these products do not contain fat. Proteins in food obtained by the body from food are the only option to maintain the required level of proteins in the body.
Which foods contain more protein .
If we talk about the quantitative content of proteins in food, then the statistics look like this: quite large - meat of animals, birds and fish, legumes and nuts, various cheeses and low-fat cottage cheese. In these products, the protein content exceeds 15% per 100g. Very close to these indicators are bird eggs and various cereals, fatty cottage cheese and pork, wheat flour and pasta. The percentage varies from 10 to 15% per 100g. product.