Protein is one of a class of complex nitrogenous compounds which occurs naturally in plants and animals, and gives amino acids when hydrolyzed. Because of the amino acid, they contain, proteins are essential to growth and tissue repair.
Proteins are a source of heat and energy to the body. They are essential for growth, the building of new tissue, the repair of injured or broken-down tissue, and the repair of the protoplasm of every cell. They are oxidized in the body, thus liberating heat.
Amino Acids are the building blocks of which proteins are constructed, and the end products of protein digestion or hydrolysis. Unused amino acids are converted into urea, the chief nitrogenous constituent of urine and the final product of protein metabolism in the body.
Corn is used frequently in our diets. It contains macronutrients, micronutrients, water, fiber, and other substances contained in a food; corn contains 74% of water. 20% of Macronutrients (carbohydrates, fats, and proteins) 0.1% or less of Micronutrients (vitamins and minerals) 5% Dietary fiber. Water and macronutrients form the largest part of most foods. While micronutrients are present in much smaller amounts. Fiber is present in varying degrees in those foods of plant origins.
Meat products are protein food sources.
Lamb, Chicken, Turkey, Fish, Sardines, Tuna, Macerel
Seeds products are protein food sources.
Sesame, Sunflower, Pumpkin, Soy bean, Quine, Guava
Nuts are products containing sources of protein.
Pecan, Walnut, Safflower, Peanut, Hazel, Cashew, Brazil, Pistachio, Pinon, Coconut, Almond
Fruits are Products containing sources of protein.
Apples, Eggplants, Oranges, Olives, Tomatoes, Dates, Guavas, Mangoes, Bananas, Papaya, Grapes, Plums, Raisins, Nectarines, Grapefruit, Zucchini, Tangerines, Strawberries, Persimmons, Raspberries, Peaches, Blueberries, Cherries, Lime, Watermelon, Squash, Pineapple, Kumquats
Vegetables are products containing source of protein.
Cabbage, Mustard, Peas, Dandelion, Beets, Spinach, Greens, Celery, Turnip, Broccoli, Collard
Section 2 of the Vegetable products.
Asparagus, Radishes, Cauliflower, Romaine lettuce, Turnips, Watercress, Artichokes, Green beans, Rutabagas, Green onions, Brussel sprouts, Garlic, Chard, Split peas, Bean sprouts, Peppers, Carrots, Dry beans, Cantaloupe, Dry peas, Sweet potatoes, Cucumbers, Parsley, White potatoes
Other Sources of Protein
Milk, Eggs, Cheese
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