Proteins in food are the basis of ourhealth. They are the most necessary substances for maintaining the vital functions of the human body. Proteins in food serve as a material for the construction of cells of the body, bones and muscles of man. The vital activity of the organism is associated with constant consumption and renewal of the amount of proteins. In order for these processes to proceed evenly, constant replenishment of protein losses through the intake of food is necessary. For the splitting of 1gr. protein in the body produces 4 kcal (16.7 kJ) of energy.

Speaking about proteins, mention not only the amountproteins in products, but also its quality, the so-called biological value, which is characterized by amino acid composition and digestibility in the food tract. Proteins in foods under the influence of enzymes of the pancreas and stomach are split into amino acids, which in turn are used to build the proteins of the body itself. For 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 structure of body proteins. To 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 digestion are absorbed up to 90% of the total weight of the intake, and of the plant from 60 to 80%. The thermal processing of proteins speeds up their digestion. It should be noted that excessive heating adversely affects amino acids. Therefore, it is more useful and rational to pre-soak the cereals in order to shorten the term of heat treatment during cooking porridges.

Protein is one of the three main pillars on whichthe whole structure of the health of our body is based. Both deficiency and protein overabundance affects the digestion process and the state of health in general.

In order to satisfy the needorganism in amino acids, it is necessary to combine proteins of animal and plant origin, improve the balance of amino acids - this is a guarantee of health. It should be borne in mind that the amount of protein content in products is affected by the method of its preparation and storage.

Animal proteins should be at least half of the total mass of protein consumed. The body of a healthy adult every day needs 100-150 grams of protein.

Proteins of animal origin.

Most of all proteins of animal originis in the meat of animals, birds and fish, low-fat cottage cheese and cheese. The quantitative index of protein in 100 gr. these products from 15g. and more. This is followed by pork, a variety of boiled sausages and sausages, fat cottage cheese and eggs. In them, the percentage of protein in the range of 10 to 15%. Close the list on the saturation of proteins with other dairy products. In these products, the ratio of 5 to 10% per 100 gr. The fastest digest is proteins of dairy products. Then comes the fish and meat products, with beef preferred over lamb or pork.

Proteins of plant origin.

Leadership in the quantitative index of proteinsVegetable origin is as follows: soy products, nuts and some legumes. Next come manna, buckwheat, oatmeal, pasta and millet. Close the list of bread from rye and wheat flour, rice, pearl barley, potatoes and mushrooms. For people who want to lose weight, preferably the use of vegetable protein, because these products do not contain fat. Proteins in foods obtained by the body with food are the only way to maintain the required level of proteins in the body.

Which foods contain more proteins.

If we talk about the quantitative content of proteinsin food, the statistics looks like this: quite a lot - 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 100 gr. Very close to these indicators are eggs of birds and various cereals, fat cottage cheese and pork, wheat flour and pasta. The percentage varies from 10 to 15% per 100 gr. product.