The nutritional value of proteins in meat, eggs, dairy products, and soy products is different from

Meat: Beef (lean) has grams of protein per 100g, lamb (lean) has grams of protein per 100g, pork (fat) has grams of protein per 100g, chicken has grams of protein per 100g, hairtail has grams of protein per 100g, and crucian carp has grams of protein per 100g.

Eggs: Eggs (red skin) have grams of protein per 100 grams, eggs (white skin) have grams of protein per 100 grams, and duck eggs have grams of protein per 100 grams.

Milk: Milk powder (whole fat) has grams of protein per 100 grams, yogurt has grams of protein per 100 grams.

Soy products: soybeans have grams of protein per 100 grams, soy milk has grams of protein per 100 grams, and tofu has grams of protein per 100 grams.

Hebei Juvenile and Children's Publishing House, the second volume of the seventh grade, "Biology", Appendix 1, you can take out this kind of thing? !

What you ask should not be explained by the protein content.

And it should be illustrated by the amino acid composition.

The nutritional value of protein lies not in quantity, but in quality.

Different amino acid compositions meet different needs.

Meat, eggs, dairy products, soy products.

The amino acids contained are all different.

The amino acid pattern of animal proteins such as fish, milk, and eggs is similar to that of humans.

As a result, the nutritional value is also higher.

It is known as complete protein.

Plant-based proteins are far from amino acids in humans.

The nutritional value is low.

Cereal proteins lack lysine and tryptophan.

affects its nutritional value.

When mixing soybeans with cereals.

The two have a good complementary effect.

It is also a good way to improve the nutritional value of protein.

Therefore, people also consider soybeans to be high-quality protein.

This complementary effect should be ingested at the same time or not for more than 5 hours.

Eggs, milk, and meat proteins are animal proteins, while legumes are plant proteins. Generally speaking, there is not much difference between plant protein and animal protein in nature, but there are certain differences in amino acid composition and quantity. Although plant protein is widely used, there is a certain gap between the types and relative quantities of its protein and the requirements of the human body.

For example, there is a lack of immunoglobulins in plant proteins, and lysine is relatively lacking in cereals. The digestion and absorption of plant protein is worse than that of animal protein. Animal protein is relatively consistent with the nutritional structure of human beings, and the type and structure of its protein are closer to the protein structure and quantity of the human body, and generally contain 8 kinds of amino acids necessary for the human body (especially egg products and dairy products), so the nutritional value of animal protein is higher than that of plant protein.

Fish, meat, and soy products are all important for protein**, but they all have their own advantages and disadvantages in terms of nutritional balance.

The advantage of fish is that it is a high-protein, low-fat food, rich in unsaturated fats, modified acids, and omega-3 fatty acids, which help maintain cardiovascular health. However, fish can be contaminated with heavy metals, which can have a negative impact on human health.

The advantage of meat is that it is high in protein, but it is also high in fat, especially saturated fatty acids and cholesterol. Excessive meat intake increases the risk of cardiovascular disease and obesity.

The advantage of soy products is that they are good for plant-based protein**, rich in high-quality protein, fiber and minerals, and relatively low in fat. However, certain legumes can cause allergic reactions, which can also be detrimental for people with certain medical conditions.

In summary, fish, meat and soy products have their own advantages and disadvantages in terms of nutritional balance, and the right protein should be chosen according to the individual situation**. For those who need to supplement with protein, it is recommended to choose fish, lean meat and soy products to achieve nutritional balance.

Fish is high in protein and low in fat, it is a high-quality egg and white **, meat protein content is high but low fat quietly, and legumes and vegetable protein.

Easy to absorb, compared to the bean filial piety products are better!

Abstract Hello, it's not the same. The protein in eggs, milk, and meat belongs to animal protein, while the protein in legumes belongs to plant protein.

Are the proteins in eggs, milk, and legumes the same as meat proteins?

Hello, it's different. The protein in eggs, milk, and meat belongs to animal protein, while the protein in legumes belongs to plant protein.

In fact, the biggest difference between them is the composition of amino acids, animal protein has a relatively high amino acid content, the protein is relatively high-quality, and it is easier to absorb.

In plant protein, there is also a high-quality protein, called soy protein, ** in beans, its amino acid content and absorption rate are relatively high, close to plant protein. When we choose foods that supplement protein in our daily life, we must remember that we should not get a single food, meat in addition to protein and fat, vegetable protein ** is extensive but relatively simple.

All in all, plant protein and animal protein should be supplemented, you can't afford to eat Alaskan cod crab and Hokkaido salmon, you can eat our country's sea fish, you can't drink xx Su and x dian milk every day, general milk can also be replaced, you can't afford to eat precious fruits, and general fruits are also rich in nutrients.

Meat, poultry, fish, eggs and milk are all animal foods, from a nutritional point of view, they are not only rich in protein, fat, inorganic salts and vitamins, but also high quality protein, which is a high-quality protein. Meat, poultry, fish, eggs, milk and other foods mainly have the following characteristics in terms of nutrition.

The protein of meat mainly exists in muscles, except for water (about 75%), skeletal muscle is basically protein, the content of which is about 20%, and other components (including fat, carbohydrates, inorganic salts, etc.) account for about 5%; The content of chicken protein is between 20% and 25%, and the amino acid composition of meat, poultry, fish, eggs and milk protein is basically the same, containing 8 essential amino acids for the human body, and the content is relatively sufficient, and the proportion is close to the needs of the human body. All have a high biological value, meat, poultry, fish is about 80, milk is about 85, eggs up to 94. It is generally believed that almost all the protein in eggs can be digested, absorbed and utilized by the human body, and it is the most ideal high-quality protein in natural food. Therefore, when evaluating the nutritional quality of various food proteins, whole egg protein is generally used as the reference protein. The protein digestion and absorption rate of various meat and milk is also very high, generally reaching 85% to 90%.

The protein in milk is rich in lysine and is a good natural complementary food for cereals.

The connective tissue of meat is mainly composed of collagen and elastin. Glial protein contains a large amount of glycine, proline and hydroxyproline, while lacks tryptophan, tyrosine and methionine, so it is an incomplete protein with poor nutritional value.

Meat, poultry, fish, eggs and milk do not contain exactly the same lipids, but generally speaking. The content of saturated fatty acids and cholebolitol is relatively high.

The fat content of meat varies greatly depending on how fat or thin it is. Its composition is mainly saturated fatty acids, most of which are stearic acid, palmitic acid, oleic acid and a small amount of other fatty acids.

The fatty acids in mutton fat contain saturated fatty acids such as caprylic acid and nonanoic acid, and it is generally believed that the special ambiguity of mutton is related to these low-level saturated fatty acids. Poultry meat has a low melting point of 33 44 and contains linoleic acid accounting for 20% of the total fatty acids. The fat content of chicken is about 2%, and that of waterfowl is 7% to 11%.

Fish has a low fat content, generally 1% to 3%, mainly distributed under the skin and around the organs, and very low in muscle. Fish fats are mainly composed of unsaturated fatty acids, have a low melting point, and are usually in a liquid state.

Egg yolk also contains high cholesterol, per 100 grams of eggs, the cholesterol content is: duck eggs 634 mg, Songhua eggs 649 mg, salted duck egg yolk 2110 mg; Eggs 680

mg, egg yolk 1705 mg. The content of carbohydrates in meat, poultry, fish, eggs and milk is very low, and it is mainly in the form of glycogen in the muscle and liver in various meats, and its content is related to the nutrition and health of animals. The content of lean pork is:

1% 2%, lean beef 2% 6%, lamb 0 5% 0 8%, rabbit 0 2% or so.

A, chicken and eggs contain more protein, a is not in line with the topic B, beef and milk contain more protein, b is not in line with the topic C, tofu and soy milk contain more protein, C is not in line with the topic D, pork fat and lard contain more fat, d is in line with the topic Therefore, D

Not really. Protein content per 500 g of food, Meat: Pork grams, Beef grams, Pork liver grams; Eggs:

grams of eggs, 63 grams of duck eggs; Fish and shrimp: 88 grams of carp, 83 grams of grass carp, 80 grams of shrimp; Rice and flour: wheat flour grams, barley 50 grams, corn grams; Legumes:

11 grams of mung beans, 249 grams of red beans, and 249 grams of black beans; Vegetables: 70 grams of daylily, 41 grams of kelp. Soybean protein is more nutritious and is a high-quality protein than animal protein.

It can be seen from this that meat is the highest, and beans are the fifth.

It's hard to say, the key is to look at the amount of consumption.

Meat is higher in protein than plant-based proteins, but it is not as easily absorbed as plant-based proteins.

Judging purely from the protein content is not very scientific. It mainly depends on the digestibility of the protein contained and the amount of essential amino acids contained in the human body. In this sense, meat protein is better than plant protein. For example, soybeans are deficient in tryptophan.