Which things are richer in protein and carbohydrates than taught, and I give points to say well!

1 chicken, beef, lamb, pigeon, quail 2 rice, oatmeal, fruit It is best steamed or cut white, but the taste is not necessarily good! Chickens, quails, pigeons can be steamed or boiled in soup, beef is braised whole and then sliced, note that the same cow, the meat is different in different positions! It's important, and I won't say much about it.

When we choose protein foods, we should first consider the amount of protein. If the protein content of the food is low, even if the nutritional value is high, it will not meet the needs of the human body. In the commonly used food per 100 grams, meat contains 10-20 grams of protein, fish contains 15-20 grams, whole eggs contain 13-15 grams, beans contain 20-30 grams, cereals contain 8-12 grams, vegetables and fruits contain 1-2 grams "Animal food contains more than plant food, legumes contain a lot, and the quality is not worse than animal food."

There are three points to judge the quality of protein: (1) The more thoroughly the protein is digested and absorbed by the human body, the higher its nutritional value. The digestibility of whole soybeans is 60%, which can be increased to 90% after being made into tofu and soy milk, and the absorption rate of other proteins can also be improved after cooking, such as 98% for milk, 93% for meat, 98% for eggs, and 82% for rice.

2) The degree of utilization of protein absorbed by the human body varies from high to low, and the higher the degree of utilization, the higher its nutritional value. The degree of utilization is called the physiological value of protein. The physiological value of commonly used food proteins is:

Eggs 94%, milk 85%, fish 83%, shrimp 77%, beef 76%, rice 77%, cabbage 76%, wheat 67%. Animal proteins generally have a higher physiological value than plant proteins. (3) See whether the essential amino acids contained are abundant, whether the types are complete, and whether the proportion is appropriate.

Complete types, sufficient quantities, and appropriate proportions are called complete proteins, such as animal protein and legume protein. The variety is complete, and the proportion of stool is not appropriate, which is called semi-complete protein, which is more abundant in cereals. The types are incomplete, called incomplete proteins, such as glial protein in the skin of meat, and square meters of colloidin square meters.

Mix more than two foods to make the amino acids contain each other, which can better suit the needs of the human body. Eating more protein is also not good, it will increase the burden on the kidneys and increase the additional calorie consumption, which is not economical. Therefore, it is necessary to consume protein reasonably.

Hello, I'm glad to answer for you, the two types of protein elements that do not have carbohydrates are: Cod: A 3-ounce serving contains 15 grams of protein, 1 gram of fat, and no carbohydrates.

Tilapia: A 3-ounce serving contains 21 grams of protein, 1 gram of fat, and no carbs. Shrimp:

A 3-ounce serving contains 17 grams of protein, 1 gram of fat, and no carbohydrates. Therefore, people who do not eat carbohydrates must avoid these foods and instead eat foods that mainly contain protein or fat, such as meat, fish, eggs, cheese, oil, and butter. There are no strict standards for a carb-free diet.

Some people who follow it eat nuts and seeds, and mill vegetables that do not contain starch.

Nutrition is the body's continuous ingestion of food from the outside world, digestion, absorption, metabolism and use of food in the body.

It is a comprehensive physiological process, rather than referring to a specific type of nutrient.

Proteins, fats, and carbohydrates are collectively referred to as the three major nutrients.

In addition to their own unique physiological functions, the three major nutrients of protein, fat and carbohydrate are all nutrients that produce energy, which both cooperate with and restrict each other in energy metabolism.

For example, fats must have carbohydrates present in order to be completely oxidized without causing acidosis due to the production of ketones.

For example, when energy intake exceeds expenditure, whether the excess energy comes from fat, protein or carbohydrates, it will be converted into fat accumulation in the body, causing obesity.

For example, carbohydrates and fats can be converted into each other and substitute each other in the body, while proteins cannot be replaced by fats or carbohydrates. However, an adequate supply of fats and carbohydrates prevents protein from being used as energy**.

It can be seen that these three nutrients must be reasonably combined in the diet to maintain a balance between the three in order to make the energy supply in the best state.

Starch and glucose are carbon-copied hydroester compounds, and starch is eventually converted into glucose in the human body, which is a simple sugar and starch is a complex sugar.

Others, along with carbohydrates, belong to the seven major nutrients, along with water, dietary fiber, and minerals.

Carbohydrates, proteins, and fats are the three major nutrients that can produce calories and provide the body with the energy needed for various activities every day.

"Carbohydrates" is a colloquial name for which of the following substances?

1.Protein.

2.Saccharide. Correct Answer: Sugars.

Carbohydrate is composed of three elements: carbon, hydrogen and oxygen, and is called carbohydrate because it contains a ratio of two to one in hydrogen and oxygen, the same as water. Carbohydrates are the most abundant organic compounds in nature, with broad-spectrum chemical structure and biological energy. It can be expressed by the general formula CX(H2O)Y.

There are monosaccharides, oligosaccharides, starches, hemifiber pins, cellulose, complex polysaccharides, and sugar-derived scraping manuscripts.

Proteins, carbohydrates, and lipids are important nutrients in living organisms, and they differ in many ways.

First of all, the molecular structure of proteins is more complex than carbohydrates and lipids. Proteins are made up of amino acids, and amino acids are organic molecules that contain nitrogen atoms that are linked together by peptide bonds to form polypeptides or protein molecules. The molecular structure of carbohydrates and lipids is relatively simple, and they are composed of carbon, hydrogen, oxygen and other elements.

Secondly, proteins have a variety of important biological functions in living organisms, such as constituting the basic structure of cells, tissues and organs, participating in metabolism and regulating physiological functions. Carbohydrates and lipids, on the other hand, have relatively few biological functions, mainly to provide energy and sustain life activities.

In addition, the chemical properties of proteins are also different from those of carbohydrate-sensitive compounds and lipids. Proteins have acidic and basic groups that can undergo ionization and condensation reactions at different pH values, affecting their structure and function. Carbohydrates and lipids, on the other hand, are chemically stable and are not prone to ionization and condensation reactions.

In summary, proteins are chemically different from carbohydrates and lipids, mainly in terms of molecular structure, biological functions, and chemical properties.

Answer]: Protein C is not a carbohydrate, and option A is incorrectly stated. Carbohydrates are composed of three elements: carbon, hydrogen and oxygen, and the ratio of hydrogen and oxygen contained in them is 2:

1. Option b expresses the origin argument incorrectly. Storing and providing caloric energy is one of the important functions of carbohydrates, and option C is correctly stated. Carbohydrates are the most abundant and widely distributed organic split-mode compounds in nature, not inorganic compounds, and option d is misstated.

Therefore, the answer to this question is C.