The formula for calculating the protein content of food is .

The protein content of food can be calculated by:

1.The nitrogen content in the protein was determined by the micro-Kjeldahl method and multiplied by the corresponding coefficient to calculate the protein content. For example, most proteins have a nitrogen content of about 16%, so the amount of nitrogen in a food can be multiplied to calculate the protein content.

2.It is calculated based on the protein content per 100 grams (2 taels) of food, as well as the amount of food eaten. For example, 2 taels of chicken (100 grams) contain grams of protein, 1 egg (50 grams) contains grams of protein, half a crucian carp (100 grams) contains grams of protein, and staple food (rice) 6 taels (150 grams of raw rice) contains grams of protein.

Then, calculate the total amount of protein consumed each day based on the amount of various foods eaten each day and their protein content.

It should be noted that the above calculation method is for reference only, and the actual calculation method may vary due to personal habits, dietary structure and other factors. In addition, each person's body needs different levels of protein, which should be considered comprehensively based on factors such as individual circumstances, health status, and amount of exercise.

The nitrogen content of most proteins is fairly close, averaging around 16%.

Therefore, each gram of nitrogen is equivalent to a gram of protein (i.e., 100 divided by 16) and its conversion factor is: So 1 gram of protein should have grams of nitrogen in it.

So the protein is.

If you don't ask a specific question, I recommend you to check the detection methods of protein in food and the protein content of various foods told to you in food nutrition.

The formula for calculating the protein content of food is ().

a.Food protein content (g) = food nitrogen content (g) 16% bProtein content of food rocks (g) = nitrogen content of food (g) c

Food protein content (g) = food nitrogen content (g) dFood protein content (g) = food nitrogen content (g) Correct answer: Food protein content (g) = food nitrogen content (g).

At present, the determination of protein content in food usually uses Kjeldahl method.

Kjeldahl is a method for determining the amount of total nitrogen in a compound or mixture. That is, under the condition of catalyst, the organic nitrogen is converted into inorganic ammonium salt by digesting the sample with concentrated sulfuric acid, and then the ammonium salt is converted into ammonia under alkaline conditions, which is distilled with water vapor and absorbed by excess acid, and then titrated with standard alkali to calculate the amount of nitrogen in the sample. Since the nitrogen content of protein is relatively constant, the protein content can be calculated from its nitrogen content, so this method is a classic protein quantification method.

Kjeldahl nitrogen determination method is to detect crude protein, the principle is to detect the nitrogen content, because the nitrogen content in the real protein is about 16%, the reciprocal is, therefore, after the detection of nitrogen content, multiplied by the crude protein content.

The disadvantage of the Kjeldahl method is that the nitrogen in the non-protein is also included, so there will be the melamine incident that occurred in the past few years, melamine is non-protein nitrogen, and it is also included when the Kjeldahl method is used to detect it, which is the basis for milk powder fraud.

dThe molecular weight of the protein is about = the sum of the average molecular weights of the amino acids - the sum of the molecular weights of the amino acids condensed and dehydrated.

Three bases determine the kind of an amino acid, therefore, there are 1 3b amino acids in a protein.

For every two molecules of amino acids that are connected to form bonds, one molecule of water is removed. 2 amino acids de1 molecule water (2-1=1) to form 1 peptide chain; If the 4 amino acids are divided into two groups to form 2 peptide chains, 2 molecules of water (4-2=2) are removed, and so on, 1 3b amino acids form n peptide chains, and (1 3b-n) molecular water is removed, and the molecular weight of water is 18Therefore, the molecular weight of the protein is about = 1 3AB - (1 3B-N) * 18 option d

It is calculated according to the protein content per 100 grams (2 taels) of food, as well as the amount of food eaten, such as: 2 taels of chicken side board (100 grams), containing protein grams; 1 egg (50 g), containing protein g; 1/2 crucian carp (100 g), containing protein grams; Staple food (rice) 6 taels (150 grams of raw rice), containing grams of protein; (Note: Protein grams per 100 grams of raw rice); Calculate the daily protein intake:

A patient weighs 65 kg and has a protein intake of 65 . Table Protein content per 100 grams of food (grams)."

Refer to the Kai-style nitrogen determination method The nitrogen content in the protein is generally 15, calculated at 16%. Physicians Without Borders sincerely answer for you, thank you for adopting.

The average nitrogen content in 100 grams of protein is 16 grams, i.e. each gram of nitrogen is equivalent to one gram of protein (100 16 = . Therefore, by measuring the nitrogen content in a biological sample, the approximate amount of protein in it can be calculated. Grams of nitrogen per gram of sample Protein content in grams of sample (g%).

The basic unit of protein.

It is amino acids.

The most protein-rich food is soybeans, which contain grams per 100 grams;

The animal with the most protein is chicken, with grams per 100 grams;

The amount of protein per 100 grams of food.

Oatmeal lotus seeds. Soybeans, broad beans.

Pork (lean) pork heart, pork liver.

Tofu skin pork kidney.

Pigskin peanuts. Pig blood walnuts.

Beef (lean) lamb (lean).

Silver carp rabbit meat 2l2 chicken.

Chicken liver duck meat. Sea cucumber (dried).

Egg lobster.

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