To assess the nutritional quality of wheat and soy protein

To evaluate the nutritional value of food protein, two aspects can be considered: (1) the content of protein in food (2) the quality of protein in food is due to: (1) soybean is rich in protein (about 20%), while wheat protein content is generally 8%-10%, which is less than soybean; (2) Soy protein.

It is a high-quality protein (amino acid.

The variety is complete, the amino acid ratio is close to the amino acid ratio of the human body, and the digestibility and absorption rate of protein are high), while wheat protein is not a high-quality protein. Therefore, soy protein has a higher nutritional value than wheat protein.

Wheat and soybeans are both important proteins**, but they have slightly different protein nutritional qualities. Soybeans are rich in protein, about 20%. Soy protein is a high-quality protein that contains all the essential amino acids.

At the same time, the digestibility, absorption rate and utilization rate of soybean protein are high. Therefore, the nutritional value of soy protein is comparable to that of meat protein.

In contrast, wheat has a lower protein content, generally 8%-10%. Although wheat also contains all essential amino acids, its amino acid ratio is slightly different from that of human amino acids, and its digestibility, absorption rate and utilization rate are also low. Therefore, the nutritional value of wheat protein is slightly inferior to that of soy protein.

Overall, soy protein is relatively high in nutritional value and is an excellent protein**. However, wheat protein is also one of the good proteins**, especially for those with wheat allergies. When choosing a food, you should consider its overall nutritional value and taste preferences.

The protein content of wheat is grams per 100 grams. The main components of wheat are carbohydrates, fat, protein, crude fiber, calcium, phosphorus, potassium, vitamin B1, vitamin B2 and niacin, as well as allantoin. In addition, wheat germ is also rich in dietary fiber and vitamin E, and contains a small amount of arginine, amylase, sitosterol, lecithin and proteolytic enzymes.

Wheat is a general term for the genus Wheat plants, the representative species is common wheat is a gramineous plant, is a cereal crop widely cultivated all over the world, wheat fruit is one of the staple foods of human beings, ground into flour can be made into bread, steamed bread, biscuits, noodles and other foods, fermented can be made into beer, alcohol, liquor (such as vodka), or biomass fuel.

Wheat is one of the three major cereals, almost all of which are eaten, and only about one-sixth is used as feed. The Lianghe River Basin is the first region in the world to cultivate wheat, and China is one of the earliest countries in the world to grow wheat.

Protein content of wheat: grams per 100 grams.

The main components of wheat are starch, protein, amino acids (gluten), and B vitamins. Wheat is not only a nutritious food for people, but also a medicine for human diseases. There are four main types of medicinal functions for it:

Nourish the heart, benefit the kidneys, and blood, and strengthen the spleen. In addition, zhidao has four major uses: to remove annoyance, stop bleeding, facilitate urination, and moisten the lungs.

Bread and snacks, especially whole wheat bread, are anti-depressant foods that have a certain effect on relieving mental stress, tension, fatigue, etc. Eating whole-grain foods can reduce the amount of estrogen in the blood circulation, thereby achieving the goal of preventing breast cancer.

Like wheat, the protein content of wheat is generally about 11.9 grams per 100 grams. Wheat is a general term for wheat plants, is a monocot, is a kind of grass widely planted around the world, which is rich in wheat rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C and other nutrients.

This question is of little significance, people are not very suitable for eating pure protein powder, these are all stories made up by merchants, let the people pay, and they reap the profits. Wheat is mainly starch, with less protein content, eat more meat, poultry, eggs, and drink more milk. These proteins are high in content, and the protein is relatively reasonable, much stronger than protein powder.

The protein content of wheat is about 6% to 10%. The germ of wheat mainly provides energy, and protein powder can provide protein, and the effect is better if used together.

The protein content of wheat is 13%, and protein powder is usually more than 90%. From the perspective of absorption and utilization, of course, protein powder is better. If you need to supplement with protein urgently, you should choose the latter.

The protein content of wheat is between 8% and 20%. The commonly eaten all-purpose flour bag is marked with about 100 grams of protein per 100 grams. Protein is necessary for our human body, and it can be supplemented by relying on our food, and if you are not an athlete, there is no need to deliberately buy protein powder.

The protein content of wheat was in the range of 8%-20%, and the protein content was linearly related to the bread volume, and the baking quality was good. According to the analysis of the current situation of wheat germplasm resource quality, the average protein content was .

The protein content of wheat is: Grams of protein per 100 grams of wheat. The main components of wheat are amino acids, starch, protein and B vitamins. Protein powder is a protein mixture, the main ingredient is protein, and some vitamins and minerals are also added.

I think protein powder would be better! Although the protein content in wheat is there, it should not be very high, and his protein powder is a special protein, which will have a lot of protein content.

The protein content of wheat is grams of protein per 100 grams of wheat, accounting for about 13 percent, which is not as high as the protein powder containing protein, but it is better than using protein powder alone, and wheat is also rich in other nutrients such as crude fiber, vitamin B group and various minerals.

Wheat content per 100 grams of wheat is mainly composed of starch and protein, and compared with protein powder, this wheat is still better.

The protein content of wheat is also very high, but it is not as good as the quality and effect of protein powder, and protein powder is better for human health.

The amount of protein contained in each 100g of wheat is grams.

Wheat seeds contain 53 70% starch, about 11% protein, 2 7% sugar, 2 10% dextrin, about 2% fat, and about 2% crude fiber. Fatty oils are mainly glycerides of oleic acid, linoleic acid, palmitic acid, and stearic acid. It also contains a small amount of glutasteroid, niacin and vitamin A.

Depending on the variety and environmental conditions, the nutrient composition varies greatly.

The protein content of wheat is lower, and it contains more starch and some trace elements, while protein powder is mainly extracted from soybeans, so the protein content of protein powder is higher than that of wheat.

The protein content is mostly around winter wheat. According to protein content. Low-gluten wheat flour to, medium-gluten wheat flour at 11%, flour flour or above, and above is high-gluten wheat flour. Extra-high gluten is above.

Beans contain the highest protein, soybeans, black beans, soy milk, etc., of which soybeans contain as much as 35%-40% protein; Nut foods, peanuts, hazelnuts, walnuts, etc., contain 15%-25% protein; Meat food, beef, mutton, pork contains 10%-20% protein; Cereals, wheat, millet, black rice, etc., have a protein content of 6%-10%.

The protein content of wheat per 100 grams is generally grams. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C.

The average protein content of wheat in China is about 13%, the crude protein is as high as 20%, and the low is only 9%. It is generally considered that the crude protein content is greater than 16% for high-protein wheat; 12 16% of the wheat is medium protein; Less than 12% is low-protein wheat.

The amount of protein in wheat is about 12%, and the protein content in oats can reach about 15%-22%, and the protein content in rice is about 7%-10%, so cereals contain a certain amount of plant protein.

In 100 grams of wheat, the protein content is generally about grams. Of course, the protein content in protein powder is high, and protein powder should be chosen if you need to supplement protein.

(1) Extra high gluten flour: (moisture 14%, crude protein or more): usually used to make gluten and fritters.

2) High gluten flour: (moisture 14%, crude protein or more): The protein content of high gluten flour is average, and usually the protein content above can be called high gluten flour.

It has a high protein content and a lot of gluten, so it is also strong in gluten, and is mostly used to make bread, noodles, etc.

3) Flour flour: (moisture 14%, crude protein or more): usually used to make steamed buns, steamed buns, noodles, Chinese dim sum, etc.

4) All-purpose flour: (water, crude protein or above): usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

5) Low-gluten flour: (moisture, crude protein or less): Usually used for cakes, biscuits, small cakes, snacks, etc.

Distinguish flour. When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour = high-precision flour" when buying flour, in fact, the meaning of "high-precision" is simply high-grade refining, which only indicates the processing technology of wheat, and cannot explain the gluten of flour, so "high-grade refined" may be high-gluten flour, or low-gluten flour, may be special flour, or may be second-class flour. From this point of view, the term "high precision" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles).

Low-gluten powder: the color is white, and it is easy to form a clump when grasped by hand; Low-gluten flour has an average protein content, low protein content, and less gluten, so it is also weak, so it is more suitable for cakes, muffins, biscuits, tart crusts and other pastries that need a fluffy and crispy texture.

To put it more simply, you grab a handful of flour with your hands, then clench it into a ball with your fist, then release it, and gently weigh the dough with your hands. If the dough can maintain its shape during the gentle rubbing process, it is a low-gluten flour.