What are the main reasons for the low nutritional value of cereal proteins?

It is because the lysine content is very low, so the nutritional value is relatively low, and if we want to supplement protein, we can eat more eggs and milk.

For cereal protein, its nutritional value usually varies depending on the variety, climate, region and processing method, and the low content of various amino acids will make the nutritional value low

Because cereals themselves contain relatively low protein, and cereals are plant-based proteins, the digestibility is much lower than that of animal proteins, so the nutritional value is relatively low.

One of the highest grains in terms of protein content and quality is oats.

Oats are very rich in protein (, which is twice that of rice and wheat flour, and ranks first among cereal grains. Oat protein is highly nutritious and contains 18 kinds of amino acids, 8 of which are essential amino acids. The 8 essential amino acids are not only rich in content and reasonable in proportion, close to the nutritional pattern recommended by the FAO WHO, and have a high utilization rate for the human body.

Among them, the lysine content in oats is more than twice that of wheat and rice, and the tryptophan content is more than twice that of wheat and rice. Lysine, the first limiting amino acid in various types of grains commonly eaten by Chinese residents, is abundant in oats (680 mg per 100 g). Therefore, supplementing oat foods can make up for the "lysine deficiency" caused by the Chinese dietary structure.

1. The protein content of Ku Hu cereals varies according to different varieties, climates, regions and processing methods, and the protein content is generally in the range. It is mainly composed of glutenin, albumin, gliadin, and globulin.

2. The proportion of various proteins in different cereals is different, and the main proteins in cereals are gliadin and glutenin.

3. The nutritional value of cereal protein is lower than that of animal food due to the imbalance of essential amino acid composition, low lysine content, low content of threonine, tryptophan, phenylalanine and methionine, such as the biological value of cereal protein is 77 for rice, 67 for wheat, barley for harvest, 56 for sorghum, 57 for millet and 60 for corn.

4. Because cereals account for a large proportion of the diet and are important for dietary protein, amino acid fortification and protein complementation are often used to improve the nutritional value of cereal protein. For example, after rice is fortified with lysine, the biological value of white matter can be significantly increased.

The low burial value of cereal-based protein is mainly due to ().

a.Fuzen laugh contains leucine.

b.Lack of lysine.

c.Low in fat.

d.Low absorption.

Correct answer: B

Cereals are rich in protein.

Although there are many kinds of cereals, their structures are basically similar, and they are all composed of three main parts, such as millet husk, endosperm, and germ, and the cereal husk is the outermost layer of the grain, which is mainly composed of cellulose and hemicellulose. It contains a certain amount of protein, fat, and vitamins, as well as a large amount of inorganic salts. The aleurone layer is between the husk and the endosperm, which contains more phosphorus, rich B vitamins and inorganic salts, which can be lost to the bran with processing.

The endosperm is the main part of cereals, containing starch (about 74%), protein (10%) and a small amount of fat, inorganic salts, vitamins and fiber.

The germ is at one end of the grain and is rich in fat, protein, inorganic salts, B vitamins and vitamin EIts texture is soft and tough, and it is easy to separate from the endosperm and lose it during processing.

The higher the value, the closer the type, content and proportion of essential amino acids in food protein to the human body, the higher the absorption and utilization rate, and the higher the nutritional value.

It is generally used to judge the value of food protein. Amino acid pattern: refers to the composition ratio of various essential amino acids in proteins; Reflects differences in the types and contents of essential amino acids.

The closer the amino acid pattern of food protein is to the amino acid pattern of the human body, the higher the degree of utilization of essential amino acids, and the higher the nutritional value of food protein.

Among them, soybeans in fish, meat, eggs, milk and plants are high-quality protein foods, with high utilization rate, and are good products for supplementing protein.

The level of protein in the nutrient value group of food mainly depends on ()aThe type of protein.

b.The type, quantity, and ratio of essential amino acids contained in proteins.

c.The number of amino acids contained in a protein.

d.The amount of protein.

Correct answer: B