The main components of food are proteins, fats and carbohydrates. They are necessary for man not only as sources of energy. The role of absorption proteins is predominantly plastic. Since proteins are the basis of the structural elements of cells and tissues of living organisms.
Proteins, their role in human nutrition, the main sources of complete animal protein among the most commonly used foods.
With the help of protein compounds, basic physiological functions are carried out. The role of proteins is also important in increasing the body’s resistance to infectious diseases. Proteins are high molecular weight complex compounds. Their molecules are built from amino acid residues. The only source of protein formation in the body is the amino acids of food proteins. Food proteins, in turn, are the only source of nitrogen absorbed by the body..
In the average climatic zone with moderate physical activity, the adult needs for protein are 1-1.2 g per 1 kg of body weight per day. With an increase in physical costs, the body’s needs for protein increase. This means that a person weighing 70-75 kg should receive from 70 to 90 g of protein per day with food. However, are the proteins contained in various foods equivalent for our body??
It has been proven that the nutritional value of proteins depends on their amino acid composition. Of the 20 naturally occurring amino acids, 8 are indispensable in the nutrition of an adult. Since they are not synthesized in the body and must come with food in certain quantities and ratios. The table below shows the amino acid content with the optimal ratio in relatively frequently consumed food products..
Essential Amino Acids in Some Products.
Changes in the optimal ratio of essential amino acids affect the degree of digestibility of the protein. For example, excess lysine in food suppresses tryptophanniacin metabolism. Information on the amine composition makes it possible to combine products. To best meet the needs of the human body for essential amino acids.
Of the 8 essential amino acids, the most scarce are three: tryptophan, lysine and methionine. The main food sources of tryptophan necessary for the growth and maintenance of nitrogen balance are veal, game and most of the internal organs of animals. Methionine, which plays an important role in fat metabolism and the prevention of atherosclerosis, is found in large quantities in cottage cheese, beef, and some varieties of fish (cod, zander, herring, pike, carp, etc.).
In these same products there is a lot of lysine, which is necessary to ensure growth and maintain blood formation processes. Favorable combinations of amino acids are obtained by combining animal and vegetable products. For example, milk with white bread or buckwheat. Flour products with cottage cheese or meat.
The main sources of complete animal protein among the most commonly used foods.
A full-fledged protein diet can be provided provided that in the total amount of proteins consumed by a person per day, animal proteins comprise at least 50%. Proteins of animal origin are more consistent with the amino acid composition of the proteins of the human body.
It is advisable to give preference to such protein sources that do not lead to overloading of the diet in terms of total calories. And also the content of fats and carbohydrates in it. Biologically valuable protein is found, for example, in low-fat cottage cheese, in the protein of eggs, in low-fat meat and fish. The proteins of these products are most fully absorbed by the body (70–80%), and the digestibility of egg proteins is close to ideal (100%).
Based on materials from the book Homemade Travel Equipment.