Proteins

Animal and vegetal proteins

The word is derived from the Greek word "proteios", which means primary or holding first place.

They have 2 main functions.

Firstly they promote growth and form the basic of different body structures as skin , nails and hair.

Secondly they maintain supplies of enzymes, hormones and antibodies. This regulated many of the bodys important functions such as the ability to digest food.

A constant supply is needed for the maintenance of body structures and to repair worn-out tissues. Excess of it is either changed to fat and stored or used to produce heat and energy.

The one derived from animal sources  meat , milk and eggs  contains all the essential amino acids in roughly the portions that the body needs so they are called first class. Although they contain everything that the body needs they are high in saturated fats and lacking fibers.

No single vegetable food contains amino acids in the proportions the body needs so they are called second class. A mixture of vegetable is needed to provide an adequate level of essential amino acids in the total diet.

Most traditional cuisines have recipes based on combining 2 complementary vegetables to make up for the deficiency.

There are two sources:

Animal Sources - eggs, milk, mutton, fish, poultry, liver etc.

Plant sources - pulses and legumes, cereals, nuts, beans, oilseeds etc.

The recommended daily intake is 65-90g (2 1/4 - 3 1/4 oz) for man and 55-63 g (2-2 1/4 oz) for woman.

For more information about Proteins click here.