Topic 4 Proteins
Main source of nitrogen
Functions:
- Structural
- Protective Enzymatic
- Hormonal
They are made of amino acids, some of which are essential
Biological value: ability to contribute to tissue formation (nitrogen content)
High biological value or complete proteins are those containing all the essential amino acids.
| Animal proteins | Vegetable proteins |
|---|---|
|
|
Vegetable proteins have lower biological value: cereals have little lysine; corn lacks lysine and tryptophan; legumes have limited amounts of methionine. They can be completed by combination: ex. pasta + legumes.
Source: Freepik