(1) The more thoroughly protein is digested and absorbed by human body, the higher its nutritional value. The digestibility of whole soybean is 60%, which can be improved to 90% after being made into tofu and soybean milk. The absorption rate of other protein can also be improved after being cooked, such as 98% for milk, 93% for meat, 98% for eggs and 82% for rice.
(2) After being absorbed by human body, the utilization degree of protein is high or low, and the higher the utilization degree, the higher its nutritional value. The degree of utilization is called protein's physiological value. The physiological value of common food protein is: 94% eggs, 85% milk, 83% fish, 77% shrimp, 76% beef, 77% rice, 76% cabbage and 67% wheat. The physiological value of protein is generally higher than that of protein.
(3) See whether the essential amino acids are rich, the types are complete and the proportion is appropriate. Complete species, sufficient quantity and appropriate proportion are called complete protein, such as protein, an animal, and protein, a bean. The variety is complete, and the proportion of feces is not appropriate. It is called semi-complete protein, which is rich in grains. Incomplete species are called incomplete protein, such as glial protein in skin and square meter glial protein in square meter. Mixing more than two kinds of food can make the amino acids complement each other, which can better meet the needs of human body. Eating more protein is not good either, it will increase the burden on the kidneys and increase the extra heat consumption, which is uneconomical. Therefore, we should eat protein reasonably.
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