As we all know, protein is the material basis of human life activities, and it plays an important role in maintaining good immunity. If there is no protein in the body, not only the nutrition will not be balanced, but also many health problems will occur. So, which foods have higher protein content? I share the top 1 high-quality protein foods, but sea cucumber and bird's nest are not on the list. I might as well change them often at ordinary times, which will help enhance my immunity and resistance. Let's take a look.

The first type: eggs

Eggs have always been known as "all-nutritious food", with 12.7 grams of protein per 1 grams of eggs. Because the amino acid composition of its protein is closest to that of human tissue protein, the utilization rate is as high as 98%, so it is called "ideal nutrition bank". As far as the absorption and digestibility of egg nutrition are concerned, boiling and steaming eggs should be the best way to eat, and the nutritional value of eggs can be almost completely digested and absorbed.

The second type: milk

Milk is the most important drink in people's daily life, and it is also an important source of protein. The content of protein per 1g of milk is about 2.8~3.4%. On the other hand, the proportion of essential amino acids in milk is close to human needs. It is suggested that adults can drink about 25 ~ 3ml of milk every day, that is, one cup in an ordinary cup. There are many kinds of milk drinks in the market, which can be generally divided into two categories: pure milk and milk-containing drinks. It is suggested that pure milk should be selected, and the less added ingredients, the better.

the third kind: fish

fish can be seen everywhere on the dining table, and it also belongs to high-quality animal protein. The protein content is usually around 15%-25%, which is easier to digest than livestock and poultry meat, and it tastes excellent, so it is loved by people. Children's memory will be improved if they eat more fish. From a health point of view, steaming method is most conducive to maintaining the low-fat characteristics of fish, with no loss of nutrition and delicious taste.

the fourth kind: shrimp

shrimp is a high-protein food, which contains 16.4 grams of protein per 1 grams, and is rich in minerals such as calcium, magnesium and vitamin A, and its meat is soft and easy to digest. For developing children, eating shrimp can promote the absorption of nutrients and help the body develop faster. The most respected thing is that mustard itself, which is cooked with clear water and eaten as a dip, also has the effect of promoting fat burning, ensuring that shrimp is fully nutritious and calcium is not lost.

Fifth: Chicken

Chicken is one of the most common meats in our daily life. Every 1 grams of skinless chicken contains 24 grams of protein, which can supplement the body with rich high-quality protein, and its protein amino acid composition pattern is close to that of eggs and milk, and it also has the effects of warming the middle warmer, regulating qi, invigorating the spleen and stomach, and strengthening tendons and bones, which will be very obvious for improving the body's immunity. Chicken belongs to fresh and tender meat, so it is recommended to use stew or steaming, so as not to spoil the delicious taste of chicken and not to lose nutrients.

the sixth kind: duck meat

the protein content of duck meat is relatively high. Every 1g of duck meat contains 15g of protein, and the saturated fatty acid content is obviously less than that of pork and mutton. Moreover, the fat content of duck meat is moderate and evenly distributed, which is easy to digest. It has the effects of nourishing yin, nourishing the stomach, promoting diuresis and reducing swelling, and can supplement the nutrients consumed in hot season. Duck meat can be made in a variety of ways, which can be used to cook all kinds of nutritious soups, and can also be fried, braised and baked.

Seventh: lean beef

Beef is also a classic high-protein food for promoting muscle synthesis, and the protein of 1g beef is generally above 2%. Compared with pork and chicken, the amino acid composition of protein in beef is close to the needs of human body. In addition, there are many elements such as sodium, potassium, phosphorus, sulfur and chlorine, which are highly absorbed and utilized by human body. Especially, the thinnest part of beef is low in fat content and cholesterol content, and the fat content is only about 2 grams, which is an excellent food source to help muscle growth and repair.

the eighth kind: lean mutton

the meat quality of mutton is more tender and easy to digest than beef. Every 1g of lean mutton contains 2.5g of protein, which can provide high-quality protein and heme iron for human body to use, supplement enough calories and vitamins. When it is cold, boil a pot of fragrant mutton soup and rinse half a catty of fresh mutton slices, which can not only protect the body from cold, but also replenish the body. When choosing mutton, try to choose less fat meat, and recommend low-temperature healthy cooking.

ninth: lean pork

pork is a meat food that many families eat every day. What many people didn't expect was that the protein content of lean pork is also very high, which can be as high as 29 grams per 1 grams, and the fat content is only 6 grams, which can play a good role in supplementing protein, and the fat content will be reduced after stewing. From the perspective of nutritional components, stewing, boiling and steaming are the best methods, while frying and baking are the worst.

the tenth kind: soybean

soybean, including soybean, black bean and green bean, is a crop with the highest content and reasonable amino acid composition in protein, and is affectionately called "plant cow". The content of protein is about 3% to 4%, and its protein content is almost twice that of meat, eggs and fish. The composition and proportion of essential amino acids are similar to those of animal protein. After soybean is soaked, boiled, ground and made into bean products (soybean milk, tofu, dried bean curd, bean curd brain, etc.), the digestibility can be increased to 9% at once, which not only satisfies the taste but also benefits health.