The content of protein in meat is between 10%-20%, commonly known as lean meat with less fat, fat meat with more fat, and lean meat with more protein than fat meat. The fat content in meat is related to the species, age, body parts and fattening status of animals. There are more than 20 kinds of amino acids that make up protein, of which 8 kinds (essential amino acids) cannot be synthesized by human body and must be obtained by ingesting foods containing these 8 kinds of amino acids; Protein of meat food is completely protein, which can provide all kinds of amino acids needed by human body. When meat protein is digested in human body, the decomposed amino acids can be absorbed.

For example, lean beef contains 20. 1 00g of protein; Sauced beef contains 32g of protein per100g, and braised beef contains 25g of protein per100g.

The second category: eggs.

An egg consists of egg white and yolk. Egg white and yolk account for about 2/3 of the total edible portion and 1/3 respectively. The nutritional component of egg white is mainly protein, which contains essential amino acids needed by human body. Whole egg protein can be almost completely absorbed and utilized by human body, and it is the most ideal high-quality protein in food.

The third category: fish.

Fish food is tender, delicious, nutritious and easy to digest, and it is a favorite food. It is especially suitable for the elderly, children and patients. The fat content of fish is low, which is 1 ~ 10%, and the protein content is 15 ~ 20%. It belongs to high-quality protein with short muscle fiber, soft protein tissue structure, high water content, fresh and tender meat, easy to digest and absorb, and the digestibility reaches 87-98%.

Pregnant women and babies should be careful when eating fish.

The fourth category: beans.

There are many varieties of beans, mainly soybeans, broad beans, mung beans, peas and red beans. According to the type and quantity of nutrients, beans can be divided into two categories. A high-protein and high-fat bean represented by soybean. Another kind of beans is characterized by high carbohydrate content, such as mung beans and red beans. Beans have high nutritional value. If we insist on eating beans every day, the body can reduce fat content, enhance immunity and reduce the chance of getting sick. Beans are the best plant protein because of their high content of protein, good quality and close nutritional value to animal protein.

The fat content of soybean in beans is about 16%, of which more than 35% comes from protein. It can be processed into bean curd, dried bean curd and bean curd skin, and it can also be used to make soup like red beans and mung beans, which is delicious and can also prevent diseases.

Category 5: cereals.

Cereals mainly refer to the seeds of Gramineae plants. Including rice, wheat, corn and other miscellaneous grains, such as millet, black rice, buckwheat, oats, coix seed, sorghum and so on.

For example, wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid and vitamin A, etc. The content of protein is 10% ~ 20%.

The alkali-soluble gluten with high lysine content in protein accounts for 80% of rice. The content of lysine is higher than other grains, and the proportion of amino acids is reasonable. The digestibility of protein is over 90%, and its nutritional value is also high.