The protein content of meat is between 10% and 20%, commonly known as lean meat is less fat meat, while fat meat is more fat meat, lean meat has more protein than fat meat. The fat content of the meat is related to the type of animal, age, body parts, and fattening condition.

The amino acids that make up protein, *** there are more than 20 kinds, of which there are 8 kinds (essential amino acids) can not be synthesized by the human body itself, must rely on the intake of food containing these 8 kinds of amino acids to obtain; and meat food protein is a complete protein, which can provide the body with all the kinds of amino acids needed. When meat protein is digested in the body, the amino acids that are broken down can be absorbed.

Tips: such as lean beef, containing 20.1 grams of protein per 100 grams; soy sauce beef, containing 32 grams of protein per 100 grams, braised beef, containing 25 grams of protein per 100 grams.

Eggs are composed of egg white and yolk. Egg white and yolk respectively accounted for about 2/3 and 1/3 of the total edible part. egg white nutrients in the main protein, containing essential amino acids needed by the body, the whole egg protein can be almost completely absorbed and utilized by the body, is the most ideal food quality protein.

Tips: such as eggs, eggs are one of the best sources of nutrition for human beings, eggs contain a large number of vitamins and minerals and have a high biological value of protein. For humans, eggs have the best quality of protein, second only to breast milk.

According to the analysis, each 100 grams of eggs contain 12.8 grams of protein, containing 11 to 15 grams of fat. Eat eggs also have some precautions, such as avoid eating uncooked eggs, do not drink tea immediately after eating eggs.

Fish food is tender, tasty, nutritious, easy to digest, is a favorite food. Especially suitable for the elderly, young children and patients.

Fish fat content is low, the content of 1 to 10%, and the protein content of 15 to 20%, is a high-quality protein, fish muscle fibers are shorter, the protein tissue structure is fluffy, water content, tender meat, easy to digest and absorb, digestibility of 87-98%.

Tip: Pregnant women and babies should be cautious when eating fish.

There are many varieties of legumes, mainly soybeans, fava beans, mung beans, peas, adzuki beans and so on. According to the type and amount of nutrients in legumes can be divided into two main categories. A class of high protein, high fat legumes represented by soybeans, the other legumes are characterized by high carbohydrate content, such as mung beans, adzuki beans.

The nutritional value of legumes is very high, every day adhere to the consumption of legumes, the human body can reduce the fat content, increase immunity, reduce the chances of disease, beans contain high protein content, good quality, its nutritional value is close to the animal proteins, is the best plant protein.

Tips: soybean fat content of soybeans about 16% more than 35% are protein, can be processed into tofu, dry tofu, tofu skin, and like red beans, mung beans can also be boiled in soup to drink, taste good can also prevent disease Oh.