Proteins also have pros and cons. Are you eating the right ones?

Protein is the main participant in life activities and plays an important role in the human body. Normal adults should consume a certain amount of protein every day to maintain a positive nitrogen balance in the body. Special groups should pay more attention to protein intake to maintain health. In fact, protein also has pros and cons. There are some small details that are worth noting when choosing protein-rich foods. Today, let’s talk about them.

■ Soy protein

The protein content of soybeans is between 36% and 40%, and the protein content of soybeans per 100 grams is about 35.0 grams. Its amino acid composition is also relatively reasonable, and its utilization rate in the body is high. It is a very good source of protein among plant proteins. Dried tofu, tofu brain, and soy milk are all good choices for sources of soy protein. Now the Isolated Soy Protein(90% protein) and Soy Protein Concentrate(65% protein) are also the better options.

■ Egg protein

Eggs contain 11%-14% protein and are an important source of high-quality protein. The protein content of egg whites and yolks varies greatly, but generally speaking, their overall amino acid composition is relatively balanced. Because it is relatively simple to cook, it can be steamed, boiled, fried, stir-fried, or stewed. It is suitable for all ages and is a high-quality protein for daily meals. One of the important sources, it is often used as a reference protein to evaluate the protein content and amino acid composition of other foods.

■ Milk protein

The protein content of milk (milk) is 3.0%-3.5%, and the protein content of milk per liter is about 30 grams. Because of its relatively balanced amino acid composition, it is an important source of high-quality protein for the body. Like egg protein, it is often used as a reference protein.

■ Meat protein

Meat protein mainly refers to the muscle parts of poultry, livestock and fish. Fresh chicken contains protein content ranging from about 15% to 22%. Chicken protein is better absorbed and utilized by the human body, and its nutritional value is better than that of plant protein. Common meat proteins include lean pork, lean beef, lean lamb, duck, chicken, various fish, etc., which are also important to the human body. Protein source.

Infants, children and teenagers, pregnant women, wet nurses, the elderly, etc. should pay attention to supplementing high-quality protein. Although protein is important to everyone, these groups of people need to pay special attention to supplementing with high-quality protein.

Infants, young children, children and adolescents are in a critical period of growth and development. Supplementing high-quality protein can promote their normal growth and development and reduce the incidence of malnutrition, anemia and other nutrition-related diseases caused by protein deficiency.

Pregnant women and lactating mothers also require a large amount of protein, which is beneficial to the normal development and differentiation of fetal organs and tissues in the mother, enables lactating mothers to maintain normal milk production, and improves the immunity of lactating mothers and infants.

The digestive system function of the elderly is weakened, and the absorption rate of protein decreases. Adequate daily protein intake is conducive to maintaining a positive nitrogen balance in the body, and is also of positive significance in preventing diseases such as weight loss, sarcopenia, anemia, and osteoporosis.

It is worth noting that people with kidney disease, abnormal liver function, and children with phenylketonuria should make reasonable choices under the guidance of professional physicians and clinical nutritionists when choosing protein foods.

Possible dietary risks when supplementing high-quality protein:

■ Protein allergy

90% of allergens in food are proteins. Theoretically, any food containing protein can cause allergies, but only proteins with a molecular weight large enough to induce an immune response are potential allergens. Allergies to egg foods and milk often occur in children. The occurrence of allergies can be reduced through some simple methods, such as heating milk, eliminating milk allergen whey protein to eliminate allergies, and cooking eggs thoroughly to reduce the occurrence of egg allergies. If severe allergic reactions occur, seek medical attention immediately.

■ Lactose intolerance

Infants and young children or some elderly people will suffer from lactose intolerance symptoms such as diarrhea when consuming milk and dairy products due to lactase deficiency or insufficiency. In addition to milk, you can choose other foods rich in high-quality protein, such as poultry meat, lean meat, Eggs and plant proteins, etc.

■ Biotin deficiency and salmonella food poisoning caused by eggs

Biotin is also a vitamin. If it is deficient, it will cause hair thinning, loss of luster, dry skin, scaly dermatitis, red rash and other changes. Because egg whites contain avidin, long-term consumption of raw eggs or undercooked eggs will affect biology. Absorption and utilization of biotin, leading to biotin deficiency.

Undercooked eggs are also a cause of salmonella food poisoning. Therefore, cooked and fully heated eggs and their products not only promote the absorption and utilization of their nutrients, but also ensure food safety to a large extent.