Category I: Meat (including pigs, chickens and ducks, beef, etc. ).

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.

Tips: For example, lean beef contains protein 20. 1 00g; 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.

Tip: For example, eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. According to the analysis, every100g of eggs contains protein12.8g and fat11~15g. There are also some precautions when eating eggs, such as avoiding eating immature eggs and not drinking tea immediately after eating eggs.