Chapter 17-Part 2. Protein in Foods. WHERE DO THEY COME FROM?. Eggs Meat Fish Poultry. Variety of sources. Other Sources of Proteins. Fruits Vegetables Grains Nuts (They just do not have as many amino acids). Eggs. Contain almost every vitamin and mineral you need.
Protein in Foods
Variety of sources
(They just do not have as many amino acids)
Contain almost every vitamin and mineral you need
Yolks are rich in:
-several B vitamins
-calcium only present in the shells
Membrane Thin albumen
Yolk Thick albumen
albumen (egg white) – makes up 54% of the
inner contents of an egg, known for
ovalbumin, a major protein in egg white.
Chalaza – a twisted ropelike structure that keeps the egg yolk centered.
Last part of the egg to
coagulate and may
remain slightly watery.
Where should eggs NOT be stored in a refrigerator?
It exposes eggs to light and temperature every time you open the door.
It hastens chemical changes that ultimately deteriorates the egg.
connective tissues made of collagen and elastin
Two proteins with long, strong molecules.
From plants nuts and legumes (dry deans, peas, lentils, soybeans
Nuts – peanuts, walnuts
Carry a rich source of nutrients
trapped in a protein film by whipping.