Foods in meat, poultry, dry peas and beans, eggs, and nuts group and in the milk, yoghurt and cheese group contribute an abundance of high quality protein. The protein of these foods contain ample amounts of all the essential amino acids relative to human bodies’ need for them, and the rest of the diet provides protein-sparing energy and needed vitamins and minerals.
Eggs provide the optimal mixture of essential amino acids among food sources; hence, eggs receive the highest quality rating compared with other foods.
Two others, the vegetable group and the grains group, contribute smaller amounts of protein, but they can add up to significant quantities. These foods tend to lack one or more of the essential amino acids. However, there is an exception – soya beans contain all of them.
Mixtures of plant proteins can serve as a complete and well balanced source of amino acids for meeting human physiological requirements.
However, the combination of right foods is necessary to obtain the necessary levels of both the essential or indispensible amino acids.
Protein content of wheat and flour is considered one of the best single indices of bread making quality.
Protein often occurs in foods in physical or chemical combinations with carbohydrates and lipids.
Food sources of protein and amino acids
