foods. However, complementing two plant sources or combining an animal and a vegetable source in one meal increases the nutritional value of the meal tremendously. All vegetables and fruits are poor sources of proteins. Fig .
: Complementary proteins Pongal Rice kheer ACTIVITY - Match the right answer ) Polypeptides - Essential amino acid ) Legumes - Complete protein ) Proline - Conjugated protein ) Arginine - Non-essential amino acid ) Tryptophan - Derived protein ) Meat - Simple protein ) Nucleoproteins - Semi-essential amino acid ) Albumin - Incomplete protein ACTIVITY - » Display food sources of complete and incomplete proteins » Prepare and display any dish which is an example of complementary proteins - - Proteins and lipids Protein content of foods The protein contents (range) of various groups of foods are given in table . Table . : Protein content (range) of different groups of foods Food groups Protein content g/kg Cereals and millets - Pulses (legumes) dry – Oilseeds and nuts – Meat, fish and liver - Eggs – Milk(fresh)/100ml . – .
Milk,(whole) powder – Milk,(skimmed )powder - Vegetables(fresh) Leafy – Roots and tubers – . Other vegetables - . Functions of proteins Proteins form a major part of total body structures and they participate in many activities in our body. The major functions of protein in our body is presented in table .
. . Protein requirements The important factors affecting the utilization of dietary proteins are the following: DO YOU KNOW...? One gram of protein on oxidation yields Kcal ) Calorie intake : For the maximum utilization of dietary proteins, the calorie intake should be adequate.
If the calorie intake is inadequate, a part of the dietary protein will be wasted in meeting the energy requirements and the protein need will not be satisfied. ) Digestibility co-efficient of proteins: In the utilization of dietary proteins, a part of the proteins is lost in digestion and in metabolism. ) Biological or