One of the most important constituents of food is proteins. It is the amino acid composition that determines its value. Proteins are extremely necessary for building cells, tissues of the human body and maintaining many vital functions.
Amino acids in food
The content of essential amino acids in foods determines their biological value for the organism. The biological value of protein also determines the degree of digestion by the body after digestion. The degree of digestion, in turn, depends on several factors. In what state is the body, the activity of its enzymes and the depth of hydrolysis in the intestine. Also, the degree of digestion largely depends on the pretreatment of the protein when preparing food. Wiping, grinding, digestion and heat treatment facilitate and accelerate the processes of digestion and assimilation of protein, especially plant origin.
Products rich in amino acids
Consider the products in which the amino acids are contained. The main source of essential amino acids is food. Proteins of animal and vegetable origin must necessarily be present in the daily diet of a person. The saturation with amino acids of vegetable and animal protein is different, therefore it is necessary to monitor the proper combination of these proteins. It is best to eat meat and fish with flour products, milk with cereals, eggs with potatoes.
Products with a high content of amino acids are necessary for a person in the same way as air, so it is worth paying enough attention to protein foods when making a diet.
The content of amino acids in products
Products containing amino acids: eggs, fish, meat, liver, cottage cheese, milk, yoghurt, bananas, dried dates, brown rice, beans and grains, pine nuts, almonds, cashews, peanuts, chickpeas, amaranth.
Amino acids in products table
Essential amino acids in foods
Most often in the diet there is a shortage of three amino acids, which is why the products containing protein are usually judged by the amount of their content.
So, let's consider what products contain amino acids methionine, tryptophan and lysine.
Methionine is mostly found in dairy products, but it is also found in acceptable amounts in fish, meat and eggs. Among the representatives of vegetable protein, the presence of methionine can boast beans and buckwheat.
Tryptophan is found in eggs, cheese, fish, cottage cheese and meat. However, in the meat the percentage of its content is different, depending on the part of the carcass. In connective tissues (neck, shank) it is very small, and in the pulp and the tenderloin is more than enough. Among the products of plant origin, tryptophan is rich in beans, peas and soy.
Lysine contains all dairy products, as well as cheese, egg yolk, cottage cheese, fish, meat and legume plants.
Free amino acids in foods
Free amino acids in foods are contained in scanty amounts. Most of them are part of those proteins that are hydrolyzed by protease enzymes in the gastrointestinal tract. An amino acid molecule that is not bound to other molecules is very quickly absorbed into the blood directly from the intestine and prevents the destruction of muscles. That's why in sports nutrition free amino acids are very popular, despite its high cost. Digestion is quite energy-consuming and long-lasting process, and for the fast supply of the athlete's organism with protein it is the free amino acids that are suitable, as well as possible.