Protein

Protein

1. Eggs

   • Selection
     • AA, A, B
       • The bigger the grade the cleaner and how thick the egg whites are
   • Nutrition
     • 6.3 grams of protein
     • rich in protein and full of vitamins and minerals with few calories.
     • Vitamins - A, D, E ,B12, B6
     • Minerals - Iron, Zinc, Potassium, Sodium, Phosphorus, Magnesium
     • 1 large egg is 1 serving
       • 5 ounces of protein daily
         • Trans fat, Saturated fat/ Polyunsaturated, Monounsaturated fat.
     • jumbo and large
       • Recipes go with large eggs.
   • Storage
     • Eggs will age faster in room temp than in the fridge
     • Put in the fridge when still in shell for hard boiled.
     • Store on the inside shelf for best results.
   • Preparation
     • Poaching
     • Scrambled,
     • Hard Boiled, Hard cooked
     • Fried
     • Baked
     • Cooking it i medium to low heat.

2. Soy, Rice and beans, Quinoa

3. Apart of ever cell and tissue in the body

   • Amino acids - 20 different kinds - Two sections
     • 9 Essential
       • Required for growth. Needed to live
       • Come from mostly animals
     • Non Essential

4. All 9 essential amino acids - Makes it a high protein mean

5. Red Meat

   • Nutrional Value
     • Complete protein
       • Body tissue - repair and build
     • Iron- needed for healthy blood
     • B vitamin - used for energy, nerves, appetite
     • Zinc for healing
     • saturated fats - insualtion
   • Preparation
     • Beef, Pork, Lamb, Veal
     • Poultry
     • fish
     • Beating with meat mallet
     • marinating it
     • Dry heat - for tender cuts
       • Roasting and broiling
         • baking frying
     • Moist heat
       • need liquid to tenderize
         • braising and stewing
   • selection
     • Wholesomeness - Good to eat
     • Grading - Quality to marbling
   • storage
     • 2 days in fridge or 6 months in a freezer
     • leftovers good for 2-3 days