蛋白质是一类化学结构非常复杂的有机化合物,其最大特点是含有氮元素。人体需要的蛋白质只能从食物中获得。本文仅就食物蛋白质的营养价值作一概述。在衡量食物的蛋白质营养价值时,常采用以下4个方面的标准: 1 蛋白质含量这是衡量食物蛋白质营养价值的基础指标。因为一种优质蛋白质只有具备一定的数据才能满足人体需要。确定食物中蛋白质含量的方法有直接测定法和计 Proteins are a class of very complex chemical structures of organic compounds, the most important feature is the nitrogen element. The protein the body needs can only be obtained from the food. This article gives an overview of the nutritional value of food proteins. In the measurement of protein nutritional value of food, often use the following four aspects of the standard: 1 protein content This is a measure of food protein nutritional value of the basic indicators. Because a high-quality protein only has certain data to meet the needs of the human body. Methods to determine the protein content of foods are directly measured and calculated