Which of the following has the highest  protein content?
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A. Sherbet; is made with egg white; sugar; which are low in fat and protein.\n\nB. Pudding; would have the main ingredient of flour, with only one egg and milk and or fruit or chocolate.\n\nC. Fruit gelatin; Has no protein that I know of, it consists of fruit, water and gelatin (thickener)\n\nD. Egg custard (not packet) if you are using fresh eggs and milk has many whole eggs (egg white and yellow), vanilla flavour and cooked to thicken to make the custard.\n\nAnswer; D\n\nProtein is mostly meat, fish and chicken.
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For vegans, tofu and other soy derivatives remain the best sources for protein as far as I know. Legumes and pulses are also high in protein. But make sure you're somehow supplementing your diet with essential amino acids not found in a plant-based diet. \n\nCheck out this site on nutrition analysis: http://www.nutritiondata.com/index.html
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A large egg provides 6 grams of protein.  The egg white contains 3.6 g of protein, while the egg yolk contains 2.7 g of protein.
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Each organism has its own type of proteins. If you eat a chicken finger, and a beef burger and a fish sandwich, you have taken in fish, chicken, cow and wheat protein. Your body digests it by separating the proteins into amino acids. These then are put back together into human proteins. Theproteins and all different. proteins of the original meat or plant are different colors and different amino acids. The essential amino acids we need are obtained best by a variety of proteins. Lobster, pig, lamb, clam, soy, nut, are all
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Of the 20 fundamental amino acids of which proteins can be made by DNA, roughly half can, and half cannot, be made by a human body starting from other materials.  Clearly, all 20 are necessary to health, so a person must ingest those that the body cannot make.  Foods differ in their percentages of the various amino acids in their proteins, and a foodstuff which is missing one of the essential ones is called incomplete.  Vegetable proteins are much more likely to be incomplete than are those from animal (meat) sources, so persons on a purely vegetable diet are at risk of dietary deficiency disease unless the vegetables are carefully chosen.  Unfortunately, food packaging is not labeled with the quantities of essential protein present.
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Beans and pulses, chicken, white meaty fish like haddock, cheese, rice and red meat are all quite high in protein.
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Derive nutrients from the most nutrient and protein-rich areas (muscles, heart).
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best suplements is proteins, creatin, amino acids ,vitamins and minerals.
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I asked this same question at the Wikipedia reference desk not long ago. See below for a summary of the answer. (It discusses both protein length- the number of amino acids and molecular weight):\nI am looking for a rule of thumb on the molecular weight of proteins. Any opinion of the "average" MW of proteins? Or the range of MW that most proteins fall in? I know this is an ill defined question, so don't bother telling me that..... ike9898 22:32, 3 January 2006 (UTC)\n\nA molecular mass of about 40,000 is fairly average. Proteins such as myoglobin and calmodulin are good examples of proteins that do not try to do a whole lot, but they show that a particular biological function can often be accomplished with a 15-20 kDa protein. Many proteins combine several functional domains and can easily be 40, 60, 80, 100 kDa. Many membrane proteins have multiple transmembrane domains plus a cytoplasmic and an extracellular domain. Transmembrane proteins in the range of 80-160 kDa are fairly common. Attempts have been made to identify all the proteins in various organisms. In Mycoplasma hyopneumoniae the average protein size is 388 amino acids (see). The recent article, "Protein length in eukaryotic and prokaryotic proteomes" says that among the Eukaryotic proteins analyzed the average protein was 361 amino acids long while in Bacteria the average was 267 amino acids. --JWSchmidt 00:05, 4 January 2006 (UTC) \n\nThank you! Using another rule of thumb (number of amino acids times 110 = estimate of MW): \n388 amino acids represents a MW of about 42.6 kDa \n361 """" 39.7 kDa \n267 """" 29.4 kDa
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Nitrogen is the key element which gives proteins their functionality. The body needs proteins to build and repair tissues. Animals get these proteins from plants who get it from the air. The nitrogen in the air also keeps us from bursting due to excessive respiration.
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Low carb, high protein.
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Pasta in essence is a complex carbohydrate.  So the answer would be primarily carbon, hydrogen, and oxygen.  Additionally, there would be the elements comprising the various amino acids which make up the proteins, which in addition to the standard carbon/hydrogen/oxygen molecules, would also contain nitrogen.  As well, there are the various vitamins and minerals (such as iron), associated with grain, but I couldn't tell you what those are.
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beef has the most. if yr looking at what meats and foods are best try seeing if this helps>>>
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There are proteins of animal provenience, that are called also nobble proteins. They asimilate better than the others(I mean of herbal provenience). I aggree that you have to check out the pyramid of nutrition. Go to www.usda.gov, for example and do your search. Another important point that you have to check out, is the DRD(daily recommended dose),\nthat is how much do you need to take every day and how much contains each portion.\n\nKaterina
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Plasma consists of 90% water. Rest is plasma protein(7-9%) and the other rest is serum globulins,prothrombin,fibrinogen,enzymes,meneral ions(Na+,K+, Cl-, etc), amino acids,sugars,hormones,urea,vitamins,fatty acids.
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Proteins:\nAny of a group of complex organic macromolecules that contain carbon, hydrogen, oxygen, nitrogen, and usually sulfur and are composed of one or more chains of amino acids. Proteins are fundamental components of all living cells and include many substances, such as enzymes, hormones, and antibodies, that are necessary for the proper functioning of an organism. They are essential in the diet of animals for the growth and repair of tissue and can be obtained from foods such as meat, fish, eggs, milk, and legumes.\n\nNucleic Acid:\nAny of a group of organic substances found in the chromosomes of living cells and viruses that play a central role in the storage and replication of hereditary information and in the expression of this information through protein synthesis. In most organisms, nucleic acids occur in combination with proteins; the combined substances are called nucleoproteins. Nucleic acid molecules are complex chains of varying length. The two chief types of nucleic acids are DNA (deoxyribonucleic acid), which carries the hereditary information from generation to generation, and RNA (ribonucleic acid), which delivers the instructions coded in this information to the cell's protein manufacturing sites.\n\nHope tht helped
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Super Mega Mass 2000 still delivers the most protein; carbohydrates; micronutrients and healthy calories for the best price;