Protein

<h2 class="subHeader">Protein</h2>

Eating wheat germ or bulgur provides a good source of <a in_hdr="" in_rurl="http://i.trkjmp.com/click?v=VVM6MTk5ODY6MTE4OnZlZ2V0YXJpYW4gcHJvdGVpbjoxNzJiMzY2MTFmYWQ0NmNhNWJmNjIwMDg3NTJiZDc0Nzp6LTExMjItMTE1MTE2Ond3dy5saXZlc3Ryb25nLmNvbToxMDUzOjg1ZWJiYWY1MmIwYzgxN2FhYzY0YmMyNzdkMDBiNGY5" href="http://www.livestrong.com/article/460469-bulgur-vs-wheat-germ/#" id="_GPLITA_2" title="Click to Continue > by CouponDropDown" >vegetarian protein</a>. One serving of wheat germ has 13.3 g of protein, while a serving of bulgur contains 8.6 g. If you are a vegetarian, increase the amount of protein you take in by adding beans or nuts to these foods; meat eaters can add poultry or seafood. You should consume 50 g to 175 g of protein daily.

Edible animal material, including <a href="http://en.wikipedia.org/wiki/Muscle" title="Muscle" >muscle</a>, <a href="http://en.wikipedia.org/wiki/Offal" title="Offal" >offal</a>, <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a>,<a href="http://en.wikipedia.org/wiki/Egg_(food)" title="Egg (food)" >eggs</a> and <a href="http://en.wikipedia.org/wiki/Egg_white" title="Egg white" >egg whites</a>, contains substantial amounts of protein. Almost all <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable" >vegetable</a> matter (in particular<a href="http://en.wikipedia.org/wiki/Legume" title="Legume" >legumes</a> and <a href="http://en.wikipedia.org/wiki/Seed" title="Seed" >seeds</a>) also includes proteins,

although generally in smaller amounts. Mushrooms have high protein content. Any of these may be sources of<a href="http://en.wikipedia.org/wiki/Essential_amino_acid" title="Essential amino acid" >essential amino acids</a>. When <a href="http://en.wikipedia.org/wiki/Protein" title="Protein" >proteins</a>are heated they become denatured (unfolded) and change texture. In many cases, this causes the structure of the material to become softer or more <a href="http://en.wikipedia.org/wiki/Friable" title="Friable" class="mw-redirect" >friable</a> - meat becomes cookedand is more friable and less flexible. In some cases, proteins can form more rigid structures, such as the coagulation of <a href="http://en.wikipedia.org/wiki/Albumen" title="Albumen" class="mw-redirect" >albumen</a> in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much <a href="http://en.wikipedia.org/wiki/Cake" title="Cake" >cake</a> cookery, and also underpins many desserts based on <a href="http://en.wikipedia.org/wiki/Meringue" title="Meringue" >meringue</a>.