Abstract
AT a time when the world faces a food shortage for man and beast, the nutritive evaluation of protein foodstuffs is a matter of first importance The relative values of the different proteins in nutrition are based upon their content of those special amino-acids which cannot be synthesized in the animal body and are indispensable for its growth and continued health. All these 'essential' amino-acids are not present in every protein. With a knowledge of the amino-acid composition of the various animal and vegetable proteins, it is possible to choose proteins so that they become mutually supplementary, and thus to ensure a diet that contains the qualitative and quantitative requirements of essential amino-acids.
The Amino Acid Composition of Proteins and Foods
Analytical Methods and Results. By Dr. Richard J. Block and Diana Bolling. Pp. xiv + 396. (Springfield, Ill., and Baltimore, Md.: Charles C. Thomas; London: Baillière, Tindall and Cox, 1945.) 6.50 dollars.
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The Amino Acid Composition of Proteins and Foods. Nature 156, 33 (1945). https://doi.org/10.1038/156033b0
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DOI: https://doi.org/10.1038/156033b0