Guest guest Posted January 18, 2011 Report Share Posted January 18, 2011 Here some info about Gelatin that can help reach some daily protein needs in this first phase: Proteins are made by amino acid Properties Gelatin is a vitreous, brittle solid that is faintly yellow to white and nearly tasteless and odorless. It contains 84-90% protein, 1-2% mineral salts and 8-15% water. Gelatin is a foodstuff and not a food additive. Consequently it has no " E " number. Protein quality of gelatin Gelatin contains 9 of the amino acids essential for humans. Amino Acid g amino acids per 100 g pure protein Alanine 11.3 Arginine * 9.0 Aspartic Acid 6.7 Glutamic Acid 11.6 Glycine 27.2 Histidine * 0.7 Proline 15.5 Hydroxyproline 13.3 Hydroxylysine 0.8 Isoleucine * 1.6 Leucine * 3.5 Lysine * 4.4 Methionine * 0.6 Phenylalanine 2.5 Serine 3.7 Threonine * 2.4 Tryptophan * 0.0 Tyrosine 0.2 Valine 2.8 * Essential Amino Acid Gelatin can be used to create a nutritious and varied dietary plan for patients and convalescents. It is highly nutritious yet easily digestible and can be used in liquid foods which are palatable and easy to absorb. You can check more info at the web site www.gelatin-gmia.com that would be a good source to add protein to your broth without the nasty taste of the whey protein Quote Link to comment Share on other sites More sharing options...
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