Arrange the following animal products in terms of percent protein from highest to lowest:
- Cow milk
- Egg
- Meat
- Fish
Show Answer & Explanation
Correct Answer: (B)
Explanation:
The typical protein percentage by weight for these products is:
- (3) Meat: ~20-25% (e.g., chicken breast, lean beef)
- (4) Fish: ~18-25% (e.g., tuna, salmon)
- (2) Egg: ~12-13% (per whole, raw egg)
- (1) Cow Milk: ~3.2-3.5% (whole milk)
Therefore, the correct order from highest to lowest protein content is (3), (4), (2), (1).
📚 Additional Info: Protein in Animal Products
Protein is a vital macronutrient made of amino acids, essential for building muscle, repairing tissue, and producing enzymes. Animal products are “complete proteins,” meaning they contain all nine essential amino acids our bodies cannot produce.
| Food Product | Approx. Protein (per 100g) | Key Note |
|---|---|---|
| (3) Meat (e.g., Chicken Breast) | ~20-25 g | Leaner cuts generally have a higher protein percentage. |
| (4) Fish (e.g., Tuna, Salmon) | ~18-25 g | Also a rich source of Omega-3 fatty acids. |
| (2) Egg (Whole) | ~12.5 g | Highly “bioavailable” protein. One large egg (~50g) has about 6-7g of protein. |
| (1) Cow Milk (Whole) | ~3.3 g | Protein content is much lower by weight due to high water content (~87%). |
Key Concepts for Exams
- Variability: These numbers are averages. Protein content in meat and fish depends on the cut (lean vs. fatty).
- Concentrated Products: Dairy products like Greek yogurt (~10%) or cheese (~25-30%) are much more protein-dense than milk because water is removed.
- Bioavailability: This refers to how well the body can absorb and use the protein. Eggs are often the benchmark, with a score of 100.