(1) Any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes
"A diet high in protein"
Suggested by Berzelius in a letter to Mulder, from French protéine and German Protein from from .
- One of three major classes of food or source of food energy (4 kcal/gram) abundant in animal-derived foods (ie: meat) and some vegetables, such as legumes. see carbohydrate and fat for the other two major classes
- A large, complex molecule composed of one or more long chains of amino acids, in which each chain is held together by peptide bonds.