Sources of Protein | Biology Ideas | Source and Uses

Here are some Important sources of Protein…



Common name – Soyabean

Botanical source – Glycine max L.

Family – Leguminosae

Part Used – Seed

Type: Simple protein – glycinine, phaseolin, legumelin

sources of protein

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Soyabean seeds contain high percentage of proteins. They are also rich source of calcium, iron and vitamins (B-complex) .They are consumed as food.

Soyabean flour is used in making bakery products, biscuits, bread etc. As it is low in starch content it forms ideal ingredient for diabetic patients.

Soyabean milk obtained by grinding boiled seeds with water is nutritious like cow milk and is used for preparing curd, butter milk, tofu etc

Soya sauce is prepared with soyabean and rice flour after fermentation with Aspergillus oryzae.

Soyabean oil is edible oil it is used in cooking and salad dressings.

Soyabean oil is used in the manufacture of soaps, lubricants etc. It is also used in paints, varnishes and enamel industries.

Soyabean meal –the residue left after extraction of oil is rich protein feed for cattle, pig and poultry.



Common name – Rajgira

Botanical Name –  Amaranthus sps

A. hypochondriacus

A. caudatus

A. cruentus

Family – Amaranthaceae

Part Used – Grain

Type – Protein – Globulin (Amaranthin), Glutelins,  also small amounts of Albumin and Prolamins

The name Amaranthus comes from the Greek word AMARANTOS- meaning eternal or unwilting.

Grain Amaranth is a pseudo – cereal because it produces small grain like seeds and its overall nutrient profile is similar to cereals.

Read Also : Classification of Proteins | Biology Ideas | simple proteins



Grain Amaranth contains exceptionally high amounts of calcium, iron and vitamin C.

It is very rich source of potassium, vitamin A, E, C, folic acid and protein.

Grain Amaranth is an important health food as its crude protein content is high (14-19%) with high lysine and tryptophan content. It appeals to consumer since these essential amino acids are low in cereals.

Grain Amaranth seeds are sprouted, roasted, ground into flour, mixed with sugar to make confectionary items, rolled into balls (laddos), cooked as porridge or popped (Rajgira Lahi) like popcorn or flaked like oatmeal.

Grain Amaranth is being developed as energy food to be combined with traditional cereal grains in breakfast food, bread, multigrain crackers, pancakes or popped as pop snack food.

Grain Amaranth is gaining popularity as it is rich in proteins and is easy to digest.

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Common Name – Spirulina

Botanical Name – Spirulina sps

S. maxima

S. platensis

S. fusiformis

Family – Oscillatoriaceae

Part Used – Entire filament

Type – Protein

Spirulina is a microscopic, unicellular, spirally coiled, filamentous, nonmotile, autotrophic, photosynthetic, prokaryotic alga (blue green alga). It contains photosynthetic pigments such as chlorophyll ‘a’, xanthophylls, carotenes and   C – phycocyanin and C – phycoerythrin. It contains high percentage of digestible proteins (62 – 72 %) as compared to milk and egg. Besides, it also contains fats (6%), carbohydrates (16%), vitamins (like biotin, riboflavin, folic acid, thiamine, cobalamine), minerals (like Ca, P, Fe, Na, K), essential amino acids (like lysine, cysteine, methionine, threonine, phenylalanine), gamma linolenic acid, antioxidants and enzymes.

Read More on Wikipedia…



Spirulina is used as a supplementary food in the diet of under-nourished children because it is rich source of proteins, vitamins, amino acids, minerals, crude fibres etc.

It is very popular health food. It is used to control obesity, as it is poor in fats.

Spirulina possesses many medicinal properties. It lowers sugar level in blood due to presence of gammalinolenic acid. It also prevents accumulation of cholesterol.

It is a rich source of antioxidants thus giving protection form life threatening diseases like stroke, cancer etc.

It is a good source of Beta-Carotene which helps to maintain good skin and hair.

Spirulina contains high quality of proteins and vitamins so it is used in making variety of beauty product like shampoos, face creams etc.


Agaricus bisporus

Common Name –  Common Mushroom

Botanical Name – Agaricus bisporus

Family –  Agaricaceae

Part Used – Fruiting body (Basidiocarp)

Type – Protein

Mushrooms are low in calories and carbohydrates, are almost cholesterol free and are high in vitamins and minerals, all of which serve as important essential requirements for human health.

Agaricus bisporus is an excellent source of proteins, dietary fibers, vitamins namely- riboflavin, thiamine, pantothenic acid, niacin, folic acid as well as minerals like potassium, selenium, copper, manganese, zinc, iron, antioxidants- ergothioneine. The fungal cell wall contains β-glucans along with ergosterol, tocopherols, linoleic acid, and lectins.



Agaricus  bisporus  has high protein content and can be used for overcoming  malnutrition especially  in  developing  and  undeveloped  countries.

It is medicinally important due to its anticancer, antidiabetes, antioxidant, and antimicrobial properties.

It reduces cholesterol levels thus reducing cardiovascular diseases.


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