Nutrients and why you need them

B12

What it does: Vitamin B12 is used in making DNA, the building block of genes, and in maintaining healthy nerve and red blood cells.

How much you need: 2.4 micrograms a day for people 14 and older provides all the body needs.
Food sources of B12: B12 is bound to protein, so foods like meat, fish, eggs and dairy products like yogurt and milk are the principal sources.

Chromium

What it does: Chromium is required by the body for the process that turns food into usable energy, helping insulin prime cells to take up glucose.

How much you need: Despite disappointing findings on chromium supplements and weight loss, the body still needs it. The daily recommended intake for adults is 50 to 200 mcg.
Food sources of chromium: Best sources of chromium are whole-grain breads and cereals, meat, nuts, prunes, raisins, beer and wine.

Vitamin K

What it does: Vitamin K is used by the body to produce an array of different proteins.

How much you need: The current recommended daily intake of vitamin K is 90 micrograms for women and 120 for men. Luckily, vitamin K deficiency is extremely uncommon.

Food Sources of Vitamin K: Kale, spinach, broccoli, asparagus, arugula, green leaf lettuce, soybean oil, canola oil, olive oil and tomatoes.

Potassium

What it does: Potassium is involved in almost every vital body process: maintaining blood pressure, heart and kidney function, muscle contraction, even digestion.

How much you need: Surveys show that most Americans get less than half the recommended amounts of potassium, which is 4,700 milligrams (mg) daily for adults and teens.

Food sources of potassium: Foods that are closest to their original states are best, so be sure to choose whole, unprocessed foods as often as possible, especially fruits and vegetables, low-fat dairy products, whole grains, fish and lean meats.

How much you need: Around 300 mg/day (women) and 350 mg/day (men), with the upper limit for supplemental magnesium at 350 mg.

Food sources of magnesium: The mineral is abundant in avocados, nuts and leafy greens including acorn squash, kiwi and almonds.

Vitamin C

What it does: Researchers have long known that vitamin C is an essential building block of collagen, the structural material for bone, skin, blood vessels and other tissue.

How much you need: The current recommended daily intake for men is 90 mg and for women it is 75 mg. The body can only absorb a maximum of about 400 milligrams a day.

Food Sources of Vitamin C: Virtually everything in the produce section including oranges, green bell peppers, strawberries, broccoli, cantaloupe and tomatoes, turnip greens, sweet potatoes and okra.

Vitamin D

What it does: Early on, most of the concern focused on bones, since vitamin D, working along with calcium, helps build and maintain them.

How much you need: Official recommendations now call for 200 IU for children and 600 IU for people over 71, with other groups falling somewhere between.

Food sources of vitamin D: We rely on fortified milk and breakfast cereals to get most of our dietary vitamin D.

Folate

What it does: Folate is necessary for the production of new cells, including red blood cells. Folate deficiency remains a major cause of spinal-cord defects in newborns.

How much you need: Many dietitians recommend taking a multivitamin with 400 mcg of folic acid; 1,000 mcg per day is the safe upper limit for folic acid.

Food sources of folate: Rich sources of folate include liver, dried beans and peas, spinach and leafy greens, asparagus and fortified cereals.

Zinc

What it does: Zinc is integral to almost every cell of the human body, from keeping the immune system healthy to regulating testosterone.

How much you need: The recommended dietary intake for men is 11 mg/day, for women 8 mg/day.
Food sources of zinc: Oysters, cooked beef tenderloin, turkey, chickpeas, roast chicken leg, pumpkin seeds, cooked pork tenderloin, plain low-fat yogurt, wheat germ, tofu, dry roasted cashews and Swiss cheese.

DNA repair, the formation of red blood cells and vitamin K absorption.

How much you need: The RDA in men and women is 23 IU, or 15 milligrams, and because many E-rich foods come from nuts and oils, some low-fat diets may be inadequate in vitamin E.

Food Sources of Vitamin E: Wheat germ oil. Sunflower seeds, cooked spinach, almonds, safflower oil and hazelnuts.

Impact of dietary protein in most conventional feed, protein digestibility of 75-90%, if a protein in feed can be used, it can not be said that it is a high-protein feed. A protein types: If feather meal, protein content in 86%, but only 25% digestible, in contrast to digest protein soybean meal to 90%. 2, fiber levels: Like hay, corn straw, alfalfa are high in fiber, can be used to provide a lot of protein. 3, smashing degree: For most conventional feed, protein digestibility of 75-90%, if a protein in feed can be used, it can not be said that it is a high-protein feed. A protein types: If feather meal, protein content in 86%, but only 25% digestible, in contrast to digest protein soybean meal to 90%. 2, fiber levels: Like hay, corn straw, alfalfa are high in fiber, can be used to provide a lot of protein. 3, smashing degree: Not good use of feed grinding, will reduce the role of digestive enzyme protein surface, and reduce the protein digestibility. 4, heating addressed: In the production, processing, prolonged heating can reduce the protein digestibility. 5, protease inhibitor: As for containing soybean trypsin inhibitor, potato contains chymotrypsin inhibitor, these components reduces protein digestibility. 6, non-protein nitrogen NPN Urea as a non-protein nitrogen, non-ruminant animals can not use bacteria to digest, and therefore it can not use non-protein nitrogen. Smash not good feed, will reduce the role of digestive enzyme protein surface, and reduce the protein digestibility. 4, heating addressed: In the production, processing, prolonged heating can reduce the protein digestibility. 5, protease inhibitor: As for containing soybean trypsin inhibitor, potato contains chymotrypsin inhibitor, these components reduces protein digestibility.

Additional information :

From timesofindia.indiatimes.com:
However, the throughput of both approaches is limited by the speed of the protein digestion process. Present research into fast protein enzymatic.
Sit down, enjoy your family and friends company for at least half an hour after the meal this will aid digestion.
More recently, we demonstrated that the protein digestion rate is an independent factor regulating postprandial protein gain. Indeed, in young men.
However, these two approaches are both limited by their inability to speed up the protein digestion process. Present researches for fast protein.
Later on, in the small intestine, amylase is released from the pancreas and finishes off the digestion. Protein is partly digested.
Here is information about the absorption and digestion of proteins. Read about the protein.
Direct digestion in the gel band eliminates transfer of the protein of interest to a membrane and allows Coomassie staining.
In solution protein digestion using trypsin as protease. amount of trypsin necessary for digestion. The protein amount.