Definitions
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noun 
  1. (context, nutrition) 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
  2. (biochemistry) A large, complex molecule composed of long chains of amino acids linked by a peptide bond
Translations: 
  • Italian: proteina(it)f
Etymology: Suggested by w:Jíns Jakob Berzelius, Berzelius in a letter to w:Gerhardus Johannes Mulder, Mulder, from the "".


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