Protein , A nutrient that helps our bodies grow and repair. , Function , The job something does (for example, protein helps to build muscles). , Source , A food where we can get protein from, like meat, fish or beans. , High Biological Value (HBV) , Proteins from animals that have all the amino acids the body needs, e.g. eggs and chicken. , Low Biological Value (LBV) , Proteins from plants that do not have all the amino acids, e.g. lentils or beans. , Protein complementation , When two LBV proteins are eaten together to make a full protein, like beans on toast. , Alternative protein , Protein that does not come from meat, like tofu or mycoprotein. , Soya , A type of bean used to make foods like soya milk and tofu. , Tofu , A soft food made from soya milk, often used instead of meat. , Mycoprotein , A protein made from a type of fungus, used in foods like Quorn. , TVP (Textured Vegetable Protein) , Protein made from soya flour that can be used in foods like burgers. , Kwashiorkor , A disease caused by not eating enough protein. , Oedema , Swelling in the body caused by lack of protein. , Immune system , The part of the body that fights illness and infection. , Dietary Reference Value (RDV) , The amount of a nutrient you should eat each day. , Deficiency , When you do not get enough of a nutrient. , Excess , When you have too much of a nutrient. , Nutrients , Substances in food that our bodies need to work properly. , Vegetarian , A person who does not eat meat or fish. , Vegan, A person who does not eat any food from animals, including milk or eggs..

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