Proteins

Jamila R. Lepore and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Michelle Brown andWendy Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Nicole C. Agro andWendy Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Amanda L. Ford, Amanda L. Ford, andWendy Dahl

Protein is a nutrient that provides energy for our bodies and is involved in many vital functions, such as repair, maintenance, and immune function. It is a major structural and functional component of every cell in our body, including enzymes and many hormones.

Wendy Dahl andAlison O'Donoughue

A pureed diet may be recommended for individuals with swallowing problems; however, it can be challenging for those with a puréed diet to receive adequate protein, fiber, vitamins, and minerals. This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense.

Marina Axentii, Jiyan Aslan Ceylan, Roxanne Valle, Matthew E. Smith, andJuan E. Andrade Laborde

Mycoprotein is a protein-rich food ingredient produced from fungi through controlled biomass fermentation. It is gaining attention as part of diversified, modern diets. Unlike proteins derived from plants and animals, mycoprotein comes from fungi. The name mycoprotein references fungal mycelium, the naturally fibrous growth structure of fungi. Mycoprotein is consumed as whole fungal biomass rather than as an extracted protein isolate. It has a unique nutritional profile that combines protein, essential amino acids, and dietary fiber, while being low in saturated fat and free of cholesterol. As interest in sustainable food choices that support both human health and environmental stewardship has grown, mycoprotein has emerged as a potential contributor to resilient food systems.