The laboratory of Quality and Safety of Products of Animal and Vegetable Origin, Feed and Environmental Objects of the Omsk Reference Center (Omsky Biocluster member) carried out the analysis of dumplings with potatoes and mushrooms. Experts have found that the content in the production of proteins is lower than allowed by regulatory documentation.
Protein content in food products varies widely. Products of animal origin, legumes and cereals are richer in protein. Fruits, berries and most vegetables contain little protein. The nutritional value of proteins is due to the qualitative and quantitative composition of the amino acids contained in them. Proteins of animal origin, as well as cereals and legumes, are more valuable. The diet should include both animal and vegetable proteins, as they contain some of the components necessary for the human body.
