随着时间的推移,蛋壳中的蛋白质分解成其构成成分氨基酸。
Over time, the protein in the eggshell breaks down into its constituent amino acids.
饭盒里的成分包括60%的蔬菜、30%的蛋白质以及10%的脂肪。
The mix in the lunchbox includes 60% vegetables, 30% protein, and 10% fat.
显而易见，绞细的火鸡肉是一种很好的低脂替代品，但是在烹饪时，肉质会变干，因为脂肪是保持蛋白质水份的主要成分。
Ground Turkey is an obvious lower-fat alternative, but it dries out when it is cooked since fat is the key ingredient to keep proteins moist.
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