ABSTRACT:

This project explores the different types of biomolecules and their

presence in common foodstuffs. Biomolecules, including
carbohydrates, proteins, lipids, and nucleic acids, are vital
components of all living organisms, and they can be found in
various foods that form a significant part of the human diet.
Carbohydrates, found in foods like bread, rice, and fruits, provide
a quick source of energy. Proteins, essential for body growth and
repair, are abundant in foods such as meat, eggs, and legumes.
Lipids, or fats, are found in oils, butter, and dairy products, serving
as long-term energy storage.
This project aims to provide an understanding of how these
biomolecules function in the body and how they can be sourced
from everyday foods. Through examples, it will illustrate the
importance of each type of biomolecule in maintaining health and
supporting vital biological processes. The study focuses on the
role of these biomolecules in nutrition, offering a general
overview of their types and food-based examples.
.

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INTRODUCTION:
Biomolecules are essential organic molecules that constitute the
foundation of life. They are the building blocks of all living organisms,
playing a crucial role in maintaining the structure and function of
cells. These molecules include carbohydrates, proteins, lipids, and
nucleic acids, each serving unique and vital functions in biological
systems.
In the context of human nutrition and health, three
specific classes of biomolecules carbohydrates,
proteins and vitamins are particularly significant.
These molecules are obtained from the food we
consume and they are indispensable for various metabolic processes that sustain life.
• Carbohydrates are the primary source of energy for the body. They are
involved in various physiological processes, including cellular respiration,
which converts glucose into energy. Carbohydrates are found in a variety of
foodstuffs such as grains, fruits, and vegetables.
• Proteins are vital for the growth and repair of tissues. They serve as enzymes,
hormones, and structural components within cells. Proteins are composed of
amino acids, which are obtained from both plant and animal sources like
legumes, meat and dairy products.
• Vitamins are organic compounds that are required in small
quantities but are essential for the normal functioning of
metabolism. Vitamins play roles in immune function, vision,
blood coagulation and more. They are categorized into
fat-soluble and water-soluble vitamins, each
found in different food sources.
This project aims to explore these biomolecules in
greater detail focusing on their presence in various
foodstuffs. By understanding the types, functions and
significance of carbohydrates, proteins and vitamins, we can better appreciate their
role in maintaining health and well-being. The project will also include experimental
sections to demonstrate the presence of these biomolecules in selected food items
offering a practical perspective on the theoretical knowledge.
The study of biomolecules is not just a topic of academic interest; it is also crucial
for understanding the basic principles of nutrition, diet and health. By analysing the
biomolecules in our daily diet, we can make informed decisions that contribute to a
balanced and healthy lifestyle.

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DEFINITION OF BIOMOLECULES:

A biomolecule or biological molecule is loosely

defined as a molecule produced by a living organism and essential
to one or more typically biological processes. Biomolecules include
large macromolecules such as proteins, carbohydrates, lipids and nucleic acids, as
well as small molecules such as vitamins and hormones. A more general name for
this class of material is biological materials. Biomolecules are an important element
of living organisms, those biomolecules are often endogenous, produced within the
organism but organisms usually need exogenous biomolecules, for example
certain nutrients, to survive.

IMPORTANCE IN LIVING ORGANISMS:

• Structural Role: Biomolecules like proteins and lipids contribute to the
physical structure of cells and tissues, such as muscle fibres, cell membranes
and connective tissues.
• Energy Source: Carbohydrates and lipids serve as key sources of energy. They
are broken down in the body to provide the energy needed for growth,
movement and other vital functions.
• Catalysts and Regulators: Proteins, in the form of enzymes, act as catalysts
that speed up chemical reactions in the body. They also regulate various
physiological processes.
• Genetic Information: Nucleic acids, like DNA and RNA, carry the genetic
information necessary for the growth, development and reproduction of
organisms.

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ROLE IN FOOD:
Biomolecules are also a crucial part of our diet. They are found in various food
items and are necessary for
maintaining good health. For
example:
• Carbohydrates provide energy
and are found in foods like
bread, rice, and fruits.
• Proteins are vital for growth
and repair and are present in
meat, eggs and beans.
• Vitamins are necessary for
various bodily functions and
are found in fruits, vegetables
and dairy products.
Understanding biomolecules and their roles helps us appreciate their significance
in both our bodies and the foods we eat. This knowledge is essential for making
informed choices about nutrition and health.

TYPES OF BIOMOLECULES:
CARBOHYDRATES:
Definition and Classification: Carbohydrates are organic compounds made of
carbon, hydrogen, and
oxygen, generally
with a 1:2:1 ratio
(Cm(H2O)n). They are
classified into three
main types:
• Monosaccharides: The simplest carbohydrates, consisting of single sugar
molecules.
o Trioses: Three carbon atoms (e.g., Glyceraldehyde).
o Tetroses: Four carbon atoms (e.g., Erythrose).
o Pentoses: Five carbon atoms (e.g., Ribose).
o Hexoses: Six carbon atoms (e.g., Glucose and Fructose).

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 • Disaccharides: Two monosaccharides linked by a glycosidic bond.
o Sucrose (glucose + fructose): Found in sugar cane and beets.
o Lactose (glucose + galactose): Found in milk.
• Polysaccharides: Complex carbohydrates with long chains of
monosaccharides.
o Starch: Energy storage in plants, found in potatoes and rice; includes
amylose (linear) and amylopectin (branched).
o Glycogen: Energy storage in animals, mainly in the liver and muscles.
o Cellulose: Structural component in plant cell walls; provides dietary
fibre.

Functions in the Body:

• Energy Source: Carbohydrates are broken down into glucose, which is used
to produce ATP, essential for cellular energy.
o Glycolysis: Converts glucose to pyruvate, producing ATP.
o Krebs Cycle: Processes pyruvate for additional ATP production.
• Cellular Processes:
o Cell Recognition and Signalling: Carbohydrates on glycoproteins and
glycolipids help with cell recognition and immune responses.
o Structural Support: Cellulose provides rigidity in plants; glycogen
serves as an energy reserve in animals.

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Examples in Foodstuffs:
• Monosaccharides:
o Glucose (C6H12O6): Found in fruits such as grapes, oranges and
bananas. It is also present in honey and as a component of other
carbohydrates like sucrose and starch.
o Fructose (C6H12O6): Found in fruits, honey and high-fructose corn
syrup. It is sweeter than glucose and often used in sweeteners.
• Disaccharides:
o Sucrose (C12H22O11): Found in sugar cane, sugar beets and many
processed foods and beverages. It is commonly used as table sugar and
sweeteners.
o Lactose (C12H22O11): Found in milk and dairy products. Individuals
with lactose intolerance may experience digestive issues due to
insufficient lactase enzyme activity.
• Polysaccharides:
o Starch (C6H10O5): Found in high amounts in potatoes, rice, pasta and
bread. It is a major carbohydrate source in many diets and is broken
down into glucose during digestion.
o Cellulose (C6H10O5): Found in vegetables, fruits and whole grains. It
contributes to dietary fibre, which aids in digestion and helps prevent
constipation.

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PROTEINS:
Proteins are complex macromolecules composed of long chains of amino
acids. They play crucial roles in various biological processes, including muscle
building, enzyme function and immune responses.
Proteins are complex molecules composed of amino
acids linked by peptide bonds. The general formula for
an amino acid is R−CH(NH2)−COOH, where R
represents the variable side chain.
Amino Acids:
• Essential Amino Acids: Cannot be made
by the body and must be obtained from
food.
o Leucine: Important for muscle repair.
o Lysine: Needed for growth and tissue repair.
• Non-Essential Amino Acids: Can be synthesized by the body.
o Alanine: Involved in glucose metabolism.
o Aspartic Acid: Important in the urea cycle and neurotransmission.
Peptides:
• Dipeptides: Two amino acids (e.g., carnosine).
• Tripeptides: Three amino acids (e.g., glutathione).
• Oligopeptides: 4-20 amino acids.
• Polypeptides: Longer chains; proteins are long polypeptides.
Protein Structure:
• Primary Structure: Sequence of amino acids in a chain.
• Secondary Structure: Local folding into alpha-
helices and beta-sheets.
• TertiaryStructure: Overall 3D shape of a single
polypeptide.
• Quaternary Structure: Arrangement of multiple
polypeptides into a functional protein (e.g.,
haemoglobin).

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Functions in the Body:
• Muscle Building: Proteins like actin and myosin are essential for muscle
growth and repair.
• Enzyme Function: Enzymes are proteins that speed up biochemical reactions.
o Amylase: Breaks down starch.
o Proteases: Digest proteins.
o Lipases: Break down fats.
• Immune Response: Proteins like antibodies help defend against pathogens.
Examples in Foodstuffs:
Animal Sources: These provide complete proteins, meaning they contain all
essential amino acids in adequate amounts.
• Meat: Includes beef, pork, and lamb. Rich in
high-quality proteins and essential
nutrients.
• Fish: Sources like salmon, tuna,
and cod provide high-quality
protein and omega-3 fatty
acids.
• Eggs: Contain all essential
amino acids and are a highly
bioavailable protein source.
• Dairy Products: Milk, cheese and yogurt are excellent
sources of complete proteins and calcium.
Plant Sources: Often lack one or more essential amino acids but can be combined to
form complete proteins.
• Legumes: Beans, lentils and chickpeas are rich in protein and fiber.
• Nuts: Almonds, walnuts and peanuts provide protein and healthy fats.
• Seeds: Chia seeds, flaxseeds and hemp seeds are good sources of protein and
essential fatty acids.

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FATS:
Fats are lipids made of carbon, hydrogen and oxygen. They are hydrophobic
and are classified into three main types: triglycerides, phospholipids and sterols.

Definition and Classification:

• Triglycerides: The most common type of fat, consisting of:
o Glycerol: A three-carbon backbone.
o Fatty Acids: Long
hydrocarbon chains
with a carboxyl group.
They can be:
▪ Saturated Fatty
Acids: No double
bonds (e.g., Stearic
Acid in animal fats).
▪ Unsaturated Fatty Acids: One or more double bonds, which can
be:
▪ Monounsaturated: One double bond (e.g., Oleic Acid in
olive oil).
▪ Polyunsaturated: Two or more double bonds (e.g.,
Linoleic Acid in vegetable oils).
• Phospholipids: Major components of cell membranes, consisting of:
o Glycerol: Backbone molecule.
o Two Fatty Acids: Attached to glycerol.
o Phosphate Group: Hydrophilic, creating a bilayer structure in cell
membranes (e.g., Phosphatidylcholine).
• Sterols: Lipids with a four-ring structure, including:
o Cholesterol: Found in cell membranes, a precursor for steroid hormones
and vitamin D.
o Steroid Hormones: Such as oestrogen and testosterone, which regulate
various body functions.

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Functions in the Body:
• Energy Storage: Fats store more energy per gram than carbohydrates and
proteins (9 calories/gram). Stored in adipose
tissue, fats provide energy, insulation and
protection for organs.
• Cell Membrane Structure: Phospholipids
and cholesterol are key to cell membrane
integrity. The bilayer structure with
phospholipids and the stabilizing role of
cholesterol maintains membrane fluidity.
• Signalling: Fats are involved in signalling
and producing bioactive molecules:
o Eicosanoids: Signalling molecules
from polyunsaturated fatty acids,
including prostaglandins (inflammation and blood flow regulation),
leukotrienes (immune response) and thromboxanes (blood clotting).
o Steroid Hormones: From cholesterol, these regulate metabolism
(cortisol), reproduction (estrogen, testosterone), and immune responses.
Examples in Foodstuffs:
Animal Sources: Typically contain both saturated and unsaturated fats.
• Butter: Contains approximately 62% fat, predominantly saturated fats like
stearic and palmitic acids. It is commonly used in cooking and baking for
flavour and texture.
• Lard: Rendered pork fat, high in saturated fats and cholesterol. Traditionally
used in baking and frying.
• Fish: Fatty fish such as salmon, mackerel and sardines are rich in omega-3
fatty acids (e.g., EPA and DHA), which are beneficial for heart health.
• Meat: Provides a mix of saturated and unsaturated fats. Red meats (e.g., beef)
and poultry (e.g., chicken) contain varying amounts of fat depending on the
cut and preparation method.
Plant Sources: Usually rich in unsaturated fats, which are considered healthier
options.
• Olive Oil: Contains about 75% monounsaturated fats, primarily oleic acid. It
is widely used in Mediterranean diets and is known for its cardiovascular
benefits.

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 • Nuts: Almonds, walnuts, and peanuts are sources of monounsaturated and
polyunsaturated fats, along with proteins and antioxidants. They are used as
snacks or ingredients in various dishes.
• Avocados: High in monounsaturated fats, especially oleic acid and also
provide fibre, vitamins and minerals. They are used in salads, spreads and
smoothies.
• Seeds: Flaxseeds, chia seeds and sunflower seeds provide essential fatty acids
like omega-3 and omega-6. They are added to cereals, yogurts, and baked
goods for their nutritional benefits.

VITAMINS:
Vitamins are essential organic compounds needed in small amounts for various
physiological functions. They are categorized into fat-soluble and water-soluble
vitamins.
Definition and Classification:
• Fat-Soluble Vitamins:
o Vitamin A:
▪ Forms: Retinoids
(animal sources)
and carotenoids
(plant sources).
▪ Functions:
Essential for vision,
immune support and
cell growth.
o Vitamin D:
▪ Forms: D3 (from sunlight) and D2 (from fungi).
▪ Functions: Enhances calcium absorption, supports bone health
and modulates immune responses.
o Vitamin E:
▪ Forms: Alpha-tocopherol (most active form).
▪ Functions: Antioxidant that protects cells from damage and
supports skin health.
o Vitamin K:

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 ▪ Forms: K1 (from vegetables) and K2 (from fermented foods).
▪ Functions: Essential for blood clotting and bone health.
• Water-Soluble Vitamins:
o Vitamin C:
▪ Functions: Essential for collagen synthesis, antioxidant
protection, enhances iron absorption and supports immune
function.
• B-Complex Vitamins:
▪ Vitamin B1 (Thiamine): Supports carbohydrate metabolism and
nerve function.
▪ Vitamin B2 (Riboflavin): Involved in energy production and
supports skin and eye health.
▪ Vitamin B3 (Niacin): Aids in energy metabolism and DNA repair.
▪ Vitamin B5 (Pantothenic Acid): Important for fatty acid
metabolism and energy production.
▪ Vitamin B6 (Pyridoxine): Key for amino acid metabolism and
neurotransmitter synthesis.
▪ Vitamin B7 (Biotin): Supports fatty acid metabolism and
maintains hair, skin and nails.
▪ Vitamin B9 (Folate): Essential for DNA synthesis and cell
division.
▪ Vitamin B12 (Cobalamin): Necessary for red blood cell formation
and neurological function.
Functions in the Body:
• Fat-Soluble Vitamins:
o Vitamin A: Maintains vision,
immune function and cell
growth.
o Vitamin D: Regulates calcium
absorption and supports bone
health.
o Vitamin E: Protects cells from
oxidative damage.
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 o Vitamin K: Supports blood clotting and bone health.

• Water-Soluble Vitamins:
o Vitamin C: Important for collagen production, antioxidant protection
and iron absorption.
o B-Complex Vitamins: Facilitate energy production, support
metabolism and maintain overall health.
Examples in Foodstuffs:
• Fat-Soluble Vitamins:
o Vitamin A:
o Carrots: High in beta-carotene,
which converts to vitamin A.
o Sweet Potatoes: Rich in beta-
carotene, providing vitamin A.
o Spinach: Contains beta-
carotene and lutein.
o Mangoes: High in beta-
carotene, supporting vision and
immune health.
o Kale: Rich in beta-carotene,
lutein and zeaxanthin.
• Vitamin D:
o Fish Oil: Concentrated source of vitamin D.
o Fatty Fish: Salmon, mackerel and sardines are high in vitamin D.
o Egg Yolks: Contain vitamin D.
o Fortified Milk: Adds vitamin D for bone health.
o Fortified Orange Juice: Provides vitamin D.
• Vitamin E:
o Almonds: Rich in alpha-tocopherol, an active form of vitamin E.
o Sunflower Seeds: High in vitamin E.
o Avocados: Contain vitamin E and healthy fats.

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 o Wheat Germ Oil: Rich source of vitamin E.
• Vitamin K:
o Kale: High in vitamin K1.
o Broccoli: Contains vitamin K1.
o Brussels Sprouts: Rich in vitamin K1.
o Natto: High in vitamin K2.
Water-Soluble Vitamins:
• Vitamin C:
o Citrus Fruits: Oranges, grapefruits, and lemons are rich in vitamin C.
o Bell Peppers: High in vitamin C.
o Strawberries: Provide vitamin C and antioxidants.
o Kiwi: Contains a high amount of vitamin C.
o Brussels Sprouts: Good source of vitamin C.
• B-Complex Vitamins:
o Whole Grains: Brown rice, oats, and barley are rich in B vitamins.
o Legumes: Beans and lentils provide several B vitamins.
o Meat: Beef and pork are good sources of B12.
o Nuts and Seeds: Almonds and sunflower seeds are rich in B vitamins.
o Leafy Greens: Spinach and Swiss chard are good for folate.

MINERALS:
Definition:
Minerals are inorganic elements essential
for various physiological functions in the
body. They are crucial for maintaining
health and supporting numerous bodily
processes.
Functions:
o Structural Support:
o Calcium: Strengthens bones
and teeth.
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 o Phosphorus: Works with calcium for bone formation and energy
production.
o Fluid and Electrolyte Balance:
o Sodium: Regulates fluid balance and nerve function.
o Potassium: Balances sodium and supports muscle and nerve function.
o Chloride: Maintains fluid balance and aids digestion.
o Enzyme Activation:
o Magnesium: Supports over 300 enzymatic reactions, including those
for energy production.
o Zinc: Essential for enzyme function and immune support.
o Nerve and Muscle Function:
o Calcium: Necessary for muscle contraction and nerve transmission.
o Potassium: Crucial for nerve and muscle function, including heart
rhythm.
• Immune Support:
o Zinc: Vital for immune function and wound healing.
o Iron: Important for oxygen transport and immune support.
Examples in Foodstuffs:
• Calcium:
o Dairy Products: Milk, cheese,
and yogurt are rich sources of
calcium, which helps in
building and maintaining
strong bones and teeth.
o Leafy Greens: Kale and bok
choy provide a plant-based
source of calcium.
• Iron:
o Red Meat: Beef and lamb are
high in heam iron, which is
more easily absorbed by the

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 body compared to non-heam iron from plant sources.
o Legumes: Lentils, chickpeas, and beans are good sources of non-heam
iron, which is enhanced by consuming vitamin C-rich foods.
• Magnesium:
o Nuts and Seeds: Almonds and pumpkin seeds are rich in magnesium,
supporting muscle and nerve function.
o Whole Grains: Brown rice and oats are good sources of magnesium,
contributing to overall metabolic health.
• Potassium:
o Fruits: Bananas and oranges are high in potassium, which helps regulate
blood pressure and muscle function.
o Vegetables: Sweet potatoes and spinach provide significant amounts of
potassium.
• Zinc:
o Shellfish: Oysters and crab
are excellent sources of
zinc, important for immune
function and cell growth.
o Meat: Beef and pork
provide ample zinc,
contributing to overall
health.
• Sodium:
o Table Salt: A primary
source of sodium in the
diet, essential for fluid
balance and nerve function.
o Processed Foods: Many packaged and canned foods contain high levels
of sodium, which can affect blood pressure if consumed in excess.
• Iodine:
o Seafood: Fish such as cod and seaweed are rich in iodine, essential for
thyroid function and hormone production.
o Iodized Salt: A common source of iodine in many diets, used to prevent
iodine deficiency.
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EXPERIMENTAL SECTION:
Objective:
To study the presence of carbohydrates, proteins and vitamins in selected food
items through qualitative tests.
Materials Required:
• Chemicals:
o Benedict’s solution (for carbohydrates)
o Iodine solution (for starch)
o Biuret reagent (for proteins)
o Ninhydrin solution (for amino acids)
o 2,6-Dichlorophenolindophenol (DCPIP) solution (for vitamin C)
o Ethanol (for vitamin extraction)
• Apparatus:
o Test tubes
o Pipettes
o Test tube rack
o Beakers
o Bunsen burner or hot plate
o Filter paper
o Mortar and pestle (for grinding food samples)
o Centrifuge (if needed for vitamin extraction)
• Food Samples:
o Bread
o Milk
o Vegetables (e.g., spinach)
o Fruits (e.g., orange)
o Meat (e.g., chicken)

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Procedure:
• Preparation:
o Grind or chop the food samples to a fine consistency.
o Prepare extracts if necessary (e.g., by mixing with water and filtering).
• Carbohydrates:
o Reducing Sugars Test:
1. Place a small amount of food extract into a test tube.
2. Add an equal volume of Benedict’s solution.
3. Heat the test tube in a boiling water bath for 5 minutes.
4. Observe the colour
change (blue to green,
yellow, or red indicates
the presence of reducing
sugars).
o Starch Test:
1. Place a small amount of
food extract into a test
tube.
2. Add a few drops of iodine
solution.
3. Observe the colour change (blue-black indicates the presence of
starch).
• Proteins:
o Biuret Test:
1. Place a small amount of food extract into a test tube.
2. Add an equal volume of Biuret reagent.
3. Gently shake and observe any colour change (purple or pink
indicates the presence of proteins).
o Ninhydrin Test:
1. Place a small amount of food extract into a test tube.
2. Add a few drops of Ninhydrin solution.

18
 3. Heat the test tube in a boiling water bath for 5 minutes.
4. Observe any
colour change
(blue or purple
indicates the
presence of amino
acids).

• Vitamins:
o Vitamin C Test:
1. Prepare a food extract and add a few drops of DCPIP solution.
2. Observe the decolorization of the DCPIP solution (decolorization
indicates the presence of vitamin C).
o Other Vitamins:
1. Follow specific procedures for each vitamin, such as using UV
light for vitamin A or chemical assays for vitamin D.
Observations:
• Record the colour changes and any precipitates formed during each test.
• Note the presence or absence of each nutrient in the food samples based on the
results.
Results:
• Carbohydrates:
o Reducing Sugars: Presence indicated by colour change in Benedict’s test
(blue to green, yellow, or red).
o Starch: Presence indicated by blue-black colour with iodine.
• Proteins:
o Biuret Test: Presence indicated by purple or pink colour.
o Ninhydrin Test: Presence of amino acids indicated by blue or purple
colour.
• Vitamins:
o Vitamin C: Presence indicated by decolorization of DCPIP.

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NUTRITIONAL VALUE AND RECOMMENDED INTAKE
OF KEY BIOMOLECULES:
Introduction:
Understanding the nutritional value and recommended intake of
carbohydrates, proteins, fats and vitamins is essential for maintaining optimal health.
Each biomolecule plays a distinct role in bodily functions and overall well-being.
• Carbohydrates:
o Nutritional Value: Carbohydrates are the body's primary source of energy.
They are broken down into glucose, which fuels cellular processes and
physical activities.

o Recommended Intake: The Dietary Guidelines suggest that 45-65%

of daily calories should come
from carbohydrates. For an
average adult consuming 2,000
calories per day, this equates to
about 225-325 grams of
carbohydrates daily.
o Sources: Whole grains, fruits,
vegetables and legumes are
excellent sources.
• Proteins:
• Nutritional Value: Proteins are
crucial for tissue repair, muscle
growth, and enzyme production.
They are composed of amino
acids, some of which are essential
and must be obtained from the
diet.
• Recommended Intake: The
recommended daily intake for
protein is 0.8 grams per kilogram
of body weight. For example, a 70
kg adult should consume
approximately 56 grams of
protein daily.

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 • Sources: Meat, dairy products, legumes and nuts are rich in protein.
• Fats:
• Nutritional Value: Fats provide a concentrated source of energy and are
important for cell membrane structure, hormone production and absorption
of fat-soluble vitamins.
• Recommended Intake: Fats should make up 20-35% of daily calories. For
a 2,000-calorie diet, this is approximately 44-78 grams of fat per day, with
an emphasis on unsaturated fats.
• Sources: Avocados, nuts, seeds and fatty fish provide healthy fats.
• Vitamins:
• Nutritional Value: Vitamins are essential for various physiological
functions, including immune support, bone health, and antioxidant
protection.
• Recommended Intake:
o Vitamin A: 900 micrograms for men and 700 micrograms for women
daily.
o Vitamin C: 90 milligrams for men and 75 milligrams for women
daily.
o Vitamin D: 600 IU (15 micrograms) daily for adults.
• Sources: Fruits, vegetables, dairy products, and fatty fish provide essential
vitamins.
• Minerals:
• Nutritional Value: Minerals are crucial for various bodily functions,
including bone health, nerve transmission, and muscle contraction.
• Recommended Intake:
o Calcium: 1,000 milligrams daily for adults.
o Iron: 8 milligrams for men and 18 milligrams for women daily.
o Potassium: 3,500 milligrams daily for adults.
• Sources: Dairy products, leafy greens, nuts, and meat provide essential
minerals.

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CONCLUSION:
The study of biomolecules—carbohydrates, proteins, fats, vitamins, and
minerals—reveals their fundamental importance in biological systems and human
health. These molecules are not only essential for energy production, cellular
structure and metabolism, but they also play critical roles in maintaining overall well-
being.
Understanding the diverse functions of these biomolecules highlights the
intricate balance required for optimal health. Each class of biomolecule contributes
uniquely: carbohydrates provide quick energy, proteins support growth and repair,
fats contribute to long-term energy storage and cellular integrity, vitamins regulate
various physiological processes and minerals are vital for structural and functional
roles.
Incorporating a balanced intake of these biomolecules into our diet is crucial
for supporting bodily functions and preventing deficiencies. This comprehensive
view of biomolecules underscores their interconnectedness and importance in
sustaining life and promoting health.

22
BIBLIOGRAPHY:
1. National Center for Biotechnology Information
https://www.ncbi.nlm.nih.gov/
2. Khan Academy: Biomolecules
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india/xd3f69dae6f7b09ee
3. Chemistry LibreTexts: Biomolecules
https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Supplemental_
Modules_(Organic_Chemistry)/Biomolecules
4. Toppr: Biomolecules
https://www.toppr.com/guides/chemistry/biomolecules/
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chapter-14-biomolecules
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