B15 Mendez, Reian Harvey M.
10-Assertiveness
05/07/2023
Science 10
Pork Sinigang: Pork sinigang is
a comforting Filipino soup made
with a sour broth, typically
flavored with tamarind or other
souring agents. It features pork
as the main protein source and
includes a variety of
vegetables. Here's a
breakdown of the biomolecules
and their sources in pork
sinigang:
1. Carbohydrates: Pork
sinigang often includes starchy vegetables like taro (gabi) and radishes. These
vegetables contribute carbohydrates, which provide energy for the body. Taro is a
good source of complex carbohydrates, while radishes provide dietary fiber along
with some carbohydrates.
2. Proteins: The main source of proteins in pork sinigang is the pork itself.
Different cuts of pork can be used, such as pork ribs, pork belly, or pork shoulder.
The meat provides essential amino acids that are necessary for growth, repair,
and maintenance of body tissues.
3. Lipids (Fats): The specific part of the pork used in sinigang can determine the
amount of lipids present. For instance, pork belly contains a higher fat content
compared to leaner cuts. The fat from the pork adds flavor and richness to the
dish.
4. Nucleic Acids: Nucleic acids are primarily found in foods that contain DNA and
RNA. In pork sinigang, the specific part of the pork where you might find nucleic
acids is the pork bones. Pork bones, such as rib bones, can be included in the
soup, and they contain some nucleic acids.