Milk, Meat and Eggs are good sources of

Concept

Foods are classified by the macro- and micronutrient they supply in the largest, most characteristic amount. Proteins are built from amino acids and are the body's main material for building and repairing tissues (muscle, enzymes, antibodies). Animal-origin foods that come from the bodies, secretions, or reproductive cells of animals carry these complete proteins as their defining nutrient.

Application

Milk, meat and eggs are all animal-origin foods. Each is recognised in standard nutrition as a rich, complete-protein source:

• Meat is largely muscle tissue, which is structural protein.

• Eggs contain albumin, a reference high-quality protein used as the benchmark for protein quality.

• Milk supplies casein and whey proteins.

Because their shared, defining nutrient is protein, the correct answer is Proteins.

Contrast

• Carbohydrates are the characteristic nutrient of grains, cereals, bread, potatoes and sugars — not of milk, meat and eggs (milk's small lactose content is minor compared with its protein).

• Fats are the defining nutrient of oils, butter, ghee and nuts; although meat and eggs contain some fat, protein is what makes this group a recognised food category.

• Vitamins are micronutrients supplied broadly by fruits and vegetables and are not the principal, group-defining nutrient of these three foods.