{"id":283,"date":"2025-12-12T18:27:50","date_gmt":"2025-12-12T18:27:50","guid":{"rendered":"https:\/\/sites.wp.odu.edu\/mariorodriguez-eportfolio\/?page_id=283"},"modified":"2025-12-12T18:31:53","modified_gmt":"2025-12-12T18:31:53","slug":"fundamental-biomolecules-assignments","status":"publish","type":"page","link":"https:\/\/sites.wp.odu.edu\/mariorodriguez-eportfolio\/fundamental-biomolecules-assignments\/","title":{"rendered":"Fundamental Biomolecules Assignments"},"content":{"rendered":"\n
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Pan-Seared Salmon \u2013 Write-up Portion<\/strong><\/p>\n\n\n\n

FATS<\/h1>\n\n\n\n

6 oz salmon filet: 22 g of fat<\/p>\n\n\n\n

1 tbsp unsalted butter: 11 g of fat<\/p>\n\n\n\n

Total fat ~ 33g of fat<\/p>\n\n\n\n

MAJOR FATTY ACIDS<\/strong><\/p>\n\n\n\n

Fatty Acid<\/strong><\/td>Carbons<\/strong><\/td>Saturated or Unsaturated<\/strong><\/td>Mono or Poly<\/strong><\/td>Omega Number<\/strong><\/td>Essential?<\/strong><\/td><\/tr>
Oleic Acid<\/strong><\/td>18<\/td>Unsaturated<\/td>Monounsaturated<\/td>Omega-9<\/td>No<\/td><\/tr>
Palmitic Acid<\/strong><\/td>16<\/td>Saturated<\/td>N\/A<\/td>N\/A<\/td>No<\/td><\/tr>
Stearic Acid<\/strong><\/td>18<\/td>Saturated<\/td>N\/A<\/td>N\/A<\/td>No<\/td><\/tr>
Myristic Acid<\/strong><\/td>14<\/td>Saturated<\/td>N\/A<\/td>N\/A<\/td>No<\/td><\/tr>
Palmitoleic Acid<\/strong><\/td>16<\/td>Unsaturated<\/td>Monounsaturated<\/td>Omega-7<\/td>No<\/td><\/tr>
Eicosapentaenoic Acid<\/strong><\/td>20<\/td>Unsaturated<\/td>Polyunsaturated<\/td>Omega-3<\/td>Conditionally essential<\/td><\/tr>
Docosahexaenoic Acid<\/strong><\/td>22<\/td>Unsaturated<\/td>Polyunsaturated<\/td>Omega-3<\/td>Conditionally essential<\/td><\/tr>
Linoleic Acid<\/strong><\/td>18<\/td>Unsaturated<\/td>Polyunsaturated<\/td>Omega-6<\/td>Essential<\/strong><\/td><\/tr>
Vaccenic Acid<\/strong><\/td>18<\/td>Unsaturated<\/td>Monounsaturated<\/td>Omega-7<\/td>No<\/td><\/tr>
Alpha-Linolenic Acid<\/strong><\/td>18<\/td>Unsaturated<\/td>Polyunsaturated<\/td>Omega-3<\/td>Essential<\/strong><\/td><\/tr>
Lauric Acid<\/strong><\/td>12<\/td>Saturated<\/td>N\/A<\/td>N\/A<\/td>No<\/td><\/tr>
Arachidonic Acid<\/strong><\/td>20<\/td>Unsaturated<\/td>Polyunsaturated<\/td>Omega-6<\/td>No<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

CARBOHYDRATES<\/strong><\/p>\n\n\n\n

Neither salmon nor the butter its seared in contain any carbohydrates.<\/p>\n\n\n\n

0g of carbohydrates, sugars, added sugars, starches, fiber, etc.<\/p>\n\n\n\n

PROTEINS<\/strong><\/p>\n\n\n\n

Most, if not all, of the protein in the dish comes from the amino acid-rich salmon filet. Butter doesn’t contribute to the protein profile of the dish. A standard 6 oz salmon filet contains around 35 grams of protein.<\/p>\n\n\n\n

Salmon contains all 9 essential amino acids in adequate proportions, making it a complete protein source. Most animal-derived protein sources are complete proteins with great amino acid compositions.<\/p>\n\n\n\n

ESSENTIAL AMINO ACIDS<\/strong><\/p>\n\n\n\n

Histodine<\/p>\n\n\n\n

Isoleucine<\/p>\n\n\n\n

Leucine (Particularly rich in this one)<\/p>\n\n\n\n

Lysine<\/p>\n\n\n\n

Methionine<\/p>\n\n\n\n

Phenylalanine<\/p>\n\n\n\n

Threonine<\/p>\n\n\n\n

Tryptophan<\/p>\n\n\n\n

Valine<\/p>\n\n\n\n

VITAMINS AND MINERALS<\/strong><\/p>\n\n\n\n

Salmon cooked in butter is an incredibly nutrient dense food.<\/p>\n\n\n\n

 According to the FDA, it is an excellent source of:<\/p>\n\n\n\n