| 摘要 |
A method of preparing a nutrified food product is disclosed, wherein the content of essential amino acids in a food is determined and an amount of essential amino acids is added to the food to form a nutrified food product having for each 10 grams of essential amino acids the following amounts of essential amino acids: (a) from 0.608 g. to 2.470 g. isoleucine; (b) from 0.913 g. to 4.102 g. leucine; (c) from 0.630 g. to 3.538 g. lysine; (d) from 0.116 g. to 1.167 g. methionine; (e) from 0.421 g. to 1.971 g. phenylalanine; (f) from 0.485 g. to 1.930 g. threonine; (g) from 0.104 g. to 0.700 g. tryptophan; and (h) from 0.630 g. to 2.850 g. valine.
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