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Butter has a very low amount of proteins. they are rich in fats. Milk is a good source of proteins.

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What types of macromolecules are in Reese's?

Reese's contain primarily carbohydrates (sugars), fats (in the form of peanut butter and cocoa butter), and proteins (in the form of peanut butter). The dominant macromolecules in Reese's are carbohydrates and fats.


What macromolecules are in a peanut butter and jelly sandwhich on wheat bread?

A peanut butter and jelly sandwich on wheat bread contains carbohydrates from the bread, sugar from the jelly, and proteins and fats from the peanut butter. These macromolecules provide energy and nutrients to the body.


Is lactose a polymer?

Dairy are rich in proteins, milk,cheese, yogurt has good amount of proteins. Butter is not a good proteins source but they are rich in fats. It is essential to have enough amount of proteins in our daily meal.


Why is macro molecules important to butter?

Macromolecules are crucial to butter as they determine its physical properties and nutritional profile. Primarily composed of lipids, butter's structure affects its texture, flavor, and melting point, making it a versatile ingredient in cooking and baking. Additionally, the presence of proteins and small amounts of carbohydrates in butter contributes to its overall functionality and flavor, enhancing the culinary experience. Understanding these macromolecules helps in tailoring butter for various dietary needs and culinary applications.


Proteins and jelly?

Proteins are macronutrients essential for building and repairing tissues in the body, while jelly is a sweet, gelatinous substance made from fruit juice, sugar, and pectin. Proteins are found in a variety of foods such as meat, dairy, and legumes, while jelly is often used as a spread or dessert topping.

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