Question

Explain how these macromolecules break down in the body for energy. Include diagrams in your description. What are the major differences between the two meals? Is the turkey sub a healthier meal when looking at the macromolecules available?

Answer 1

Answer: Each macromolecule is broken down by a specific enzyme. Turkey is a very rich source of protein, niacin, vitamin B6, and the amino acid tryptothan and also contains anti-cancer properties. Light, skinless roasted turkey is low on saturated fat and total fat.