   from Wiktionary, Creative Commons Attribution/Share-Alike
License    • n. Any of numerous large, complex naturally-
produced molecules composed of one or more long chains of amino
acids, in which the amino acid groups are held together by
peptide bonds.   • n. One of three major classes of food or
source of food energy (4 kcal/gram) abundant in animal-derived
foods (ie: meat) and some vegetables, such as legumes. see
carbohydrate and fat for the other two major classes  from the
GNU version of the Collaborative International Dictionary of
English    • n. In chemical analysis, the total nitrogenous
material in vegetable or animal substances, obtained by
multiplying the total nitrogen found by a factor, usually 6.25,
assuming most proteids to contain approximately 16 per cent of
nitrogen.   • n. any polymer of an amino acid joined by peptide
(amide) bonds. Most natural proteins have alpha-amino acids as
the monomeric constituents. All classical enzymes are composed
of protein, and control most of the biochemi