Tag: Protein quality assessment

According to the Food and Agriculture Organization, the quality of a protein is primarily determined by its essential amino acid profile and its digestibility. Understanding the methods of assessing protein quality is crucial for making informed dietary choices, developing nutritional products, and ensuring adequate nutrition for various populations.

According to nutritional studies, egg protein has one of the highest biological values, often serving as a benchmark for measuring protein quality. This highlights the importance of understanding the difference between BV and net protein utilization, two key metrics for evaluating how efficiently the body uses the protein it consumes.