Tag: Protein scoring

According to the Food and Agriculture Organization (FAO), protein quality is measured using specific scientific methodologies, not a simple 1-4 grading scale. The term "protein grade 4" is therefore a misnomer in nutritional contexts, often confused with medical test results for protein in urine. This article clarifies this key distinction and explains the official methods used to evaluate protein quality.

The human body requires a constant supply of protein to build and repair tissues, and not all protein sources are created equal. The biological value (BV) score is a metric that measures how efficiently the body utilizes the protein consumed in the diet for tissue formation. A higher score indicates a more efficient and higher-quality protein source.

According to the Food and Agriculture Organization of the United Nations, a protein's ability to meet human metabolic needs for essential amino acids and nitrogen is paramount. But what determines the quality of proteins in the foods we eat? This comprehensive guide explores the primary factors that distinguish high-quality protein from lower-quality sources.