|
Whey proteins offer the
highest biological value.
Biological value (BV) measures protein power and efficiency with which
your body uses protein.
| PROTEIN
SOURCE |
BV |
PER |
NPU |
| WPC |
104 |
3.2 |
92 |
| Soy
Protein |
74 |
2.1 |
61 |
| Whole
Egg |
100 |
3.8 |
94 |
| Cow's
Milk |
91 |
3.1 |
82 |
| Casein |
77 |
2.9 |
76 |
| Beef |
80 |
2.9 |
73 |
Whey Proteins Measure
Up As Ideal Proteins*
A PDCAAS (Protein Digestibility Corrected Amino Acid Score) measures
protein quality based on the amino acid requirement of humans. Criteria
needed for PCDAAS are approximate nitrogen composition, essential amino
acid profile and true digestibility. According to this method, the PDCAAS
of an ideal protein that meets all essential amino acid requirements
of the human body has a value of 1.100. Whey proteins have a PDCAAS
of 1.14, exceeding the 1.00 for soy protein.
|
PROTEIN SOURCE
|
PDCAAS
|
|
Whey Protein
|
1.14
|
|
Casein
|
1.00
|
|
Milk Protein
Isolate
|
1.00
|
|
Soy Protein
Isolate
|
1.00
|
Egg White
Powder
|
1.00
|
|
Ground
Beef
|
1.00
|
|
Canned
Lentils
|
0.52
|
|
Peanut
Meal
|
0.52
|
|
Wheat Gluten
|
0.25 |
Essential Amino Acid Profile
Of Key Proteins (mg/g protein)*
| Amino
Acid |
WPC
80 |
SOY |
EGG |
WHEAT |
| Leucine |
105 |
85 |
86 |
68 |
| Lysine |
93 |
63 |
70 |
27 |
| Phenylalanine
+ Tyrosine |
32 |
97 |
93 |
78 |
| Methionine + Cysteine |
21 |
24 |
57 |
39 |
| Isoleucine |
63 |
47 |
54 |
33 |
| Valine |
58 |
49 |
66 |
43 |
| Threonine |
69 |
38 |
47 |
29 |
| Tryptophan |
18 |
11 |
17 |
11 |
| Histidine |
17 |
-- |
22 |
-- |
*Source: Renner
E., Milk and Dairy Products in Human Nutrition, Munich, Germany, 1983
© Joe Skopec 2005
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