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. 2018 Jan 5;10(1):43. doi: 10.3390/nu10010043

Table 5.

Protein quality through different methods 1.

Source PDCAAS Digestibility (%) Amino Acid Score PER BV
Soy 0.92–1.00 95–98 0.94 2.2 74
Wheat 0.25 96–99 0.26 0.8 64
Beef 0.92 94–98 0.94 2.9 80
Egg 1.00 97–98 1.21 3.8–3.9 100
Milk 1.00 95 1.27 2.5–3.1 91

1 From references [8,10,93,97,98].