Table 1.

Protein quality assessment based on animal and plant protein sources; adopted from Berrazaga et al. (2019)

Protein type	% Protein digestibility	% Biological value	% Net protein utilization	% PDCAAS
Animal protein sources
Beef	92	80	73	92
Chicken	95	79	80	91
Egg	98	100	94	100
Milk	96	91	82	100
Whey protein	100	104	92	100
Plant protein sources
Soy flour	80	*N/A	*N/A	93
Soy protein isolate	98	74	61	100
Yellow split pea	88	*N/A	*N/A	64
Pea protein concentrate	99	65	*N/A	89
Chickpea	89	*N/A	*N/A	74
Wheat	91	56–68	53–65	51
Wheat gluten	85–95	64	67	25

*N/A—not available.