Table 5.

Protein types and digestible indispensable amino acid scores (DIAAS, %) of plant- and animal-based foods

Food	Main protein types and protein content (%) in food groups	DIAAS, %	First limiting AA	Reference
Cereal grains	Albumins (1–12%), globulins (4–80%), prolamins (4–60%), glutelins (<10–80%)			38 , 39 , 46
Barley	7–15	51	Lys	47
Maize	9–12	48	Lys	47
Millet	6–16	7a	Lys	39 , 40
Oats	9–16	77	Lys	47
Rice	7–8	64	Lys	47
Rye	8–18	47	Lys	47
Sorghum	10–11	29	Lys	19 , 47
Wheat	8–18	43	Lys	47
Legumes	Albumins (10–30%), globulins (45–70%)			41
Pea protein concentrate	54	73	SAA	42
Soy flour	52	105	SAA	42
Soy protein isolate	93	98	SAA	42
Meat	Sarcoplasmic proteins (30–35%), myofibrillar proteins (55–60%), stromal proteins (10–15%)			43
Beef jerky	49	120	SAA	45
Bologna (pork)	12	128	Leu	45
Ground beef, raw	18	121	Leu	45
Ground beef, cooked	31	99	Leu	45
Ribeye roast, 56°C	24	111	Val	45
Ribeye roast, 64°C	26	130	Val	45
Ribeye roast, 72°C	26	107	Val	45
Salami (pork)	17	120	Val	45
Dairy	Caseins (80%), whey proteins (14%), fat globule membrane proteins (2%)			44
Milk protein concentrate	68	141	SAA	42
Skimmed milk powder	35	123	SAA	42
Whey protein concentrate	78	133	His	42
Whey protein isolate	85	125	His	42

Recommended amino acid (AA) score calculated for children older than 36 months, adolescents, and adults, using pig as the model organism.

^a  Determined from cooked broomcorn millet (Panicum miliaceum L.) for a 0.5–3-year-old child.Abbreviations. His, histidine; Leu, leucine; Lys, lysine; SAA, sulfur amino acids; Val, valine. Davies (2020),¹⁹ Cervantes-Pahm et al. (2014),⁴⁷ Mäkinen et al. (2016),³⁸ Taylor and Taylor (2017),³⁹ Han et al. (2019),⁴⁰ Boye et al. (2010),⁴¹ Mathai et al. (2017),⁴² Yu et al. (2017),⁴³ Bär et al. (2019),⁴⁴ Bailey et al. (2020),⁴⁵ Loveday (2019)⁴⁶