Preview: Protein Quality (Part 2)

When it comes to protein, quantity is not enough; protein quality must also be considered.  We propose a model for determining the protein quality of foods.  We define a food’s protein quality as a function of the indispensable amino acids (IAAs) composition of the protein content in the food.  

Part 2 examines each of the USDA food categories from the perspective of protein quality and protein quantity.  We identify those food categories that have the most optimal blend of protein quality and quantity.

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Key words:  protein quality, protein quality, weight gain, indispensable amino acids, essential amino acids, IAA Quality Scores