Protein is rated on its quality,or content of esential amino acids.To rate the quality of protein in foods,scientists have developed a numberof measurement methods.Here are the three most common:
1. The protein digestibility corrected amino acid score,or PDCAAS.The protein values you read on protein lables are calculated using the PDCAAS.It describes the proportion of amino acids in a protein source as well as how well a protein is used by the body.
With the PDCAAS,the highest possible score is 100.the higher the better:)
2. The protein efficiency rating,or PER.it reflects a particular protein's ability to support weight gain in test animals and thus gives reserchers a good indication of which foods best promote growth.The yardstick for comparison is the growth produced by the complete protein found in egg white or milk.Egg protein,in particular,is considered the perfect protein,because it contains all essential amino acids in the ideal proportions and is the reservoir of nutrients to build a bird:)
3. Biological value,or BV.this represents the percentage of the protein absorbed from a particular food that your body can use for growth and repair-rather then for energy production.As with the PER,the BV of egg whites serves as the yardstick by which other protein sources are compared.
Complete proteins tend to have high BV,whereas incomplete proteins have lower values.Lower BV foods are used by your body mainly for fuel rather than for growth and repair.
So when you buy something,read the label first..it might help!!
EAT HEALTHY,TRAIN HARD,REST>>>and enjoy the results!!
