protein quality and digestibility
The Reference Protein
Why nutrition science measures every other protein against the egg
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2.8g
essential amino acids per one large egg
All nine essential amino acids
An egg carries all nine amino acids the body cannot build on its own, about 2.8 grams worth. That completeness is exactly what protein quality is measured against.
Source: USDA FoodData Central
0.55g
leucine per one large egg
Leucine sparks muscle repair
Leucine is the amino acid that most directly signals muscle tissue to start rebuilding after use. One egg carries about 0.55 grams of it.
Source: USDA FoodData Central
0.46g
lysine per one large egg
Lysine, what grains lack
Wheat and rice run short on lysine, an amino acid the body cannot make. An egg alongside roti or rice fills exactly that gap, about 0.46 grams worth.
Source: USDA FoodData Central
97%
protein digestibility per one large egg
Almost all of it gets used
Digestibility measures how much of a protein the gut actually breaks down and absorbs rather than passing through unused. Egg protein is absorbed at about 97 percent.
Source: NIH
101DIAAS
amino acid score per the FAO reference protein
Scored above the reference line
DIAAS is the current scientific method for scoring protein quality. Egg protein scores 101, above the 100 mark FAO sets for excellent quality protein.
Source: NIH
A protein this complete and this well used belongs on every Multan breakfast table.
References
- USDA FoodData Central fdc.nal.usda.gov
- USDA FoodData Central fdc.nal.usda.gov
- USDA FoodData Central fdc.nal.usda.gov
- NIH pmc.ncbi.nlm.nih.gov
- NIH pmc.ncbi.nlm.nih.gov
Eggs worth eating every day
Fresh Yolk delivers a dozen for PKR 370 across Multan, free delivery, payment on delivery.
Order eggsThis page is general nutrition information, not medical advice. Values are for one large egg of about 50 g and vary a little by egg size. If you have a medical condition, speak to your doctor.