Biological value of proteins (BV)

BV is a useful number – it represents what part of the protein(s) in a food can be incorporated in the muscle cells and other body cells. The number is relative and compares the protein source to egg (whole egg, not just the egg white), which has BV equal to 100.

In fact, egg is an excellent source of protein and only whey products have higher BV than 100.

Whey Protein Isolate Blends  100-159

Whey Concentrate (Lactalbumin) 104

Whole Egg 100

Cow's Milk 91

Egg White (Albumin) 88

Fish 83

Beef 80

Chicken 79

Casein (a protein from milk) 77

Rice 74

Soy 59

Wheat 54

Beans 49

Peanuts 43

It should be noted that an alternative scale for BV exists and it is showing the percentage of protein from a given source that will be incorporated in body cells.

Whey Protein: 96%

Whole Soy Bean: 96%

Human milk: 95%

Chicken egg: 94%

Soybean milk: 91%

Cow milk: 90%

Cheese: 84%

Rice: 83%

Defatted soy flour: 81%

Fish: 76%

Beef: 74.3%

Immature bean: 65%

Full-fat soy flour: 64%

Soybean curd (tofu): 64%

Whole wheat: 64%

White flour: 41%