Choose proteins with higher physiological value

The degree of utilization of protein after being absorbed by the human body is called the physiological value of protein in medicine.

The physiological value of commonly used food proteins is: eggs 94%, milk 85%, fish 83%, shrimp 77%, beef 76%, rice 77%, cabbage 76%, and wheat 67%.

Generally speaking, the physiological value of animal protein is generally higher than that of plant protein.