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  2. Haugh unit - Wikipedia

    en.wikipedia.org/wiki/Haugh_unit

    The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). [1] The test was introduced by Raymond Haugh in 1937 [1] and is an important industry measure of egg quality next to other measures such as shell thickness and strength. [citation needed]

  3. Protein quality - Wikipedia

    en.wikipedia.org/wiki/Protein_quality

    Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein, some of which are outdated and no longer in use, or not considered as useful as they once were thought to be.

  4. Protein digestibility corrected amino acid score - Wikipedia

    en.wikipedia.org/wiki/Protein_Digestibility...

    Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it. The PDCAAS rating was adopted by the US FDA and the Food and Agriculture Organization of the United Nations / World Health Organization (FAO/WHO) in 1993 ...

  5. Not Into Eggs? These 10 Foods Pack More Protein - AOL

    www.aol.com/lifestyle/not-eggs-10-foods-pack...

    Adds Ruth, "Most plant-based proteins, like lentils, also contain some impressive fiber scores. There are also about 15 grams of gut-scrubbing fiber inside just one cup!" 3.

  6. What are the best egg substitutes? As prices rise, experts ...

    www.aol.com/lifestyle/best-egg-substitutes...

    The days of 99 cents egg cartons are probably gone for good, but grocery shoppers never expected the average price of eggs to rise to over $7 per dozen as it has in recent weeks.

  7. Biological value - Wikipedia

    en.wikipedia.org/wiki/Biological_value

    Normally egg protein is assumed to be the most readily utilizable protein and given a BV of 100. For example: Two tests of BV are carried out on the same person; one with the test protein source and one with a reference protein (egg protein). relative BV = ( BV (test) / BV (egg)) * 100. Where: BV (test) = percentage BV of the test diet for that ...

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