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A Comparison of Proteins
BV is a reasonably well-accepted rating system for the quality of proteins -- it is a measure of how much ingested protein is actually retained in the body. Initial scales were designed based on whole egg which they marked as 100. Since then, there are a number of sources that score higher than whole egg, but the scale remains consistent all the same. Therefore, a source that scores 100 is theoretically absorbed twice as well as something at 50.
|Whey protein isolates blends||110-159|
|Whey concentrate (lactalbumin)||104|
|Egg white (albumin)||88|
Source: Colgan Institute, San Diego 1997
(This is not the best source, but other studies have come up with similar values. However, lower values for Soy have appeared elsewhere).