measure of protein quality based on the percentage of absorbed nitrogen that is retained by the body.
(of proteins) The biological value of a protein refers to the how much of the nitrogen content of food is retained by the body. The biological value of proteins ranges from 50 to 100 percent and is a measure of how much dietary protein source can support growth. Animal proteins have biological values of 70 percent or higher, and plant proteins have biological values of 50 to 70.
is a measure of the extent to which protein in a food can be incorporated into body proteins. It is expressed as the percentage of the absorbed dietary nitrogen that is retained by the body. The BV is related to the amino acid composition of a food protein, in particular whether it contains adequate amounts of all the essential amino acids.
A measure of protein quality, assessed by how well a given food supports nitrogen retention.
(BV) - Both the biological efficiency of a protein and any of a number of methods used to measure a protein's biological efficiency.
A measure of protein quality in a given food.
BV is a measure of protein quality. BV measures the amount of protein retained in the body per gram of protein consumed.
a measure of protein quality determined by comparing the amount of nitrogen retained in the body with the amount absorbed from the diet.
A measure of protein "quality" which refers to how well or poorly the body is able to use a protein. The BV of a protein measures its efficiency in supporting the body's needs. Whey protein has a high biological value compared with other proteins (i.e., 104 for whey protein vs. 100 for eggs, 74 for soy protein and 54 for wheat).
Biological Value or BV is a common method for measuring protein quality and biological utilization rates of protein for human and animal consumption. The method relies on nitrogen retention as an indicator of protein quality. Unlike carbohydrates and fats, all protein contains nitrogen.