Definitions for "Biological Value"
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.