The biological valence of vegetable proteins

22. November 2018

What is biological valence?

Modern consumers have to find their bearings among a veritable flood of nutritional supplements, vitamin capsules and power foods. The human body cannot absorb and process everything it consumes.

Biological valence is one of the most widespread ways of determining the value and quality of proteins. It is a method of calculating the efficiency with which the body can convert protein it has derived from external sources into endogenous protein.

The basis for the calculation is one whole egg, which has a biological valence of 100. This does not mean that the proteins in the egg can be processed in full; it is merely a guide value. Values above 100 are possible: whey protein is an example of this. The higher the biological valence of a protein, the smaller the amount you need to consume.

Combining different food products can yield especially high results (supplementary value). This allows the various amino acids to make up for each other’s deficiencies, becoming even more beneficial.

How is biological valence calculated?



Which vegetable proteins have the best results?

Hemp protein is one of the best: its ratio of amino acids is very balanced. The same can be achieved with a mixture of pea protein and rice protein. These two proteins are also excellent for muscle building.


Essential information for a healthy diet

Human nutrition is yet to be researched in full. Never rely exclusively on individual parameters or measuring methods. Always consider food and nutrition from a holistic perspective.

In general, natural products are a good way of avoiding potentially harmful additives such as colourants, emulsifiers or preservation agents. To be on the safest possible side and steer clear of possible pesticide residue, you can choose organic products.


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