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((Short description|Protein ranking for human nutrition))
((refimprove|date=May 2019))
'''Protein quality''' is the [[Digestion#Protein digestion|digestibility]] and quantity of [[essential amino acid]]s 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 There are various methods that rank the quality of different types of [[protein]], some of which are outdated and no longer in use, or not considered as useful as they once were thought to be. The [[Protein Digestibility Corrected Amino Acid Score]] (PDCAAS), which was recommended by the [[Food and Agriculture Organization of the United Nations]] (FAO), became the industry standard in 1993. FAO has recently recommended the newer [[Digestible Indispensable Amino Acid Score]] (DIAAS) to supersede PDCAAS. The dairy industry is in favor of this((citation needed|date=July 2019)), because while PDCAAS truncates all protein types that exceed the [[essential amino acid]] (EAA) requirements to 1.0, DIAAS allows a higher than 1.0 ranking: while for example both soy protein isolate and whey isolate are ranked 1.0 according to PDCAAS, in the DIAAS system, whey has a higher score than soy.

==PDCAAS versus DIAAS==
The main limitations of PDCAAS is that it does not take into account [[Antinutrient|anti-nutrient]] factors like [[phytic acid]] and [[trypsin inhibitor]]s, which limit the absorption of protein among other nutrients, and its use of [[feces|fecal]] digestibility, whereas in the DIAAS system, [[ileum|ileal]] digestibility of the essential amino acids is emphasized as a more accurate measure of protein absorption.<ref name=pmid24482589/><ref name="pmid27708684">((cite journal | last=Phillips | first=Stuart M. | title=The impact of protein quality on the promotion of resistance exercise-induced changes in muscle mass | journal=Nutrition & Metabolism | volume=13 | pages=64 | pmid=27708684 | pmc=5041535 | doi=10.1186/s12986-016-0124-8 | year=2016 | doi-access=free ))</ref><ref name="RR Al. 2019">((cite journal | last1=RR | first1=Wolfe | last2=Al. | first2=Et | title= Protein quality as determined by the Digestible Indispensable Amino Acid Score: Evaluation of factors underlying the calculation: Table 1| journal=Nutrition Reviews | volume=74 | issue=9 | pages=584–99 | date=2019-05-31 | pmid=27452871 | pmc=6322793 | doi=10.1093/nutrit/nuw022 ))</ref> For this reason, DIAAS is promoted as the superior method and preferable over the PDCAAS.<ref name=pmid27708684/><ref name=pmid25644361/> Due to not factoring in anti-nutritional content into the digestibility equation, the PDCAAS has consequently been criticized for overestimating protein quality.<ref name=pmid9164998>((cite journal | last=Sarwar | first=Ghulam | title=The Protein Digestibility–Corrected Amino Acid Score Method Overestimates Quality of Proteins Containing Antinutritional Factors and of Poorly Digestible Proteins Supplemented with Limiting Amino Acids in Rats | journal=The Journal of Nutrition | volume=127 | issue=5 | date=1997-05-01 | issn=0022-3166 | pmid=9164998 | doi=10.1093/jn/127.5.758 | pages=758–764| doi-access=free ))</ref> Other older methods like BV, PER, NPU and [[nitrogen balance]] may not reveal much about the amino acid profile and digestibility of the protein source in question, but can still be considered useful in that they determine other aspects of protein quality not taken into account by PDCAAS and DIAAS.

Due to the difficulties of measuring amino acid digestion through the ileum, a minimally invasive dual-tracer method has been developed for the DIAAS method.<ref name=pmid29771297>((cite journal | last1=Devi | first1=Sarita | last2=Varkey | first2=Aneesia | last3=Sheshshayee | first3=M S | last4=Preston | first4=Thomas | last5=Kurpad | first5=Anura V | title=Measurement of protein digestibility in humans by a dual-tracer method | journal=The American Journal of Clinical Nutrition | volume=107 | issue=6 | pages=984–991 | date=2017-11-01 | pmid=29771297 | pmc=6179135 | doi=10.1093/ajcn/nqy062 ))</ref>

==Protein sources==

{| class="sortable wikitable"
|- 
|+Protein ranking methods and standards

!| <small>Protein type</small>    || <small>[[Protein efficiency ratio|PER]]</small>    || <small>[[Net protein utilization|NPU]]</small>    || <small>[[Biological Value|BV]]</small>    || <small>[[Digestion#Protein digestion|Protein<br>Digestibility<br>(PD)]]</small>    || <small>[[Small intestine#Absorption|Protein<br>absorption<br>rate]]</small>    || <small>[[Amino Acid Score|Amino<br>Acid<br>Score<br>(AAS)]]</small>    || <small>[[Protein Digestibility Corrected Amino Acid Score|PDCAAS]]</small>    || <small>[[DIAAS]]</small>    || <small>[[Limiting amino acid|Limiting<br>amino<br>acid]]</small>    || <small>[[Complete protein|Complete<br>protein]]?</small>
|-
| [[Milk|Cow's milk]] || 2.5<ref name=pmid24482589/> || 82%<ref name=pmid24482589/> || 91<ref name=pmid24482589/> ||  || 3.5 g/h<ref name=pmid16779921/> ||  || 1.0<ref name=pmid24482589/> ||  || None || Yes
|-
| [[Whey protein|Whey]] || 3.2<ref name=pmid24482589/> || 92%<ref name=pmid24482589/> || 104<ref name=pmid24482589/> ||  || ((abbr|8–10|Whey Isolate)) g/h<ref name=pmid16779921/> ||  || 1.0<ref name=pmid24482589/> || ((abbr|0.973|Whey Protein Concentrate))–((abbr|1.09|Whey Protein Isolate))<ref name=pmid27708684/><ref name=pmid25644361>((cite journal |doi=10.3945/jn.114.195438 |pmid=25644361 |title=Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats |journal=Journal of Nutrition |volume=145 |issue=2 |pages=372–9 |year=2014 |last1=Rutherfurd |first1=S. M |last2=Fanning |first2=A. C |last3=Miller |first3=B. J |last4=Moughan |first4=P. J |doi-access=free ))</ref> || [[Histidine]]<ref name=pmid28382889/> || Yes
|-
| [[Casein]] || 2.5<ref name=pmid24482589/> || ((Abbr|71.2%|Casein isolate, NPPU))<ref name=":0">((Cite journal |last1=Guillin |first1=Florence M |last2=Gaudichon |first2=Claire |last3=Guérin-Deremaux |first3=Laetitia |last4=Lefranc-Millot |first4=Catherine |last5=Airinei |first5=Gheorghe |last6=Khodorova |first6=Nadezda |last7=Benamouzig |first7=Robert |last8=Pomport |first8=Pierre-Henri |last9=Martin |first9=Juliette |last10=Calvez |first10=Juliane |date=2022-02-01 |title=Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial |url=https://hal.inrae.fr/hal-03593965/document |journal=The American Journal of Clinical Nutrition |language=en |volume=115 |issue=2 |pages=353–363 |doi=10.1093/ajcn/nqab354 |pmid=34665230 |issn=0002-9165|doi-access=free ))</ref>|| 77<ref name=pmid24482589>((cite journal |pmid=24482589 |pmc=3905294 |year=2004 |last1=Hoffman |first1=J. R |title=Protein - Which is Best? |journal=Journal of Sports Science & Medicine |volume=3 |issue=3 |pages=118–30 |last2=Falvo |first2=M. J ))</ref> || ((Abbr|94.0%|Casein isolate, real ileal nitrogen digestibility))<ref name=":0" />|| ((abbr|6.1|Casein Isolate)) g/h<ref name=pmid16779921/> || 1.19<ref name=pmid3327245>((cite journal | last=Sarwar | first=G | title=Digestibility of protein and bioavailability of amino acids in foods. Effects on protein quality assessment. | journal=World Review of Nutrition and Dietetics | volume=54 | year=1987 | issn=0084-2230 | pmid=3327245 | pages=26–70| doi=10.1159/000415302 ))</ref> || 1.0<ref name=pmid24482589/> || ((Abbr|1.45|Casein isolate))<ref name=":0" />|| None || Yes
|-
| [[Egg (food)|Egg]] || 3.9<ref name=pmid24482589/> || 94%<ref name=pmid24482589/> || 100<ref name=pmid24482589/> || ((abbr|97–98%|Fecal digestibility))<ref name=pmid29304010/> || ((abbr|1.3|Raw egg white))–((abbr|2.8|Cooked egg protein)) g/h<ref name=pmid16779921>((cite journal |doi=10.1123/ijsnem.16.2.129 |pmid=16779921 |title=A Review of Issues of Dietary Protein Intake in Humans |journal=International Journal of Sport Nutrition and Exercise Metabolism |volume=16 |issue=2 |pages=129–52 |year=2006 |last1=Bilsborough |first1=Shane |last2=Mann |first2=Neil |doi-access=free ))</ref> || 1.19<ref name=pmid3327245/> || 1.0<ref name=pmid24482589/> ||  1.13<ref>((Cite journal|last=Phillips|first=Stuart M.|title=Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults|journal=Frontiers in Nutrition|year=2017|volume=4|pages=3|doi=10.3389/fnut.2017.00013|pmid=28534027|pmc=5420553|doi-access=free))</ref>|| None || Yes
|-
| [[Beef]]  || 2.9<ref name=pmid24482589/> || 73%<ref name=pmid24482589/> || 80<ref name=pmid24482589/> || ((abbr|94–98%|Fecal digestibility))<ref name=pmid29304010/> ||  || 0.94<ref name=pmid3327245/> || 0.92<ref name=pmid24482589/> ||  || [[Tryptophan]] || Yes
|-
| [[Oat]]  ||  ||  ||  || ((abbr|72|Fecal digestibility values for oats)),<ref name=pmid18330140/> ((abbr|91%|Fecal digestibility values for rolled oats))<ref name=pmid3327245/> ||  || ((abbr|0.63|Rolled oats))<ref name=pmid3327245/> || 0.57<ref name=pmid20977230/> ||  || [[Lysine]] || No
|-
| [[Wheat protein|Wheat]]    || ((abbr|0.8|Wheat gluten))<ref name=pmid24482589/> || ((abbr|67%|Wheat gluten))<ref name=pmid24482589/> || ((abbr|64|Wheat gluten))<ref name=pmid24482589/> || ((abbr|96–99%|Fecal digestibility))<ref name=pmid29304010/> ||  || 0.26,<ref name=pmid29304010/> ((abbr|0.44|Whole wheat))<ref name=pmid3327245/> || ((abbr|0.25|Wheat gluten))–0.51<ref name=pmid24482589/><ref name=pmid28382889>((cite journal | last1=Mathai | first1=John K. | last2=Liu | first2=Yanhong | last3=Stein | first3=Hans H. | title=Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS) | journal=The British Journal of Nutrition | publisher=Cambridge University Press (CUP) | volume=117 | issue=4 | date=2017-02-28 | issn=0007-1145 | pmid=28382889 | doi=10.1017/s0007114517000125 | pages=490–499 | url=https://nutrition.ansci.illinois.edu/sites/default/files/BritJNutr117.490-499.pdf| doi-access=free ))</ref> || 0.45<ref name=pmid28382889/> || Lysine<ref name=pmid28382889/> || No 
|-
| [[Maize]]    || 1.23<ref name=pmid23544470/> ||  ||  || ((abbr|85%|Fecal digestibility values for maize)),<ref name=pmid18330140/> ((abbr|89%|Fecal digestibility values for maize))<ref name=Zarkadas1995/> ||  ||  || ((abbr|0.67|Quality Protein Maize))<ref name=Zarkadas1995>((cite journal | last1=Zarkadas | first1=Constantinos G. | last2=Yu | first2=Ziran | last3=Hamilton | first3=Robert I. | last4=Pattison | first4=Peter L. | last5=Rose | first5=Nicholas G. W. | title=Comparison between the Protein Quality of Northern Adapted Cultivars of Common Maize and Quality Protein Maize | journal=Journal of Agricultural and Food Chemistry | publisher=American Chemical Society (ACS) | volume=43 | issue=1 | year=1995 | issn=0021-8561 | doi=10.1021/jf00049a016 | pages=84–93))</ref> ||  || Lysine<ref name=Zarkadas1995/> || No 
|-
| [[Rice protein|Rice]]    || 2.2<ref name=pmid23544470/> ||  ||  ||  ||  ||  || ((abbr|0.42|Rice protein concentrate))<ref name=pmid27708684/> || ((abbr|0.37|Rice Protein Concentrate))<ref name=pmid27708684/> || Lysine || No 
|-
| [[Quinoa]]    ||  || 75.7%<ref name=pmid1546052>((cite journal | last1=Ruales | first1=J | last2=Nair | first2=BM | title=Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds. | journal=Plant Foods for Human Nutrition | volume=42 | issue=1 | year=1992 | issn=0921-9668 | pmid=1546052 | pages=1–11| doi=10.1007/BF02196067 | s2cid=1219019 ))</ref> || 82.6<ref name=pmid1546052/> || ((abbr|91.7%|Fecal digestibility))<ref name=pmid1546052/> ||  ||  0.97<ref>((Cite web |title=Quinoa, cooked – Protein Quality |url=https://www.proteinquality.org/cereal-grains-and-pasta/quinoa-cooked/ |access-date=2022-11-24 |language=en))</ref>|| 0.667<ref name=pmid11939108>((cite journal | last1=Ruales | first1=J | last2=de Grijalva | first2=Y | last3=Lopez-Jaramillo | first3=P | last4=Nair | first4=BM | title=The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children. | journal=International Journal of Food Sciences and Nutrition | volume=53 | issue=2 | year=2002 | issn=0963-7486 | pmid=11939108 | pages=143–54| doi=10.1080/09637480220132157 | s2cid=12001819 ))</ref> ||  || None || Yes
|-
| [[Soy protein|Soy]]    || 2.2<ref name=pmid24482589/> || 61%<ref name=pmid24482589/> || 74<ref name=pmid24482589/> || ((abbr|95–98%|Fecal digestibility))<ref name=pmid29304010>((cite journal | last1=Rizzo | first1=Gianluca | last2=Baroni | first2=Luciana | title=Soy, Soy Foods and Their Role in Vegetarian Diets | journal=Nutrients | volume=10 | issue=1 | pages=43 | pmid=29304010 | pmc=5793271 | doi=10.3390/nu10010043 | year=2018 | doi-access=free ))</ref> || ((abbr|3.9|Soy Protein Isolate)) g/h<ref name=pmid16779921/> ||  || ((abbr|0.91|Soybeans))–((abbr|1.0|Soy Protein Isolate))<ref name=pmid25644361/><ref name=pmid24482589/><ref name=pmid27708684/> || ((abbr|0.90–0.91|Soy Protein Isolate))<ref name=pmid27708684/> || [[Methionine|Meth]]+[[Cysteine|Cyst]]<ref name=pmid28382889/> || Yes<ref name=pmid25644361/><ref name=pmid24482589/><ref name=pmid27708684/>
|-
| [[Black turtle bean|Black bean]]     ||  ||  ||  ||  ||  ||  || 0.75<ref name=pmid24482589/> || 0.53-0.65<ref name="pmid29799474">((cite journal |last=Nosworthy |first=MG |date=2018-05-25 |title=Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba). |journal=Nutrients |volume=10 |issue=6 |pages=671 |doi=10.3390/nu10060671 |pmc=6024599 |pmid=29799474 |doi-access=free))</ref>|| Meth+Cyst || No 
|-
| [[Pea protein|Pea]]     ||  ||  ||  || ((abbr|88%|Fecal digestibility values for pea flour))<ref name=pmid3327245/><ref name=pmid18330140/> ||  ||  || 0.89<ref name=pmid27708684/> || 0.82<ref name=pmid27708684/> || Meth+Cyst || Yes 
|-
| [[Peanut]]     || 1.8<ref name=pmid24482589/> ||  ||  || ((abbr|94|Fecal digestibility values for peanuts))<ref name=pmid18330140>((cite journal | last=Consultation | first=Joint WHO/FAO/UNU Expert | title=Protein and amino acid requirements in human nutrition. | issue=935 | pages=1–265, back cover | journal=World Health Organization Technical Report Series | date=2019-06-07 | url=https://apps.who.int/iris/bitstream/handle/10665/43411/WHO_TRS_935_eng.pdf?sequence=1 | pmid=18330140 | access-date=2019-06-07))</ref> ||  ||  0.75<ref>((Cite web |title=Peanuts, all types, cooked, boiled, with salt – Protein Quality |url=https://www.proteinquality.org/legumes-and-legume-products/peanuts-all-types-cooked-boiled-with-salt/ |access-date=2022-11-24 |language=en))</ref>|| 0.52<ref name=pmid24482589/> ||  || Lysine || No 
|-
| [[Hemp protein|Hemp]]   ||  ||  || 87 || ((abbr|94.9%|Fecal digestibility for hemp nuts))<ref name=pmid20977230/> ||  || ((abbr|0.64|Shelled hemp seed))<ref name=pmid20977230/> || ((abbr|0.61|Shelled hemp seed))<ref name=pmid20977230>((cite journal |doi=10.1021/jf102636b |pmid=20977230 |title=Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method |journal=Journal of Agricultural and Food Chemistry |volume=58 |issue=22 |pages=11801–7 |year=2010 |last1=House |first1=James D |last2=Neufeld |first2=Jason |last3=Leson |first3=Gero ))</ref> ||  || Lysine<ref name=pmid20977230/> || No 
|-
| [[Mycoprotein]] ||  ||  ||  || ((abbr|86%|Fecal digestibility))<ref name=S0029665110001400/> ||  ||  || 0.996<ref name=S0029665110001400>((cite journal |doi=10.1017/S0029665110001400 |title=The protein quality of mycoprotein |journal=Proceedings of the Nutrition Society |volume=69 |year=2010 |last1=Edwards |first1=D. G |last2=Cummings |first2=J. H |doi-access=free ))</ref> ||  || Meth+Cyst || No
|-
| [[Spirulina (dietary supplement)|Spirulina]]    || 1.8-2.6<ref name=pmid23544470>((cite journal |doi=10.2174/1389557511313080009 |pmid=23544470 |title=Nutritional and Medical Applications of Spirulina Microalgae |journal=Mini-Reviews in Medicinal Chemistry |volume=13 |issue=8 |pages=1231–7 |year=2013 |last1=Hoseini |first1=S.M |last2=Khosravi-Darani |first2=K |last3=Mozafari |first3=M.R ))</ref> || 53–92%<ref name=pmid23544470/> || 68<ref name=pmid6806536>((cite journal |doi=10.1002/jsfa.2740330511 |pmid=6806536 |title=Nutritional quality of the blue-green alga ''Spirulina'' platensis geitler |journal=Journal of the Science of Food and Agriculture |volume=33 |issue=5 |pages=456–60 |year=1982 |last1=Narasimha |first1=D. L. R |last2=Venkataraman |first2=G. S |last3=Duggal |first3=Surinder K |last4=Eggum |first4=Bjorn O ))</ref> || 83–90% ||  ||  1.10<ref>((Cite web |title=Seaweed, spirulina, dried – Protein Quality |url=https://www.proteinquality.org/vegetables-and-vegetable-products/seaweed-spirulina-dried/ |access-date=2022-11-24 |language=en))</ref>|| ||  || Lysine || Yes
|-
| [[Chlorella]]    ||  ||  ||  ||  ||  ||  ||  ||  || Meth+Cyst || No 
|-
|}

==Amino acid profile==
((see further|Protein combining))
The amino acid score is based on the prevalence of the essential amino acids and depends on if they reach sufficient quantity. PDCAAS scores do not take into account the quantity of the non-essential amino acids. Despite the insufficient essential amino acid profiles of most plant-based proteins, it is possible to [[protein combining|combine]] low lysine with low methionine plant-based proteins, which would yield a more complete protein.<ref name="Gorissen Crombag Senden Waterval p. ">((cite journal | last1=Gorissen | first1=Stefan H. M. | last2=Crombag | first2=Julie J. R. | last3=Senden | first3=Joan M. G. | last4=Waterval | first4=W. A. Huub | last5=Bierau | first5=Jörgen | last6=Verdijk | first6=Lex B. | last7=Loon | first7=Luc J. C. van | title=Protein content and amino acid composition of commercially available plant-based protein isolates | journal=Amino Acids | volume=50 | issue=12 | pages=1685–1695 | pmid=30167963 | pmc=6245118 | doi=10.1007/s00726-018-2640-5 | year=2018 ))</ref><ref name=pmid24482589/>

Below follows a table that compares the complete amino acid profiles of various proteins.

{| border="0" cellspacing="0" cellpadding="0" style="width:100%; background:none;"
|-
|valign="top"|
((Legend|Red|First limiting amino acid))
((Legend|#FF7F7F|Second limiting amino acid, especially depending on certain age requirements and demanding conditions for EAAs))
((Legend|Pink|Amino acid is technically complete, but might turn out incomplete anyway after digestibility has been factored in))
|}

{| class="sortable wikitable"
|- 
|+Amino acid profiles and requirements

!| <small>Essential Amino Acids</small>    || <small>Required<br>per 100 [[gram|g]]<br>of protein [[Dietary Reference Intake|DRI]]<ref name=pmid12449285/><ref>((cite web|url=http://www.umich.edu/~exphysio/mvs.241/RI.macronutrients.pdf|title=Dietary Reference Intakes: Macronutrients|website=Umich.edu|access-date=9 November 2017))</ref><ref>((cite web|url=http://nutritiondata.self.com/help/analysis-help#protein-quality|title=Nutrition Facts Help|website=Nutritiondata.self.com|access-date=9 November 2017))</ref><ref>((cite book|url=https://www.nap.edu/read/10490/chapter/12#687|title=10 Proteins and Amino Acids|website=Nap.edu|year=2005|doi=10.17226/10490|isbn=978-0-309-08525-0|access-date=3 November 2018))</ref></small>    || <small>[[Breast milk|Human breast milk]]<ref>((cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/96?fg=&man=&lfacet=&count=&max=35&qlookup=human&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=101.3&Q300=1&Q301=1&Qv=101.2&Q300=1&Q301=1|archive-url=https://web.archive.org/web/20171029173827/https://ndb.nal.usda.gov/ndb/foods/show/96?fg=&man=&lfacet=&count=&max=35&qlookup=human&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=101.3&Q300=1&Q301=1&Qv=101.2&Q300=1&Q301=1|url-status=dead|archive-date=October 29, 2017|title=Food Composition Databases Show Foods -- Milk, human, mature, fluid|website=Ndb.nal.usda.gov|access-date=9 November 2017))</ref></small>    
!<small>[[Quinoa]]<ref>((Cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/6504?man=&lfacet=&count=&max=50&qlookup=quinoa&offset=&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=8.49&Q334030=1&Qv=8.5&Q334030=11|title=Food Composition Databases Show Foods -- Food Composition Databases Show Foods -- Full Report (All Nutrients): 20035, Quinoa, uncooked|website=ndb.nal.usda.gov|access-date=2019-05-26))((dead link|date=October 2022|bot=medic))((cbignore|bot=medic))</ref></small> || <small>[[Corn]]<ref>((cite web | title=Food Composition Databases Show Foods -- Corn, sweet, yellow, raw | website=USDA Food Composition Databases | url=https://ndb.nal.usda.gov/ndb/foods/show/11167?man=&lfacet=&count=&max=25&qlookup=corn+yellow&offset=&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=30.45&Q327513=1&Q327514=1&Q327515=1&Q327516=1&Qv=1&Q327513=1&Q327514=1&Q327515=1&Q327516=1 | access-date=2019-06-07))((dead link|date=October 2022|bot=medic))((cbignore|bot=medic))</ref></small> || <small>[[Oat]]<ref>((Cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/20038?man=&lfacet=&count=&max=25&qlookup=afi%3A%28++oats+%29&offset=0&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=5.961&Q334033=1&Qv=596.1&Q334033=1|title=Food Composition Databases Show Foods -- Oats (Includes foods for USDA's Food Distribution Program)|website=ndb.nal.usda.gov|access-date=2019-03-09))((dead link|date=October 2022|bot=medic))((cbignore|bot=medic))</ref></small>||<small>[[Hemp#Nutrition|Hemp<br>seeds<br>(shelled)]]<ref>((cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/12012?man=&lfacet=&count=&max=25&qlookup=hemp&offset=&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=2.911&Q328752=3.0&Qv=2.901&Q328752=3.0|archive-url=https://web.archive.org/web/20180621170910/https://ndb.nal.usda.gov/ndb/foods/show/12012?man=&lfacet=&count=&max=25&qlookup=hemp&offset=&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=2.911&Q328752=3.0&Qv=2.901&Q328752=3.0|url-status=dead|archive-date=June 21, 2018|title=Food Composition Databases Show Foods -- Seeds, hemp seed, hulled|website=Ndb.nal.usda.gov|access-date=9 November 2017))</ref></small>    || <small>[[Green peas]]<ref name="USDA Food Composition Databases">((cite web | title=Food Composition Databases Show Foods -- Peas, green, raw | website=USDA Food Composition Databases | url=https://ndb.nal.usda.gov/ndb/foods/show/11304?man=&lfacet=&count=&max=25&qlookup=green+pea&offset=&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=23.32&Q327779=1&Qv=1&Q327779=1 | archive-url=https://web.archive.org/web/20180621170716/https://ndb.nal.usda.gov/ndb/foods/show/11304?man=&lfacet=&count=&max=25&qlookup=green+pea&offset=&sort=default&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=23.32&Q327779=1&Qv=1&Q327779=1 | url-status=dead | archive-date=June 21, 2018 | access-date=2019-05-27))</ref></small>    || <small>[[Soybeans]] ([[Edamame]])<ref>((cite web|url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/169282/nutrients|title=Food Composition Databases Show Foods -- Soybeans, green, raw|website=Ndb.nal.usda.gov|access-date=9 November 2017))</ref></small>    || <small>[[Spirulina (dietary supplement)|Spirulina]]<ref>((cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/3306?man=&lfacet=&count=&max=35&qlookup=spirulina&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=1.74&Q6228=1&Q6229=1|archive-url=https://web.archive.org/web/20160604163131/https://ndb.nal.usda.gov/ndb/foods/show/3306?man=&lfacet=&count=&max=35&qlookup=spirulina&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=1.74&Q6228=1&Q6229=1|url-status=dead|archive-date=June 4, 2016|title=Food Composition Databases Show Foods -- Seaweed, spirulina, dried|website=Ndb.nal.usda.gov|access-date=9 November 2017))</ref></small>    || <small>[[Chlorella]]<ref name=pmid14915957>((cite journal |doi=10.1042/bj0500355 |pmid=14915957 |pmc=1197660 |title=The composition of the bulk proteins of ''Chlorella'' |journal=Biochemical Journal |volume=50 |issue=3 |pages=355–8 |year=1952 |last1=Fowden |first1=L ))</ref></small>    || <small>[[Whey]]<ref>((cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/101?fg=&man=&lfacet=&count=&max=35&qlookup=whey&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=131.6&Q310=1&Q311=1|archive-url=https://web.archive.org/web/20160625155732/https://ndb.nal.usda.gov/ndb/foods/show/101?fg=&man=&lfacet=&count=&max=35&qlookup=whey&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=131.6&Q310=1&Q311=1|url-status=dead|archive-date=June 25, 2016|title=Food Composition Databases Show Foods -- Whey, acid, fluid|website=Ndb.nal.usda.gov|access-date=9 November 2017))</ref></small>    || <small>[[Casein]]<ref>((cite web|url=http://www.fao.org/docrep/u5900t/u5900t07.htm|title=Recent developments in protein quality evaluation|website=Fao.org|access-date=9 November 2017))</ref></small>    || <small>[[Egg white]]<ref>((cite web|url=https://ndb.nal.usda.gov/ndb/foods/show/113?fg=&man=&lfacet=&count=&max=35&qlookup=egg+white&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=9.174&Q352=1&Q353=1|archive-url=https://web.archive.org/web/20160604160716/https://ndb.nal.usda.gov/ndb/foods/show/113?fg=&man=&lfacet=&count=&max=35&qlookup=egg+white&offset=&sort=&format=Full&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=9.174&Q352=1&Q353=1|url-status=dead|archive-date=June 4, 2016|title=Food Composition Databases Show Foods -- Egg, white, raw, fresh|website=Ndb.nal.usda.gov|access-date=9 November 2017))</ref></small>
|-
| [[Histidine]] || 1.8 g || 2.230 g || 3.455 g 
|2.710 g || 2.414 g || 2.821 g || 2.495 g || 2.756 g || bgcolor="pink" | 1.888 g || 3.3 g || bgcolor="pink" | 1.974 g || 3.2 g || 2.660 g
|-
| [[Isoleucine]]** || 2.5 g || 5.673 g || 4.279 g 
|3.928 g || 4.137 g || 3.744 g || 4.547 g || 4.514 g || 5.584 g || 3.5 g || 5.001 g || 5.4 g || 6.064 g
|-
| [[Leucine]]** || 5.5 g || 9.623 g || 7.132 g 
|10.597 g || 7.654 g || bgcolor="#FF7F7F" |  6.296 g || 7.532 g || 7.334 g || 8.608 g || bgcolor="#FF7F7F" |  6.1 g || 9.475 g || 9.5 g || 9.321 g
|-
| [[Lysine]]  || 5.1 g || 6.888 g || 6.503 g 
| bgcolor="red" | 4.172 g || bgcolor="red" | 4.179 g|| bgcolor="red" | 3.714 g || 7.392 g || 6.138 g || bgcolor="pink" | 5.264 g || 10.2 g || 8.554 g || 8.5 g || 7.394 g
|-
| [[Methionine|Meth]] + [[Cystine|Cyst]]    || 2.5 g || 4.052 g || 4.346 g 
|2.832 g || 4.292 g || 4.672 g || bgcolor="pink" | 2.658 g || bgcolor=red| 2.178 g || 3.151 g || bgcolor=red| 1.6 g || 3.684 g || 3.5 g || 6.293 g
|-
| [[Phenylalanine|Phen]] + [[Tyrosine|Tyr]]    || 4.7 g || 10.029 g || 7.302 g 
|8.132 g || 8.751 g || 7.889 g || 7.332 g || 8.316 g || 9.328 g || 5.6 g || 5.790 g || 11.1 g || 10.486 g
|-
| [[Threonine]]     || 2.7 g || 4.660 g || 3.574 g 
|3.928 g || 3.428 g|| 3.694 g || 4.734 g || 4.087 g || 5.168 g || 2.9 g || 5.001 g || 4.2 g || 4.119 g
|-
| [[Tryptophan]]   || 0.7 g || 1.722 g || 1.418 g 
| bgcolor="#FF7F7F" |  0.700 g || 1.395 g|| 1.074 g || bgcolor="pink" | 0.863 g || 1.243 g || 1.616 g || 2.1 g || 2.106 g || 1.4 g || 1.147 g
|-
| [[Valine]]** || 3.2 g || 6.382 g || 5.043 g 
|5.633 g || 5.585 g|| 5.173 g || 5.480 g || 4.562 g || 6.111 g || 5.5 g || 5.001 g || 6.3 g || 7.422 g
|-
| Total EAAs    || 28.7 g || 51.259 g || 43.052 g 
|42.632 g || 46.014 g|| 39.077 g || 43.033 g || 41.128 g || 46.718 g || 40.8 g || 46.586 g || 53.1 g || 54.906 g
|-
!| <small>Non-Essential Amino Acids</small>    || <small>Required?</small>    || <small>[[Breast milk|Human breast milk]]</small>    
!<small>[[Quinoa]]</small>||<small>[[Corn]]</small>||<small>[[Oat]]</small>||<small>[[Hemp#Nutrition|Hemp<br>seeds<br>(shelled)]]</small>    || <small>[[Green peas]]</small>    || <small>[[Soybeans]] ([[Edamame]])</small>    || <small>[[Spirulina (dietary supplement)|Spirulina]]</small>    || <small>[[Chlorella]]</small>    || <small>[[Whey]]</small>    || <small>[[Casein]]</small>    || <small>[[Egg white]]</small>
|-
| [[Alanine]]    || rowspan="12"|Varies || 3.647 g || 4.992 g 
|8.983 g || 5.252 g || 4.448 g || 5.597 g || 4.609 g || 7.856 g || 7.7 g || 4.343 g || N/A || 6.458 g
|-
| [[Arginine]]*    || 4.356 || 9.263 g 
|3.989 g || 7.106 g|| 13.245 g || 9.981 g || 8.253 g || 7.216 g || 15.8 g || 2.764 g || 3.7 g || 5.945 g
|-
| [[Asparagine]]*    || N/A || N/A
| N/A || N/A|| N/A || N/A  || N/A || N/A || N/A || N/A || N/A || N/A
|-
| [[Aspartic acid]]    ||   8.307 g 
|9.628 g || 7.430 g || 8.632 g || 10.660 g || 11.567 g || 11.943 g || 10.080 g || 6.4 g || 9.738 g || N/A || 11.192 g
|-
| [[Cysteine]]*    ||  N/A 
| N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A
|-
| [[Glutamic acid]] || 17.018 g || 15.834 g 
| 19.366 g || 22.127 g|| 18.249 g || 17.280 g || 19.269 g || 14.592 g || 7.8 g || 17.898 g || N/A || 14.220 g
|-
| [[Glutamine]]*   || N/A || N/A 
| N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A
|-
| [[Glycine]]*   || 2.634 g || 5.892 g
| 3.867 g || 5.013 g|| 4.690 g || 4.291 g || 4.269 g || 5.392 g || 6.2 g || 1.842 g || N/A || 3.789 g
|-
| [[Proline]]*   || 8.307 g || 6.563 g
| 8.891 g || 5.568 g|| 4.649 g || 4.034 g || 4.807 g || 4.145 || 7.2 g || 5.922 g || N/A || 3.991 g
|-
| [[Selenocysteine]]  || N/A || N/A 
|N/A|| N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A
|-
| [[Serine]]*     || 4.356 g || 4.814 g
| 4.659 g || 4.471 g|| 4.987 g || 4.221 g || 5.710 g || 5.217 || 3.3 g || 4.606 g || N/A || 7.321 g
|-
| [[Tyrosine]]*    || 5.369 g || 2.267 g 
| 3.745 g || 3.409 g|| 3.677 g || 2.658 g || 3.675 g || 4.496 g || 2.8 g || 2.500 g || N/A || 4.193 g
|-
| Total non-EAAs    ||  || 53.994 g || 58.257 g 
| 60.93 g || 61.578 g|| 64.605 g || 59.629 g || 62.535 g || 58.994 g || 57.2 g || 49.613 g || N/A || 57.109 g
|-
!| <small>22nd Amino Acid</small>    || <small>Required?</small>    || <small>[[Breast milk|Human breast milk]]</small>    
!<small>[[Quinoa]]</small>||<small>[[Corn]]</small>||<small>[[Oat]]</small>||<small>[[Hemp#Nutrition|Hemp<br>seeds<br>(shelled)]]</small> || <small>[[Green peas]]</small> || <small>[[Soybeans]] ([[Edamame]])</small> || <small>[[Spirulina (dietary supplement)|Spirulina]]</small> || <small>[[Chlorella]]</small> || <small>[[Whey]]</small> || <small>[[Casein]]</small> || <small>[[Egg white]]</small>
|-
| [[Pyrrolysine]]    || Not used<br>by humans || N/A || N/A
| N/A || N/A|| N/A || N/A || N/A || N/A || N/A || N/A || N/A || N/A
|-
|}

<nowiki>*</nowiki>Semi-essential, under certain conditions
<br />
<nowiki>**</nowiki>Branched-chain amino acid ([[Branched-chain amino acid|BCAA]])

==Different essential amino acid requirements based on age==
While the [[Amino acid score|amino acid scores]] for PDCAAS and DIAAS are based on toddler requirements (1–3 year olds),<ref name=pmid12449285>((cite journal |pmid=12449285 |year=2003 |author1=Trumbo, Paula |title=Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. |journal=Journal of the American Dietetic Association |volume= 102|issue= 11|pages= 1621–30|url=https://www.nal.usda.gov/sites/default/files/fnic_uploads/energy_full_report.pdf |doi= 10.1016/S0002-8223(02)90346-9))</ref> the essential amino acid requirements differ for adults and infants.<ref name=pmid12449285/> The most demanding essential amino acid requirements are for infants, and as children get older and transition into adulthood, the less proportions of essential amino acids they will need. This also means that many of the vegan protein sources that are limited in one or more essential amino acids, are actually less deficient in essential amino acids for adults, perhaps not deficient at all. The essential amino acid requirements for infants is based on the essential amino acid proportions in human breast milk.<ref name=pmid12449285/>

{| class="sortable wikitable"
|- 
|+Essential amino acid requirements

!| <small>Amino Acid required mg per g of protein</small>    || <small>[[Infant|Infants]]<ref name=pmid12449285/></small> || <small>[[Toddler|1–3 year olds]]<ref name=pmid12449285/></small> || <small>[[Adult|Adults (18+ y)]]<ref name=pmid12449285/></small>
|-
| [[Histidine]] || 23 || 18 || 17
|-
| [[Isoleucine]] || 57 || 25 || 23
|-
| [[Leucine]] || 101 || 55 || 52
|-
| [[Lysine]] || 69 || 51 || 47
|-
| [[Methionine]] + [[Cysteine]]  || 38 || 25 || 23
|-
| [[Phenylalanine]] + [[Tyrosine]]  || 87 || 47 || 41
|-
| [[Threonine]]    || 47 || 27 || 24
|-
| [[Tryptophan]]    || 18 || 7 || 6
|-
| [[Valine]]    || 56 || 32 || 29
|-
!| <small>Total mg of Essential Amino Acids per g of protein</small>    || <small>496</small> || <small>287</small> || <small>262</small>
|-
|}

==References==
((Reflist))

[[Category:Proteins as nutrients]]
[[Category:Nutrition]]

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