Post #3347998

You talked about a DIAAS (digestable indispensable amino acid score!) - you are my favorite person today. Actually, I didn’t. I just realized, that I linked to PDCAAS, which is a slightly different method. But it didn’t really matter, as I just wanted to illustrate the concept. And I’m not too involved in the topic. I don’t know what you’re doing, that you’re whipping up tables about this stuff, but I’m just a layperson with a little knowledge about nutrition. Allow me a few remarks though: you’re referencing prepared meat, but raw tofu? In my experience, tofu is usually also prepared in some way, and with most preparations, it looses quite a bit of water content. We don’t have to rely on mostly unprocessed plant food. There’s stuff like texturized vegetable protein, that delievers a more concentrated source. While a table like this gives a good overview and reference, it’s easy to miss the fact, that we usually don’t get our protein from a single source. As I mentioned in my last comment, combining different sources can be a good way to enhance the overall protein quality. To reflect that, we’d need DIAAS data for prepared dishes, meal plans or a whole diet. Can you even use DIAAS to calculate an amount of single protein source food, that you’d have to eat like that? I don’t know if it scales that way, and even if it did, for an incomplete protein source, you’d end up with a lot of excess for the abundant amino acids in that protein source, which I suspect would have to be excreted and I don’t know how your kidneys like that. That table would really benefit from adding references to clarify what you base your assumptions on and where you get your data from. But I think none of this is all that relevant for the underlying topic in this thread.