Guide

Biltong usually delivers more protein per 100 g than jerky, but both dried meats are compact, high protein snacks.

Egg protein shows very high bioavailability, so your body absorbs and uses most of the amino acids from each egg you eat.

Egg white protein has high bioavailability, with most of its indispensable amino acids absorbed and used by the body when the whites are fully cooked.

Peanut protein shows moderate to high bioavailability, with about 70–90% of its amino acids absorbed when you eat peanuts or peanut-based foods in mixed meals.

Egg protein has high bioavailability, so most of the amino acids in a cooked egg are absorbed and used by your body for muscle and tissue repair.

Protein in cooked chicken has high bioavailability, with digestibility around 90–95% and a full set of indispensable amino acids.

Milk protein has high bioavailability, with most amino acids from a glass of cow’s milk absorbed and used when part of a balanced diet.

Protein in paneer is well absorbed, with casein amino acids that your body uses steadily for muscle repair and long-lasting fullness.

Bioavailability of protein in plants describes how much plant protein your body actually digests, absorbs, and uses for its needs.

Betty Lou’s protein powder typically provides about 60–180 calories and 7–20 grams of protein per serving, depending on the product flavor.