Protein efficiency ratio
From Wikipedia, the free encyclopedia
Protein efficiency ratio (PER) is based on the weight gain of a test subject divided by its intake of a particular food protein during the test period.
From 1919 until very recently, the PER had been a widely used method for evaluating the quality of protein in food.
In the United States, the food industry had long used the PER as the standard for evaluating the protein quality of food proteins. The U.S. Food and Drug Administration used the PER as the basis for the percent of the U.S. Recommended Daily Allowance (USRDA) for protein shown on food labels.
[edit] See also
- Protein Digestibility Corrected Amino Acid Score (PDCAAS)
- Net protein utilization
- Protein : Amino Acids
- Whey Protein
- Soy protein
- Casein
[edit] External links
- U.S. Food and Drug Administration's list of high protein foods
- PER Comparison of Whey, Soy, Casein, and Wheat proteins
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