What is the BV rating I see associated with protein?
This measures the amount of protein ( or more precisely – the nitrogen) retained in the human body per gram of protein absorbed. This measure started out as a percentage – with a whole egg being at the top of the chart – 100% nitrogen absorbed. However, things got a little more confusing when Whey Protein was discovered. The problem is whey is a better source of protein than an egg – so it actually scores higher than 100. This means the percentage must be dropped – because greater than 100% does not make much sense. So, today BV is a number which lets you compare different types of protein.
