01/05/2026
Not all protein are created equal: 3 things that matter (from a dietitian)
1. Digestibility: how much of a protein is released from food and available for absorption.
2. Bioavailability: whether protein gets to the tissue that needs it (e.g. liver), in a form it can use (e.g. amino acids).
3. Protein quality: a score that ranks a protein based on its digestible amino acid content relative to what the body requires.
Best protein foods have high digestibility, bioavailability and protein quality
My best 5 top protein foods:
Organ meat
Eggs
Small fish (e.g. sardines)
Shellfish
Milk
