Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food. BV assumes protein is the only source of nitrogen and measures the proportion of this nitrogen absorbed by the body which is then excreted. The remainder must have been incorporated into the proteins of the organisms body. A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein "usability" – the BV. BV uses two similar scales: The true percentage utilization (usually shown with a percent symbol). The percentage utilization relative to a readily utilizable protein source, often egg (usually shown as unitless). These two values will be similar but not identical.
Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food. BV assumes protein is the only source of nitrogen and measures the amount of nitrogen ingested in relation to the amount which is subsequently excreted. The remainder must have been incorporated into the proteins of the organisms body. A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein "usability" – the BV. BV uses two similar scales: The true percentage utilization (usually shown with a percent symbol). The percentage utilization relative to a readily utilizable protein source, often egg (usually shown as unitless). The two values will be similar but not identical.
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proportion of this nitrogen absorbed by the body which is then
amount of nitrogen ingested in relation to the amount which is subsequently
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