protein rating

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Used in Canadian food labelling regulations to assess the overall protein quality of a food. It is Protein Efficiency Ratio multiplied by the protein content of food (per cent) multiplied by the amount of the food that is reasonably consumed. Foods with a rating above 40 may be designated excellent dietary sources; foods with a rating below 20 are considered to be insignificant sources; 20–40 may be described as good sources.

Subjects: Medicine and Health.

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