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This document contains calculations to determine the protein quality score of bread. 1. The protein score of bread is 85 based on its amino acid profile compared to eggs. 2. The chemical score of bread is 101 based on the percentage of total amino acids compared to eggs. 3. A mixture of bread and red beans is calculated to have a chemical score of 75 compared to eggs, indicating lower protein quality.
- Author
- Muhammad Nuralfian
- Language
- EN