What defines high biological value (HBV) protein foods?

High biological value (HBV) protein foods are defined by their ability to provide all of the essential amino acids that the body cannot synthesize itself. These amino acids are critical for various bodily functions, including tissue repair, enzyme production, and hormone synthesis. Foods that contain all of the essential amino acids are often derived from animal sources, such as meat, fish, eggs, and dairy products, although some plant sources like quinoa and soy also qualify as HBV proteins.

In contrast, foods that provide minimal energy or contain specific macronutrient profiles, such as low fat, do not inherently characterize the quality of protein. While the speed of digestion is relevant in some dietary considerations, it does not determine whether a protein source is high biological value. Hence, the defining factor for HBV proteins is their completeness in providing essential amino acids.