What is low biological value (LBV) in protein?

Low biological value (LBV) proteins refer to proteins that do not contain all of the essential amino acids needed by the body or that are lacking in one or more of these amino acids. Essential amino acids are those that the body cannot synthesize and must be obtained from the diet. Foods that are classified as LBV typically include plant-based proteins such as legumes, grains, and nuts. While they can provide valuable nutrients and can contribute to a healthy diet, they may not provide a complete profile of the amino acids necessary for optimal health.

In contrast, high biological value (HBV) proteins, often sourced from animal products, contain all essential amino acids in sufficient quantities. Understanding the difference between LBV and HBV proteins can help individuals make informed choices about protein sources, especially for those following vegetarian or vegan diets, where combining different LBV sources can fulfill amino acid needs.