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How do I calculate the 'score' required for Protein %DV shown on a Nutrition Facts label?

Genesis Nutrition Facts Labeling
%DV for Protein

In order to list % DV for protein on the Nutrition Facts label, you will need to enter either a PER or PDCAAS value.

PER (protein efficiency ratio)
PER is a method used for determining the quality of protein in food. It is used to determine the protein grams and %DV for Nutrition Facts panels that market to infants one year and younger. The PER of a product is a lab determined value between 0 and 2.5 that is entered by the user. This value is then compared to the PER casein standard (2.5) to determine the product’s corrected protein grams and %DV.

Protein grams = [protein per serving x (recipe PER / PER for casein)]
%DV = [(Protein grams / 14) x 100]

PDCAAS (protein digestibility corrected amino acid score)
PDCAAS is a method for determining the quality of protein in food. It is used to determine the protein grams and %DV for Nutrition Facts panels that market to children greater than 1 year but less than 4 years of age, or for products that make a protein claim. The PDCAAS of a product is a value between 0 and 1.0 that is entered by the user. The value may be determined by a lab, or may be determined mathematically. Casein and egg whites have PDCAAS values of 1.0.

Protein grams = [protein per serving x PDCAAS]
%DV = [(Protein grams / 16) x 100]

Mathematical determination of PDCAAS

The PDCAAS may be determined mathematically by multiplying the amino acid score of the recipe by the protein digestibility of the recipe.

PDCAAS = (amino acid score x recipe protein digestibility)

Amino Acid Score
In Genesis, the Protein Quality report shows the amino acid score for your recipe. The recipe amino acid score is the lowest amino acid percentage shown. For example, if the lowest percentage is lysine at 85%, then 85% is the amino acid score. It is important that amino acid data be present for all foods in your recipe in order to obtain an accurate score.

Protein Digestibility
The protein digestibility can be determined by a lab, or can be approximated by using existing tables of the protein digestibility of foods. Using tables, the weighted protein digestibility of each recipe ingredient is added together to create the recipe total.

Recipe Protein Digestibility = [(ingredient1 protein digestibility x percent ingredient1 in recipe) + (ingredient2 protein digestibility x percent ingredient2 in recipe) + etc]

The following is a list of the protein digestibility of some ingredients:

Ingredient

Protein Digestibility %

 

 

Casein

99

Egg white

100

Beef

98

Pea flour

88

Pinto beans (canned)

73

Kidney beans (canned)

81

Seafarer beans

84

Black beans

72

Fababeans

86

Lentils (canned)

84

Lentils (autoclaved)

85

Chickpeas (canned)

88

Peas (century)

83

Peas (trapper)

84

Soybean protein, concentrate

95

Soybean protein, isolate

98

Soy assay protein

95

Pea protein, concentrate

92

Rapeseed protein concentrate

95

Rapeseed protein isolate

95

Sunflower protein isolate

94

Wheat gluten

96

Peanut meal

94

Whole wheat

91

Rolled oats

91

Rice-wheat-gluten

95

Source: “Protein Quality Evalutaion,” FAO, Rome 1990