title: Protein Analysis - Eggs vs Vegan Sources date: 2025-01-03 aliases: - Proteinanalyse - Eier vs. Vegane Quellen backlink: [[Protein]], [[Nutrition]], [[Vegan Diet]], [[Amino Acids]] tags: #nutrition #protein #comparison #vegan ## 📇 At a Glimpse > [!Summary] > Systematic analysis of protein sources comparing eggs vs vegan alternatives (soy, pea) through the lens of [[Bioavailability]] and [[Cost Efficiency]]. Eggs demonstrate superior amino acid profiles and bioavailability (94%), while vegan sources excel in environmental impact and scalability, with soy leading in cost-effectiveness. ## 🔑 Core Concepts ### 1. Bioavailability Matrix - Eggs lead with 94% [[Protein Absorption]] - Soy follows at 91% efficiency - Pea protein at 85% absorption rate - Links to [[Digestive Efficiency]] and [[Nutrient Uptake]] ### 2. Cost-Value Proposition - Eggs: $0.042/g protein - Soy: $0.028/g protein ([[Cost Leadership]]) - Pea: $0.031/g protein - Connected to [[Economic Efficiency]] in nutrition ### 3. Quality Metrics - [[Amino Acid Profile]] completeness: - Eggs: 1.0 (reference standard) - [[Soy]]: 0.95 - [[Pea]]: 0.85 (methionine limited) ## 📚 In-depth Summary ### Processing Requirements - Eggs require zero processing ([[Whole Foods]]) - Vegan proteins undergo significant processing: - Extraction - Concentration - Quality control - Links to [[Food Processing]] challenges ### Value Analysis (per gram) 1. Eggs ($0.10 total value): - Complete amino profile ($0.05) - Zero processing ($0.02) - High bioavailability ($0.03) 2. Vegan Sources ($0.09 total value): - Environmental benefit ($0.04) - Cholesterol-free ($0.02) - Scalability advantage ($0.03) ### Contextual Optimization - Athletes: [[Sports Nutrition]] favors eggs - Environmental focus: [[Sustainable Protein]] leads to vegan - Budget constraints: [[Economic Nutrition]] suggests soy - Whole food preference: Eggs dominate ## 💭 Quotes for Emphasis > "The optimal protein source is context-dependent, with eggs excelling in biological value while vegan sources lead in environmental impact" > "Bioavailability and amino acid completeness form the foundation of protein quality assessment"