Asklemmy

You talked about a DIAAS (digestable indispensable amino acid score!) - you are my favorite person today.

Actually, I didn't. I just realized, that I linked to PDCAAS, which is a slightly different method. But it didn't really matter, as I just wanted to illustrate the concept. And I'm not too involved in the topic. I don't know what you're doing, that you're whipping up tables about this stuff, but I'm just a layperson with a little knowledge about nutrition.

Allow me a few remarks though:

1. you're referencing prepared meat, but raw tofu? In my experience, tofu is usually also prepared in some way, and with most preparations, it looses quite a bit of water content.

2. We don't have to rely on mostly unprocessed plant food. There's stuff like texturized vegetable protein, that delievers a more concentrated source.

3. While a table like this gives a good overview and reference, it's easy to miss the fact, that we usually don't get our protein from a single source. As I mentioned in my last comment, combining different sources can be a good way to enhance the overall protein quality.
   To reflect that, we'd need DIAAS data for prepared dishes, meal plans or a whole diet.

4. Can you even use DIAAS to calculate an amount of single protein source food, that you'd have to eat like that? I don't know if it scales that way, and even if it did, for an incomplete protein source, you'd end up with a lot of excess for the abundant amino acids in that protein source, which I suspect would have to be excreted and I don't know how your kidneys like that.

5. That table would really benefit from adding references to clarify what you base your assumptions on and where you get your data from.

But I think none of this is all that relevant for the underlying topic in this thread.