Absorption and bioavailability of different protein sources.
This is part of package nvif1989.
Source: Nutritive Value of Indian Foods 1989.
const proteinValue = require('@nvif1989/proteinvalue');
// proteinValue.corpus: Map {name => {name, group, bv, npu, per}}
// proteinValue.load(): true (corpus loaded)
// proteinValue.sql([table], [options]): sql commands
// proteinValue.csv(): path to csv file
// proteinValue(<query>)
// -> [{name, group, bv, npu, per}] for matched names
proteinValue.load();
/* load corpus first */
proteinValue('egg');
// [
// { name: 'Egg', group: 'Animal proteins', bv: 96, npu: 96, per: 3.8 }
// ]
proteinValue('animal');
// [
// { name: 'Egg', group: 'Animal proteins', bv: 96, npu: 96, per: 3.8 },
// { name: 'Milk', group: 'Animal proteins', bv: 90, npu: 85, per: 2.8 },
// { name: 'Meat', group: 'Animal proteins', bv: 74, npu: 76, per: 3.2 },
// { name: 'Fish', group: 'Animal proteins', bv: 80, npu: 74, per: 3.5 }
// ]
proteinValue('oilseed');
// [
// {
// name: 'Groundnut',
// group: 'Oilseeds',
// bv: 55,
// npu: null,
// per: null
// },
// { name: 'Gingelly', group: 'Oilseeds', bv: 62, npu: null, per: null }
// ]
// ->
// bv: Biological value (% protein retained by body)
// npu: Net protein utilized (% protein retained and digested)
// per: Protein efficiency ratio (gain in weight : weight of protein consumed)
You can ask about composition of 592 key foods in India here: nvif1989.github.io.
Food composition values were measured by National Institute of Nutrition, Hyderabad.
Take a peek at the raw data here: Document, Webpage.