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The digestibility of protein is dependent on a number of factors including the protein's food source as well as foods eaten with it.

Animal protein sources have high digestibility (90-99%) whilst plant protein sources have lower digestibility (70-90% for most).

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Each human is unique as a result of small differences in the body's proteins. These differences are determined by the amino acid sequences of proteins, which are determined by genes.

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Age 19-70: 64g/day
Age 70+: 81g/day

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Protein is the body's main source of nitrogen which accounts for about 16% of the weight of the protein.

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Helps the body grow and repair
Makes enzymes, antibodies and hormones
In haemoglobin within red blood cells which transports oxygen

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Age 19-70:  46g/day
Age 70+: 57g/day

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Mainly found in muscles, organs and skin

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17KJ/g

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Amino acids assembled in long chains are the building blocks of protein. Non-essential amino acids can be made by the body whilst others, known as essential amino acids, need to be consumed via one's diet

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The process of proteins in the body being constantly broken down and resynthesised