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The proportion of absorbed nitrogen retained by the body, expressed as a percentage.
Used to compare protein quality in diet plans and nutrition science — eggs and milk score high, most plant proteins score lower unless combined with each other.
See also: Protein Efficiency Ratio, Limiting amino acid
Carbohydrate polymers not hydrolysed by human digestive enzymes. Soluble fibre forms viscous gels; insoluble fibre adds bulk.
The reason whole wheat atta, oats and vegetables are recommended over refined flour for digestion and blood sugar control.
The essential amino acid present in a protein in the smallest amount relative to requirement, capping the use of all the others.
Why nutritionists recommend eating rice with dal — each is short on a different essential amino acid, and combining them completes the protein.
See also: Biological value, Protein Efficiency Ratio
Live microorganisms which, administered in adequate amounts, confer a health benefit on the host.
The “live cultures” claim on yoghurt and probiotic-drink packaging, backed by a specific bacterial count and strain the product has to maintain until its expiry date.
See also: Lactic acid bacteria, Dietary fibre
Weight gain in grams per gram of protein consumed, measured in growing rats.
An older method still referenced in nutrition labelling and animal-feed formulation to compare how well different protein sources support growth.
See also: Biological value, Limiting amino acid
Unsaturated fatty acids with at least one double bond in the trans configuration, formed industrially by partial hydrogenation or naturally by rumen bacteria.
The reason vanaspati, some margarines and bakery shortenings carry FSSAI-mandated limits and warning labels — linked to heart disease risk.
See also: Hydrogenation, FSSAI
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