> you have things like wheat/grain proteins which are some ~20% bioavailable Do you have a source for this claim? It seems very low. It seems to be different w

> you have things like wheat/grain proteins which are some ~20% bioavailable Do you have a source for this claim? It seems very low. It seems to be different ways of measuring, but one source [1] claims 65% postprandial retention (not 100% sure what it means). Another claims "The real ileal digestibility of dietary wheat nitrogen amounted to 90.3 ± 4.3%." [2] EDIT: So the 20% number somehow account for the low lysine content (seems strange to call that bioavailability, but I'm not a biologist) [1] https://hal-agroparistech.archives-ouvertes.fr/hal-01569102 https://hal-agroparistech.archives-ouvertes.fr/hal-01569102 [2] https://academic.oup.com/ajcn/article/81/1/87/4607685 https://academic.oup.com/ajcn/article/81/1/87/4607685