Another potential advantage of cultured cells is higher amino acid digestibility/DIAAS[1] scores, which is generally much higher in whole animal based foods , f

Another potential advantage of cultured cells is higher amino acid digestibility/DIAAS[1] scores, which is generally much higher in whole animal based foods , for example chicken breast is rated a 1.08, eggs a 1.13, Soy a .91, chickpeas a .83 and Tofu a .52, with each being limited in some amino acids. Vegetable Protein isolates/processing combinations can bring this up a bit, but processing can have varied effects on availability defending on how it's performed, making something with a high DIAAS score without processing or additives to taste and act like meat ideal. "Literature suggests that the extensive processing needed to obtain protein isolate might induce molecular alterations, making the protein more resistant to digestive enzymes and decreasing its protein nutritive value."[2] [1]https://en.wikipedia.org/wiki/Digestible_Indispensable_Amino_Acid_Score https://en.wikipedia.org/wiki/Digestible_Indispensable_Amino... [2]https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9552267/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9552267/