Ileal amino acid digestibility and DIAAS values of world foods

Published: 29 November 2021| Version 1 | DOI: 10.17632/gz3cx7d5f4.1


This data contains ileal amino acid digestibility values of more than 100 food items along with the associated DIAAS values in cases where adequate information was reported to derive this score. Data has been obtained from 32 references.


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Ileal amino acid digestibility was obtained from literature. In cases where digestibility information was missing for some amino acids, an average value based on the reported amino acid data was assigned - average values are indicated in the dataset. Total amino acid and protein composition was obtained from the same source. Values were expressed in g/kg and recalculation was done in cases where the units reported in the reference were different. Digestible indispensable amino acids were calculated by multiplying the digestibility coeeficient with the corresponding indispensable amino acid composition expressed in g/kg. Finally, digestible indispensable amino acids were expressed as mg/g protein by dividing the digestible indispensable amino acid composition with the total protein and converting to mg. DIAAS values were calculated for all age groups using the FAO recommended reference patterns. Some DIAAS values for some foods are missing due to insufficient information being reported in some cases.


University of Nottingham


Nutrition, Nutrient Bioavailability, Protein, Protein in Human Nutrition