Help: Aminoacid profile



I need help being able to tell what’s a good aminoacid profile in my mix. How can I know this? Since labels don’t really talk about it.

Thank you!


I know of no comprehensive databases of either protein digestibility (PD) or amino acid composition. (Perhaps @mentalnomad does). However, the following is the method that is used to determine the protein digestibility corrected amino acid scoring (AAS) pattern (PDCAAS).

The recommended PDCAAS pattern is (in mg/g protein) isoleucine (I) 25, leucine (L) 55, lysine (K) 51, methionine (M) + cysteine © (sulfur amino acids) 25, phenylalanine (F) + tyrosine (Y) 47, threonine (T) 27, tryptophan (W) 7, valine (V) 32, and histidine (H) 18.

To calculate the PDCAAS, multiply the amount of each amino acid of a food by the PD of that food. (Ileal digestibility is preferable to fecal digestibility though you may be hard-pressed to find either. I know of no comprehensive database of PD factors).

Divide the results by the AAS above.

Example: corn flour masa

PD = .85

  1. Amino acid composition (g/100g)

I 334
L 1146
K 263
M + C (SAA) 364
F + Y 839
T 351
W 66
V 473
H 285

  1. Multiply by PD

I 284
L 974
K 224
M + C (SAA) 309
F + Y 713
T 298
W 56
V 402
H 242

  1. Divide by the recommended PDCAAS pattern

I 11.3
L 17.7
K 4.4
M + C (SAA) 12.4
F + Y 15.2
T 11.0
W 8.0
V 12.6
H 13.4

The minimum result is for K (lysine). Therefore, the amount of complete protein is 4.4g/100g for corn flour masa and is constrained by lysine.


I don’t know a good PDCAAS reference, but you may be able to do it more simply with a basic AAS score, as given by the Nutrition Data Database run by Self.

For example, on the simple AAS scale, corn masa scores a 55%, but more importantly, you can see that it’s lysine deficient:

Knowing this, you can look for a complementary protein, something that is not limited in lysine -

such as yogurt:


or peas:

In general seed-based proteins are low in Lysine… beans & dairy are not.


Apparently peas are type of bean. Pigeon pea too.


Nontheless your point still applies…almost all plant proteins are low (if not deficient) in atleast one essential amino acid. After you said that i did some digging around and pigeon pea…is low in methonine+cysteine (not lysine though). And rice (rice protein) is low in lysine.

Yestereday i requested rosa labs to explore white rice protein or pigeon pea protein. I would like to change the word ‘or’ in it to ‘and’. White rice ‘and’ pigein pea protein combo seems like a good bet, instead of just one of them. This will take care of low levels of methoinie+cystine and lysine in both the kinds of protein as pigeon pea protein is high in lysine and white rice protein is high in methoine+cystine.

And in theory could also take care of the higher GI of white rice protein over brown rice protein.


I think the writing on the wall for 1.6 is soy protein isolate, unless there is some reason they can include it in liquid but not powdered form. From the 2.0 release notes:

We have transitioned to soy protein isolate in Soylent 2.0. The benefits include higher PDCAAS score (improved digestibility and better amino acid profile), smoother texture, and a level of purity from inorganic compounds not possible with other plant proteins.