Not All Protein Is Created Equal
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Understanding bioavailability helps you prioritize the best protein sources for your body. Here’s a comparison of common options:
| Protein Source | Bioavailability / Digestibility | Notes for Midlife Women |
|---|---|---|
| Whey Protein (dairy) | Very high (BV ~104) | Excellent for muscle support; may cause digestive issues for some |
| Eggs | High (BV ~100) | Complete protein, versatile, easy to add to meals |
| Fish | High (BV ~83–95) | Supports heart and brain health alongside protein |
| Lean Meats | High (BV ~80–90) | Great for muscle and bone health; choose minimally processed |
| Soy | High (BV ~74–90, PDCAAS 1.0) | Plant-based complete protein with excellent bioavailability; supports heart health and hormonal balance |
| Pea Protein | Moderate (BV ~65) | Great plant-based option; may need combination with other proteins |
| Beans & Lentils | Moderate (BV ~50–70) | Incomplete individually; combine with grains to balance amino acids |
| Nuts & Seeds | Moderate (BV ~45–65) | Provide protein, fiber, healthy fats; not complete alone |
| Grains (rice, wheat) | Low (BV ~40–60) | Incomplete protein; best paired with legumes or soy |