Complete Protein
<p >A <b>complete protein</b> (or <b>whole protein</b>) is a source of <a href="http://en.wikipedia.org/wiki/Protein" title="Protein" >protein</a> that contains an adequate proportion of all nine of the <a href="http://en.wikipedia.org/wiki/Essential_amino_acid" title="Essential amino acid" >essential amino acids</a> necessary for the <a href="http://en.wikipedia.org/wiki/Dietary" title="Dietary" class="mw-redirect" >dietary</a> needs of humans or other animals.<sup id="cite_ref-medline_0-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Complete_protein#cite_note-medline-0" >[1]</a></sup> Some incomplete protein sources may contain all essential amino acids, but a complete protein contains them in correct proportions for supporting biological functions in the human body.
The following table lists the optimal profile of the essential amino acids, which comprises a complete protein:<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Complete_protein#cite_note-1" >[2]</a></sup>
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<h2 >Sources of complete protein</h2>
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<li >Generally, proteins derived from animal foods (meats, fish, poultry, cheese, eggs, yogurt, and milk) are complete, though <a href="http://en.wikipedia.org/wiki/Gelatin" title="Gelatin" >gelatin</a> is an exception.<sup id="cite_ref-medline_0-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Complete_protein#cite_note-medline-0" >[1]</a></sup>Proteins derived from plant foods (legumes, grains, and vegetables) tend to be limited in essential amino acids. Some are notably low, such as corn protein, which is low in lysine and tryptophan.<sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Complete_protein#cite_note-4" >[5]</a></sup></li>
<li >Some foods contain all the essential amino acids on their own in a sufficient amount to qualify as a "complete protein". Complete protein foods that also obtain the highest possible <a href="http://en.wikipedia.org/wiki/PDCAAS" title="PDCAAS" class="mw-redirect" >PDCAAS</a> score of 1.0 are certain dairy products (including <a href="http://en.wikipedia.org/wiki/Whey_protein" title="Whey protein" >whey</a>), <a href="http://en.wikipedia.org/wiki/Egg_white" title="Egg white" >egg whites</a>, and <a href="http://en.wikipedia.org/wiki/Soy_protein_isolate" title="Soy protein isolate" class="mw-redirect" >soy protein isolate</a>.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup> Other foods, such as <a href="http://en.wikipedia.org/wiki/Amaranth" title="Amaranth" >amaranth</a>, <i><a href="http://en.wikipedia.org/wiki/Aphanizomenon_flos-aquae" title="Aphanizomenon flos-aquae" >Aphanizomenon flos-aquae</a></i><sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup>, <a href="http://en.wikipedia.org/wiki/Buckwheat" title="Buckwheat" >buckwheat</a>, <a href="http://en.wikipedia.org/wiki/Hemp" title="Hemp" >hempseed</a>, meat, poultry, <a href="http://en.wikipedia.org/wiki/Salvia_hispanica" title="Salvia hispanica" >Salvia hispanica</a>, <a href="http://en.wikipedia.org/wiki/Soybean" title="Soybean" >soybeans</a>, <a href="http://en.wikipedia.org/wiki/Quinoa" title="Quinoa" >quinoa</a>, <a href="http://en.wikipedia.org/wiki/Seafood" title="Seafood" >seafood</a>, and <a href="http://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)" title="Spirulina (dietary supplement)" >spirulina</a> also are complete protein foods, but may not obtain a PDCAAS score of 1.0.</li>
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