The first important factor to determine protein quality is a protein's biological value.

决定蛋白质质量的第一个重要因素是蛋白质的生物学价值。

So, having a decent biological value and a decent amino acid profile are what we want from the protein we eat.

所以，我们希望从我们吃到的蛋白质中获得良好的生物价值和氨基酸谱。

An easy way to think about biological value is our ability to digest, absorb and utilize the amino acids from a given protein source.

考虑生物价值的一个简单方法是我们消化、吸收和利用给定蛋白质来源的氨基酸的能力。

Plant-derived proteins also tend to contain more fiber and anti-nutritional factors, which can affect digestibility and absorption, which of course then reduces its biological value.

植物来源的蛋白质也往往含有更多的纤维和抗营养因子，这会影响消化和吸收，这当然会降低其生物价值。