22 March 2018

Protein percentage in foods

The percentage of crude protein that appears in the analytical components of the labeling is only an approximate value of the amount of protein contained in a food product.

It is important to clarify that the crude protein does not offer useful information on the quality and nutritional effectiveness of the ingredients of protein origin used in a recipe.

There are other concepts that are more important than the percentage of a nutrient, in terms of quality and correct processing of the protein (and other nutrients).

In Dingonatura we elaborate our recipes keeping in mind our ingredients’ digestibilitybiological value and bioavailability. This way, we can obtain complete, balanced food that protects our animals over time.

Given its importance, we will try to simplify it in three different chapters for you to have a quick overview of each of them:

  1. Protein biological value
  2. Digestibility
  3. Bioavailability