I’m sure most nutrition-conscious people are aware of the 1g protein/10 calorie ratio for determining whether a food is high protein. To my knowledge the highest protein foods & supplements out there have a 2/10 ratio, but theoretically shouldn’t a 2.5/10 be possible, since 1g of protein generally contains 4 calories (I am aware this is a rounded up figure that can vary, but that only furthers my inquiry). What is the scientific reason for this? Is it impossible for a molecule to fully consist of proteins, so the remaining 2ish calories have to consist of other macronutrients, or is it something else?
In: Chemistry
There is no living being whose tissues are 100% protein, ergo you can’t find anything to shhot/stab/cut into foodstuff that is 100% protein. If you want that, you need to look it up in the catalog of Sigma Aldrich or some other chemical vendor. It probably wont be very palatable though.
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