Which food is noted for having lower biological value compared to eggs, fish, and lean meats?

The choice highlighting Monggo guisado as having a lower biological value compared to eggs, fish, and lean meats is based on the understanding of biological value (BV) as a measure of protein quality and the essential amino acids it provides. Biological value indicates how efficiently the body can utilize the protein consumed.

Eggs, fish, and lean meats are considered high in biological value because they contain complete proteins that supply all essential amino acids in proportions needed for human health. They are easily digestible and assimilable, resulting in a higher BV.

Monggo guisado, typically made from mung beans, is plant-based and, while nutritious, has a lower biological value compared to these animal proteins. Plant proteins like those found in mung beans may lack one or more essential amino acids or have them in lower amounts, which means the body may not absorb or utilize them as efficiently as those from animal sources.

This differentiation in biological value is critical for individuals assessing protein sources for dietary needs, especially in contexts like public health nursing where nutritional education is vital.