<prompt> Reference protein isMilkMeatEggPulses  <response>: Ans. c Egg. Ref. Park, PSM, 17thpg.429EGG It is a standard protein against which quality of other proteins is compared reference protein. An egg weighing 60 g contains:- 6 g of protein,- 6 g of fat,- 30 mg of calcium- 1.5 mg of iron and- supplies about 70 kcal of energy. Except for vitamin C and carbohydrates, egg contains all the nutrients. It has all 9 essential aminoacids. Net protein utilization NPU which combines in a single value the biological value and digestibility, is- 100 for egg,- 80 for meat and- 75 for milk. Cholesterol content of egg is 250 mgegg. Biotin deficiency is caused by antibiotic overuse ingestion of raw eggs avidin in egg white avidly binds to biotin. 