New protein ranking names unexpected winner over beef, salmon and eggs

A new analysis of 20 protein sources found that the top scorer wasn’t steak, salmon or eggs — it was an everyday food many shoppers may be overlooking.

The BPI Score, introduced in a July paper published in the journal Frontiers in Sustainable Food Systems, gave tofu the top mark: 36 out of 40 points.

Beans, chia seeds and quinoa rounded out the top four, while mozzarella, lamb, beef and cheddar were among the lowest-ranked foods.

The BPI Score, created by University of Cambridge researcher Chris Macdonald and the Better Protein Institute (BPI), rates 20 protein sources on a 40-point scale that combines nutrition, affordability and availability with environmental impact.

AMERICANS STILL CRAVE PROTEIN DESPITE RECORD BEEF PRICES AS EXPERT REVEALS THE 'HEALTHIEST BURGER' Its "People Score" factors in sodium, saturated fat, cholesterol, whether a food contains all nine essential amino acids, affordability and availability.

Its "Planet Score" considers greenhouse gas emissions, water pollution, land use and freshwater use.

Tofu earned the highest scores in both categories.

The paper estimated that producing 100 grams of protein from tofu was associated with 0.61 kilograms of greenhouse gas emissions, compared with 64.19 kilograms for beef.

It also found tofu required about 2 square meters of land for that amount of protein, compared with about 211 square meters for beef.

IS FARM-RAISED FISH REALLY WORSE THAN WILD-CAUGHT SEAFOOD? EXPERTS SOUND OFF Experts note that the ranking is an initial scoring system developed by one researcher, not a controlled trial or dietary guideline, and it relies on U.K. grocery data.

The score also compares the amount of each food needed to provide 100 grams of protein, not equal-sized portions.

"While acknowledging the limitations of this first iteration, the score provides a robust foundation for a more nuanced conversation," Macdonald wrote in the paper.

CLICK HERE FOR MORE LIFESTYLE STORIES Corry Matthews, a California-based fitness and nutrition expert and founder of Strength & Grace Fitness, said consumers should consider protein quality, serving size and whether they can realistically get enough of a food to meet their needs.

"For example, three ounces of cooked chicken breast provides roughly 26 grams of protein," Matthews told Fox News Digital.