All are meat and contain mainly protein. The three aspects of evaluating protein are protein content, protein digestibility, and protein utilization.

1. First, protein content. Grams of protein per 100 grams, chicken (chicken breast: 19.4), pork (hindquarter tip, 14.6), lamb (lamb lean, 20.5), fish (grass carp 16.6, mackerel 20.1, cod 20.4, squid poached 18)[1], roughly in order of fish, lamb lean, chicken, and pork lean;

2. Secondly, protein digestibility The true digestibility of meat and fish is 94%[2], and the source of the data for the other meats is not clear for reference. But the digestibility of meat is all roughly the same, so this link cannot give the best meat order.

3. Finally, on protein utilization, there are many metrics in this area, with the usual ones being biomass (percent), net utilization (percent), efficacy ratios, and amino acid scores.

After checking the authoritative information [3], the raw price of fish 83, net utilization 81, efficacy ratio of 4.55, amino acid rating 1.00; did not check the data of other poultry meat, but there are beef data, can be made a reference to poultry meat, beef's raw price of 74, net utilization 73, efficacy ratio of 2.30, amino acid score of 1.00; it can be seen that the integrated level of fish to be higher than the Beef.

From the above data, we can see that the overall protein quality of fish is higher than that of poultry. Lamb and chicken are superior to pork in poultry. I hope these are helpful to you.

References:

[1]. Chinese food composition table [M].2014 edition.

[2].WHO.Proteinandaminoacidrequirementsinhumannutrition[M].2007.

[3]. Nutrition and Food Hygiene 7th Edition [M]. People's Health Publishing House.2012.