AtlasCalcsUtility Calculation Suite
2026-08-07 10 min

Protein Calculator

Estimate daily protein needs from weight, activity, and goal. Includes BMR and TDEE, RDA by age, protein targets from 0.8 to 2.0 g/kg, per-meal splits, and calorie-share tables.

Calculator

Personal

Age ages 18 - 80
Gender
Male Female

Body Size

Height feet inches
Weight pounds

Energy & Formula

Activity
Settings
Mifflin St Jeor Katch-McArdle
Results update automatically
Results update live as you type
Status:BMR 1760 kcalTDEE 2728 kcalRecommended 95–159 g/day42.3 g × 3 meals

Protein Summary

BMR (Mifflin St Jeor)1760 kcal/day
TDEE2728 kcal/day
Body weight79.4 kg
RDA56 g/day
Recommended (1.2–2.0 g/kg)95–159 g/day
Athlete (1.8 g/kg)143 g/day
Per meal42.3 g × 3 · 31.8 g × 4

Daily Protein Recommendations

Recommendationg/kgGrams per DayShare of TDEE
Minimum (RDA)0.864 g9.3%
Moderate1.295 g14.0%
Active1.6127 g18.6%
Athlete1.8143 g20.9%
Upper Limit2.0159 g23.3%

Protein as % of Total Calories

Based on TDEE of 2728 kcal/day. Protein provides 4 calories per gram. The recommended range is 10–35% of total calories.

% of CaloriesProtein Grams
10%68 g
15%102 g
20%136 g
25%171 g
30%205 g
35%239 g

Recommended Dietary Allowance (RDA) by Age

Age GroupRDA (g/day)
1 - 3 years13 g
4 - 8 years19 g
9 - 13 years34 g
14 - 18 years (Girls)46 g
14 - 18 years (Boys)52 g
19 - 70+ years (Women)46 g
19 - 70+ years (Men)56 g

Results

Normal

BMR

1760kcal/day

Mifflin-St Jeor basal metabolic rate

TDEE

2728kcal/day

BMR × 1.55 (Moderate (moderate exercise 3-5 days/week))

RDA Protein

56g/day

Institute of Medicine minimum by age and sex (0.8 g/kg baseline)

Recommended Range (1.2–2.0 g/kg)

95–159g/day

Moderate to upper-limit for 79.4 kg body weight

Athlete Target (1.8 g/kg)

143g/day

Strength and muscle-gain target within the 1.6–2.2 evidence range

Per Meal (3 meals)

42.3g/meal

Active 1.6 g/kg target split across three meals

Per Meal (4 meals)

31.8g/meal

Active 1.6 g/kg target split across four meals

Upper Limit (2.0 g/kg)

159g/day

Practical ceiling for healthy adults; little added benefit above

BMR is an estimate accurate to about ±10–15% versus lab measurement, and activity factors average a whole week. The 1.6–2.2 g/kg evidence range covers most muscle-gain and dieting goals; treat 0.8 g/kg as the deficiency floor, not the target.

Visualizations

Daily Protein by Activity Level

64 g0.8
95 g1.2
127 g1.6
143 g1.8
159 g2.0

Protein Calories at Active Target (1.6 g/kg)

Protein19%
Other calories81%

Athlete Target vs Upper Limit (2.0 g/kg)

143g
0159

RDA Coverage

Active vs RDA227%

RDA vs Athlete Target

RDA56 g

Formula

BMR prices the body at rest with Mifflin-St Jeor (weight, height, age, sex) or Katch-McArdle (lean mass only). TDEE scales BMR by activity (1.2–2.0). Protein then scales body weight by 0.8–2.0 g/kg, converts to calories at 4 kcal/g, and divides by TDEE for the calorie share.

BMR (Mifflin M) = 10W + 6.25H − 5A + 5 · BMR (Mifflin F) = 10W + 6.25H − 5A − 161 · BMR (Katch) = 370 + 21.6 × lean mass · TDEE = BMR × activity · Protein = factor × kg

Alternative Form

Lean mass = (1 − bodyFat/100) × kg · Protein kcal = grams × 4 · Calorie share = protein kcal ÷ TDEE × 100 · Per-meal = grams ÷ meals

Variables

SymbolNameUnitDescription
WBody weightkgTotal body mass; lb ÷ 2.20462 in US mode
HHeightcmStanding height; (ft×12 + in) × 2.54 in US mode
AAgeyrsCompleted years, 18–80 in this calculator
BMRBasal metabolic ratekcal/dayMifflin-St Jeor or Katch-McArdle resting burn
kActivity factorratio1.2 sedentary through 2.0 extra active
TDEETotal daily energy expenditurekcal/dayBMR × k; denominator for calorie shares
fProtein factorg/kg0.8 RDA · 1.2 moderate · 1.6 active · 1.8 athlete · 2.0 upper

Explanation

Weight sets the protein price per kilogram, BMR and activity set the calorie budget, and the factor sets the goal. A 79 kg adult at 1.6 g/kg needs ~127 g (508 kcal); against a 2,728 kcal TDEE that is ~19% of calories — inside the 10–35% AMDR band.

Derivation

At 79.4 kg, 177.8 cm, 30 y male, moderate 1.55: BMR = 10×79.4 + 6.25×177.8 − 5×30 + 5 = 1,760. TDEE = 1,760 × 1.55 = 2,728. Protein 1.6 × 79.4 = 127 g = 508 kcal = 18.6% of TDEE. RDA = 56 g (0.7 g/kg at this size).

Step-by-Step Calculation

Follow each step to understand how the result is calculated from your inputs.

Step 1

Convert body weight to kilograms for the gram-per-kilogram targets.

kg = lb ÷ 2.20462
Weight:175 lb
Weight (kg):79.38
Intermediate: 175 ÷ 2.20462
Result: Body weight = 79.4 kg
Step 2

Convert height to centimetres and estimate BMR with the selected formula.

Mifflin: 10W + 6.25H − 5A ± 5/161
Height:5 ft 10 in
Height (cm):177.8
Age:30
Gender:male
Formula:mifflin
Intermediate: 10×79.4 + 6.25×177.8 − 5×30 + 5
Result: BMR = 1760 kcal/day
Step 3

Multiply BMR by the activity factor to get total daily energy expenditure.

TDEE = BMR × activity factor
BMR:1760 kcal
Activity:Moderate (moderate exercise 3-5 days/week)
Factor:1.55
Intermediate: 1760 × 1.55
Result: TDEE = 2728 kcal/day
Step 4

Apply each protein factor to body weight in kilograms.

Protein (g) = factor × weight (kg)
Weight:79.4 kg
Active 1.6:127 g
Athlete 1.8:143 g
Intermediate: 0.8→64 · 1.2→95 · 1.6→127 · 1.8→143 · 2.0→159 g
Result: Recommended 95–159 g/day
Step 5

Look up the RDA minimum for age and sex and compare it with the active target.

RDA table: 13 / 19 / 34 / 46 / 52 / 46 / 56 g by group
Age:30
Gender:male
RDA:56 g/day
Intermediate: RDA 56 g vs active 127 g
Result: Active target covers 227% of the RDA
Step 6

Express protein as calories (4 kcal/g) and as a share of TDEE, then split across meals.

Protein kcal = grams × 4; share = kcal ÷ TDEE; meal = grams ÷ meals
Active grams:127 g
TDEE:2728 kcal
Intermediate: 127 × 4 = 508 kcal ÷ 2728
Result: 18.6% of TDEE · 42.3 g × 3 or 31.8 g × 4 per meal
Final Answer
1760

Worked Examples

See how the calculator works with different scenarios.

Scenario

A 30-year-old man, 5'10" (178 cm), 175 lb, moderate exercise 3–5 days/week, Mifflin-St Jeor.

Inputs

Age:30
Gender:Male
Height:5 ft 10 in
Weight:175 lb
Activity:Moderate (1.55)

Calculation

W = 175 ÷ 2.20462 = 79.4 kg BMR = 10×79.4 + 6.25×177.8 − 5×30 + 5 = 1,760 TDEE = 1,760 × 1.55 = 2,728 Protein 1.6 × 79.4 = 127 g

Result

BMR 1,760 · TDEE 2,728 kcal · RDA 56 g · Recommended 95–159 g · Athlete 143 g · 42.3 g × 3 meals

Interpretation

The classic baseline: RDA covers deficiency at 64 g, but the active 127 g target (~19% of TDEE) supports training and fullness. Three 42 g meals hit it with standard meat, dairy, and legume portions.

Understanding Your Result

Your Result: BMR: 1760 kcal/day

Typical range: RDA 0.8 g/kg is the floor. Moderate 1.2, active 1.6, athlete 1.8, upper 2.0 g/kg. Evidence clusters at 1.6–2.2 for growth and 1.6–2.4 in deficits. AMDR protein share is 10–35% of TDEE; 20–40 g per meal maximises synthesis.

What This Means

Every figure is your body translated into protein: the BMR and TDEE calorie budget, the RDA floor by age and sex, the 1.2–2.0 g/kg working range for your exact kilograms, the 1.8 athlete point, and that range split into 3- and 4-meal servings.

Why It Matters

The RDA prevents deficiency; it does not optimise training, dieting, or ageing. A 79 kg adult at RDA eats 64 g, but needs ~127 g to support sessions and ~150 g to diet without losing muscle — the calculator shows both numbers side by side so the gap is actionable.

Professional Interpretation

Counsel from TDEE down: confirm the BMR method (Katch when body fat is known), set the factor by goal and phase, then back-solve meals. Flag renal disease, pregnancy, and masters athletes for individualised targets rather than the default band.

Recommendations

  • •Anchor on 1.6 g/kg, adjust to 1.2 when sedentary or 1.8–2.0 when dieting or growing
  • •Serve 20–40 g per meal across 3–4 meals with 2–3 g leucine each
  • •Put protein with carbohydrate around training for recovery
  • •Recheck after any 5 kg weight change or activity shift
  • •Seniors: favour the top half of the range plus resistance work

Educational Content

Introduction

The Protein Calculator converts body weight into daily grams using evidence-based factors, then frames those grams with the calorie budget (BMR × activity), the Institute of Medicine RDA floor, per-meal servings, and the share of TDEE — so one screen serves lifters, dieters, and older adults alike.

Concept Explanation

Protein need scales with kilograms, not calories. BMR (Mifflin-St Jeor or Katch-McArdle) times activity gives TDEE; factor (0.8–2.0) times kilograms gives grams; grams times 4 divided by TDEE gives the calorie share checked against the 10–35% AMDR.

Applications

▸Setting daily grams for maintenance, growth, or fat loss
▸Choosing Mifflin-St Jeor vs Katch-McArdle for BMR
▸Checking the RDA floor by age and sex
▸Splitting targets into 3- or 4-meal servings
▸Validating protein share against the 10–35% AMDR
▸Adjusting targets for plant-based or senior diets

Benefits

  • •Weight-based grams replace generic percentage guesses
  • •BMR plus TDEE keeps protein inside the real calorie budget
  • •RDA table exposes when the minimum is not enough
  • •Per-meal splits turn daily totals into plates
  • •Calorie-share table links grams to the 10–35% band

Limitations

  • •BMR equations estimate rest burn within about ±10–15%
  • •Factors are population averages, not metabolic-chamber results
  • •Single weight point ignores composition shifts over time
  • •Clinical cases (renal, pregnancy, illness) need individual care

Best Practices

  • •Use Katch-McArdle whenever body-fat percentage is known
  • •Weigh under consistent conditions and re-run after 5 kg shifts
  • •Distribute protein evenly rather than back-loading dinner
  • •Prioritise complete proteins or complementary plant pairs
  • •Pair higher targets with fibre, water, and resistance training

Common Misconceptions

Myth: The RDA is the optimal intake.
Truth: The 0.8 g/kg RDA is the minimum against deficiency. Active adults thrive near 1.6 and dieters near 2.0 — roughly double the floor.
Myth: More protein always builds more muscle.
Truth: Growth plateaus near 1.6–2.2 g/kg. Beyond ~2.0 extra grams become expensive calories, not extra muscle.
Myth: You must eat protein within 30 minutes of lifting.
Truth: Total daily grams and even distribution dominate. Protein within a few hours of training suffices when daily targets are met.
Myth: High protein harms healthy kidneys and bones.
Truth: Up to ~2.0–2.5 g/kg is well tolerated with normal renal function, and higher intakes associate with better — not worse — bone density alongside calcium and vitamin D.

Practical Tips

  • •Anchor sedentary days at 1.2 and training blocks at 1.6–1.8 g/kg
  • •Build each meal around 20–40 g with a leucine-rich anchor
  • •Log body weight weekly and re-run after 5 kg changes
  • •Use Katch-McArdle when you know body-fat percentage
  • •Pair shakes with meals, not instead of them, outside travel days
  • •Front-load protein at breakfast to cut evening cravings
  • •Seniors: keep 25–35 g per meal plus twice-weekly lifting

Common Mistakes

Treating the 0.8 RDA as a target
Treat 0.8 as the floor. Multiply weight by 1.6 for active life and 1.8–2.0 for growth or deficits, then check meals cover it.
Eating most protein at dinner
Split the 1.6 g/kg total into 3–4 even servings — synthesis triggers per meal, so a 10/15/80 g split wastes the first two feedings.
Using Mifflin for very lean builds
Switch to Katch-McArdle with measured body fat. Mifflin overstates BMR when fat is low and understates it when muscle is high.
Ignoring calories when raising protein
Convert grams to calories (×4) and divide by TDEE. A 2.0 g/kg target near 35% of TDEE leaves little room for carbs and fat — plan the trade.
Chasing >2.5 g/kg for faster results
Cap healthy adults at ~2.0. Beyond that, extra protein rarely adds muscle and crowds out training fuel; reinvest calories in carbs or recovery.

Assumptions

This calculator makes the following assumptions to provide estimates:

Healthy Adults: Factors 0.8–2.0 g/kg assume normal renal function and no acute illness; clinical cases need medical targets.
Stable Weight: Uses one current weight point; recomposition, cuts, and bulks shift the kilogram base over weeks.
Estimated BMR: Mifflin-St Jeor and Katch-McArdle estimate rest burn within about ±10–15% of chamber measurement.
Fixed Activity: One factor (1.2–2.0) represents the whole week; mixed training and rest days are averaged.
Protein Quality: Gram targets assume complete or complementary proteins supplying all essential amino acids and ~2–3 g leucine per meal.

Limitations

Be aware of these limitations when using this calculator:

No Composition Split: Without body fat, weight-based grams cannot separate muscle from fat mass — use Katch or a body-fat check for lean builds.
Estimate, Not Prescription: Screening arithmetic for planning; renal disease, pregnancy, adolescence, and elite phases need clinician or dietitian sign-off.
Static Snapshot: One day of inputs; hydration, glycogen, and training-block changes move weight and TDEE between runs.
Intake Quality Unseen: Counts grams, not digestibility, leucine density, fibre, sodium, or supplement vs whole-food mix.

Frequently Asked Questions

Answers to common questions about this calculator.

How much protein do I need per day?
Sedentary adults need at least 0.8 g/kg (the RDA). Moderately active adults do well at 1.2 g/kg, active individuals at 1.6 g/kg, and athletes building muscle at 1.6–2.2 g/kg. In a calorie deficit aim for 1.6–2.4 g/kg to preserve muscle. Enter your weight above for a personalised gram target.
What is the RDA for protein?
The Recommended Dietary Allowance is 0.8 grams per kilogram of body weight per day for adults — the minimum to prevent deficiency. That is 56 g/day for a 70 kg (154 lb) man and 46 g/day for a 57.5 kg woman, per the Institute of Medicine tables shown below.
How much protein do I need for muscle gain?
Research supports 1.6–2.2 g/kg per day combined with progressive resistance training. This calculator labels 1.6 g/kg Active and 1.8 g/kg Athlete; most lifters grow well at 1.6 with 20–40 g per meal across 3–4 meals.
How much protein do I need for weight loss?
Aim for 1.6–2.4 g/kg per day during a deficit. Higher protein preserves lean mass, raises fullness through PYY and GLP-1, and burns 20–30% of its own calories in digestion (the thermic effect), versus 5–10% for carbs and 0–3% for fat.
Can you eat too much protein?
Above about 2.0 g/kg there is little extra benefit for muscle or fat loss, and very high intakes (above 3 g/kg) may cause digestive discomfort. Healthy kidneys handle up to 2.0–2.5 g/kg, but consult a clinician before sustained megadoses.
Is a high-protein diet safe for kidneys?
In healthy people with normal kidney function, intakes up to 2.0–2.5 g/kg are considered safe. People with pre-existing kidney disease should restrict protein and follow medical guidance, since excess nitrogen stresses compromised kidneys.
What are the best sources of protein?
Animal complete proteins: chicken breast (~31 g/100 g), turkey, lean beef, tuna/salmon (20–26 g/100 g), eggs (6 g each), Greek yogurt (~10 g/100 g), cottage cheese, and milk. Plant options: tempeh (19 g/100 g), seitan (25 g), lentils, chickpeas, edamame, quinoa, hemp and chia seeds, peanut butter, and almonds.
Is plant protein as good as animal protein?
Yes when varied across the day. Most plants are incomplete in one essential amino acid, so combine them — rice and beans, hummus and pita, tofu and quinoa. Soy, quinoa, buckwheat, hemp, and chia are complete plant proteins on their own.
What is a complete protein?
A food with adequate amounts of all nine essential amino acids. All animal foods qualify, plus soy, quinoa, buckwheat, hemp seeds, and chia seeds. Incomplete plant proteins become complete in combination across the day.
What are essential amino acids?
Nine amino acids the body cannot make: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Leucine (~2–3 g per meal) is the key trigger for muscle protein synthesis.
What is the difference between whey and casein protein?
Whey digests fast and spikes blood amino acids — ideal after training. Casein clots in the stomach and releases amino acids over hours — ideal before sleep or between meals. Both are complete dairy proteins; whey is higher in leucine per gram.
When should I take protein?
Total daily grams matter most. Distribute 20–40 g across 3–4 meals every 3–4 hours to maximise muscle protein synthesis. Post-workout protein within a few hours helps, but the old 30-minute anabolic window is wider than once believed.
Do I need protein powder to meet my protein needs?
No. Whole foods can supply any target in this calculator. Powders add convenience — one whey scoop is ~24 g — especially post-workout or at high body weights, but they do not replace a balanced diet.
Should I eat protein before or after a workout?
Both help, but daily total dominates. If you ate protein 2–3 hours pre-workout, immediate post-workout protein is less urgent. Fasted trainers should eat 20–40 g with some carbohydrate within 1–2 hours after lifting.
How much protein should I eat per meal?
Aim for 20–40 g per meal (about 0.25–0.4 g/kg), which delivers the ~2–3 g leucine threshold for muscle protein synthesis. Three to four such meals beat one giant protein meal for growth and fullness.
Is there a limit to how much protein the body can absorb per meal?
Absorption is nearly unlimited, but muscle protein synthesis plateaus around 20–40 g per meal for most people. Surplus amino acids are oxidised for energy, not wasted — spreading intake still works better for growth.
Do protein needs change as we age?
Yes. Adults 65+ face anabolic resistance and need 1.2–2.0 g/kg per day, spread evenly with leucine at each meal, plus resistance training. The flat 0.8 RDA understates older-adult needs for muscle and bone protection.
How can vegetarians meet their protein needs?
Through eggs, Greek yogurt, cottage cheese, milk, legumes, tofu, tempeh, edamame, seitan, nuts, seeds, and whole grains. At 1.6 g/kg a 70 kg vegetarian needs ~112 g — for example yogurt at breakfast, lentils at lunch, and paneer or eggs at dinner.
How can vegans meet their protein needs?
Through tofu, tempeh, edamame, seitan, lentils, chickpeas, beans, quinoa, hemp and chia seeds, nutritional yeast, and plant protein powders. Vary sources daily and consider fortified foods for B12, iron, and lysine gaps.
Does protein help with hair growth?
Hair is keratin protein, so deficiency causes thinning and shedding. Meeting the RDA restores normal growth, but extra protein beyond sufficiency does not accelerate growth further.
How does protein support immune function?
Antibodies, white blood cells, and signalling molecules are built from amino acids. Deficiency weakens immune response and raises infection risk; sufficiency maintains antibody production and recovery.
What is the relationship between protein and bone health?
Protein forms the collagen matrix of bone and aids calcium absorption. Higher intakes are linked to greater bone density and fewer fractures in older adults with adequate calcium and vitamin D — the old acid-ash harm claim is not supported.
How does protein increase satiety?
Protein raises fullness hormones (PYY, GLP-1, CCK), lowers the hunger hormone ghrelin, and digests slowly. High-protein breakfasts cut cravings and late-night snacking most consistently.
What is the thermic effect of protein?
The energy cost of digestion: 20–30% of protein calories are burned processing it, versus 5–10% for carbs and 0–3% for fat. On 150 g of protein (~600 kcal), roughly 120–180 kcal are lost as heat.
How much protein do I need during pregnancy?
About 1.1 g/kg per day plus an extra ~25 g/day in trimesters two and three for fetal, placental, and maternal tissue growth. Personalise with your clinician, especially with multiples or complications.
What are the protein needs for athletes?
Endurance athletes: 1.2–1.6 g/kg. Strength and team-sport athletes: 1.6–2.2 g/kg. This calculator marks 1.8 g/kg Athlete and 2.0 g/kg Upper Limit — distribute across 3–5 protein feedings around training.
Do protein needs differ for endurance vs. strength athletes?
Yes. Endurance work needs 1.2–1.6 g/kg mainly for repair of prolonged damage. Strength work needs 1.6–2.2 g/kg to drive hypertrophy. Both benefit from even daily distribution and post-session protein with carbohydrate.
What is the difference between BCAAs and protein?
BCAAs are three amino acids (leucine, isoleucine, valine) — about 35% of muscle protein. They can trigger synthesis, but complete proteins containing all nine essential amino acids build more muscle than isolated BCAAs.
Can protein help with exercise recovery?
Yes. Twenty to forty grams after training with carbohydrate replenishes glycogen, repairs microdamage, and cuts next-day soreness. Casein before bed then sustains overnight repair.
Are protein shakes better than whole food protein sources?
Neither wins outright. Whole foods add vitamins, minerals, fibre, and fullness; shakes add speed and convenience. A mix — foods at meals, a shake around training or travel — suits most people.
How do I calculate protein from food labels?
Read grams per serving on the Nutrition Facts panel and multiply by servings eaten. The % Daily Value uses 50 g on a 2,000-calorie diet, but your personal target from this calculator (often 90–160 g) overrides that generic baseline.
What is the Acceptable Macronutrient Distribution Range (AMDR) for protein?
Ten to thirty-five percent of total calories. On 2,000 kcal that is 50–175 g (protein = 4 kcal/g). This calculator shows 10–35% gram equivalents of your TDEE so you can see where the 1.6 g/kg target lands.
Is it possible to get too much protein from whole foods?
Rarely. Whole-food volume and fullness cap intake well before 3 g/kg for most people; excess concerns centre on sustained supplement megadoses. Healthy adults tolerate high whole-food protein well.
How does the Mifflin-St Jeor equation work here?
Men: BMR = 10×kg + 6.25×cm − 5×age + 5. Women: the same minus 161 instead of plus 5. Multiply BMR by the activity factor (1.2–2.0) for TDEE, then set protein as grams per kilogram of body weight.
When should I use Katch-McArdle instead?
Use Katch-McArdle (BMR = 370 + 21.6 × lean mass in kg) when you know body-fat percentage — it beats Mifflin for lean or muscular builds because it prices only lean tissue. Otherwise Mifflin-St Jeor from weight, height, age, and sex is the default.

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Glossary

Technical terms used in mortgage calculations explained in plain language.

RDA
Recommended Dietary Allowance: 0.8 g/kg/day minimum against deficiency; 46 g (women) / 56 g (men) at reference sizes.
BMR
Basal metabolic rate: resting calorie burn from Mifflin-St Jeor or Katch-McArdle.
TDEE
Total daily energy expenditure: BMR × activity factor (1.2–2.0).
g/kg
Grams of protein per kilogram of body weight — the unit of every target here.
Lean mass
(1 − bodyFat/100) × weight; the tissue Katch-McArdle prices at 21.6 kcal/kg plus 370.
AMDR
Acceptable Macronutrient Distribution Range: 10–35% of calories from protein.
Leucine threshold
~2–3 g leucine per meal to maximally trigger muscle protein synthesis.
Complete protein
Food with all nine essential amino acids in adequate amounts.
Thermic effect
Digestion cost: ~20–30% for protein vs 5–10% carbs and 0–3% fat.
Anabolic resistance
Blunted muscle-building response with ageing; why seniors need 1.2–2.0 g/kg.

Authoritative References

Trusted sources and standards referenced by this calculator.

Applicable Standards

IOM Dietary Reference Intakes — RDA 0.8 g/kg; AMDR 10–35% proteinISSN Position Stand on protein timing and intake for athletes

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Page Information

Last Updated:

2026-08-07

Version:

2.0.0

License:

Free to use for educational and professional purposes.