I'm an old school zoner and don't mind doing calculations.

In one of his books, Dr. Sears gave an adjustment factor for the protein in vegetables and nuts (since a certain percentage of the protein is so bound up in a fiber matrix, it has no effect)

Can someone remind me what that percentage is and whether there's any new information pertaining to it?

I don't recall seeing this, Sorry!

I know the info you're referring to and I think it's in one of the earlier Zone books. You can read more about this in regard to boiled beans on page 45 of the "The Soy Zone" where Dr. Sears tells us "Unfortunately, only 70% of the stated of protein on the label will actually be absorbed by your body, because a good deal of the protein passes through your system bound to the indigestible fiber found in beans and legumes." The is so little protein as compared to carbohydrate in plant foods the it is not worth counting 70% of such small amounts. The Zone rule of thumb is don't count the protein in plant foods with the exception of soy. If there's a significant amount of gluten being used as the major protein source in an item (as in seitan, or gluten meats), I'd also count that protein.

I forgot to add, to my knowledge there is no new information about counting the protein in plant foods.

Thanks guys.

I guess I have to disagree with Dr. Sears a bit, in that when cooking with Almond Flour (should be a must in any zone kitchen) or Lentils, the protein content of them can be quite significant. Just going by "feel," 70% seems a bit high for those two items, but I'll keep experimenting...

You could ne right regarding the almond flour. I asked this question about a year ago while experimenting with almond flour recipes, and the response from tech support was that more of the protein is available.

The Formula Zone On-Line ZONE Calculator has:
Flour, Almond Meal as:
F = 9.4 blocks
C = 1.3 blocks
P = 1.7 blocks
.
I am curious, though - as to how "their" database counts the protein?
Is it ALL the protein or just the use-able protein?
.
http://www.formulazone.com/Help.asp...D=MDSearch

Hard to tell.
That calculator only lists "Meal" and not flour.
Three other sites give information on "Flour" as follows:
F = 19g
C = 2g
P = 7 g
.
NOTE: All for 1/4 cup measurements in both this post and my previous posting.
Which puts into Question the Validity of the Formula Zone calculator regarding protein in Carb sources.
I always ignored, anyway.
My guess is that it is total P and NOT use-able P!

I will have to search for the discussion that was had when the question came up before...
stay tuned!

I found the thread in which the question was addressed. I believe that John actually asked the question, which was put in quotation marks. Tech Support answered it. I have copy/pasted the specific text down below (I didn't include the actual thread link, since this question was just a small part of the question)

Question:
"And though Protein might be low per individual seed/nut serving, if one adds enough different seeds/nuts, then does the protein, if it is bio-available, then count? (Putting aside the obvious way over amount of fat that those amounts of seeds/nuts would entail!
But for knowledge and discussion, is the protein bio-available in sees/nuts?"

Tech Support:
In a "case" like this you would count the Protein and the fat because it would be in a large amount.