Methodology I made a heat map of the amino acid content (g) in 100g of various protein extracts by compiling the assay information on popular protein powder brands and normalizing them to 100g. I used excel to create a heat map where the colors span each row from green (highest content of a particular AA) to red (lowest content). Animal proteins are to the left, veggie proteins on the right.
Purpose. The heat map allows me to see which amino acids I may be missing when supplementing a particular type of protein, and choose a complementary protein to fill the gap. It also would allow one to quickly access which protein source would be the best to supplement for a particular amino acid.
Limitations. The source of the data is mostly from assay information provided by manufacturers. As with any biological source, there is sample variability. So the data should be regarded as approximate. For example, the total amino acid content of the whey and collagen assays exceed 100g for a 100g sample, which suggests the amino acid content was over-estimated.