Fungal Bioavailability and Nutritional Yeast
Probably the weirdest title for a thread ever conceived... but anyway.
I miss cheese a bit and was thinking about giving nutritional yeast (aka nooch) a try, as I've heard it makes a reasonable substitute taste-wise. I was shocked to see its stats -- it's packed with protein, 8 grams per 2 tablespoons, which is more than an egg.
I'm curious, though, about the bioavailability of this protein. Animal sources are the most bioavailable whereas plant sources tend to be far less bioavailable... but nutritional yeast is a fungus, which is in a category all its own. Anybody have any idea?