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What's the nutritional difference between "soy protein isolate" and "whey protein isolate"?

Is one thought to be "more healthy" or easier to digest than the other?

Are both just "pure 100% protein"?

In other words do both contain the maximum amount of protein per mass?

Is there any possible major nutritional difference between different retail brands of this stuff?

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The difference is obviously the source. Whey protein is not the same thing as soy protein, which obviously isn't the same thing as the proteins in chicken or beef. Can you explain how this relates to cooking? – Aaronut♦ Sep 17 '12 at 2:05
I'd expect an "isolate" is likely pure protein, but if you're concerned with digestibility, be sure to watch out for "whey protein concentrate", which is very high in lactose (milk sugar), and will cause gas for lactose-intolerant people. – Theodore Murdock Sep 17 '12 at 18:21
The protein breakdown might be different. I was trying to find a comparison on a site such as nutritiondata.self.com/facts/legumes-and-legume-products/4389/2, but their data for whey protein is somewhat lacking: nutritiondata.self.com/facts/custom/1362709/2?quantity=4.0 – lemontwist Sep 18 '12 at 11:44
100% protein isn't a very good term to use. You could have a food which is 100% protein but has none of a specific amino acid which is what really matters. – Inverted Llama Sep 18 '12 at 11:44

closed as off topic by Sobachatina, mfg, Aaronut♦ Sep 19 '12 at 1:17

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