Food pair made of:
The best efficiency in terms of amino acid efficiency is 0.80 for a proportion 0.52 of food one (Cheese, camembert) and a proportion 0.48 of food two (Peanut butter, chunk style).
Considering the vectors of amino acid values of the pair, their absolute angle is equal to 0.95 the angle between their incomplete components (perpendicular to the complete protein space) is equal to 0.58.
