Who can tell me how to get the unit price of protein?

Who can tell me how to get the unit price of protein? if you don't understand, you send an article and list out this context for everyone to discuss. For raw materials, their value should be calculated.

When calculating its value, we should try to consider all the valuable components.

And choose the reference.

It's really the ratio of price to egg whites!

What's the use of comparing the price to the protein?

Is it useful in making recipes? Or is it just for others?-- Why didn't it work? What kind of protein is cheap and practical? For example, the price of peeled soybean meal is 46%, the price is 2160, 43%, which one would you like to use? Which protein is cheap?-this is a rough comparison of the price per unit of protein, which is useful. But not scientific. -- does the finished product need the unit price of protein?-- the unit price of protein I saw on the list of finished products!

Can it be used to measure the sales price of finished products? Can the cost price not be used as a reference for the sales price?-Oh, thank you!