Minimum? I would be looking at - what is the maximum? The higher the protein the better when cutting.
You mentioned 180. I would push it to 200 and, once you get used to it, 250 grams daily.
I kept mine over 300 on prep and pushed to 350 when I could.
Don't worry about daily fluctuations. They literally do not matter. Your plan is what matters. Stick to the plan. Over time, with consistency, you will get where you want to be if your plan is designed to get you there.
Several reasons. First, supplement manufacturers lie. Second, chicken has a few grams of fat. Protein powder claims it does not. Fat is 9 calories per gram. Protein is only 4 calories per gram.
Supplement manufacturers lie. The FDA is really not holding them to account. They might be called upon to have a sample pass a nitrogen test, with nitrogen substituting for complete protein. You know what else passes a nitrogen test? Hair. Fingernails. Can you grow muscle on hair and fingernails? By the way, there are not that many raw material manufacturers out there. All of the supplement manufacturers buy from the same few raw materials suppliers. How much checking and testing do you think they are doing to see if the one that is 5% cheaper has the same level of protein as the more expensive one (or if the more expensive one has the amount of complete protein that is claimed)?
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Supplement manufacturers lie, and, yeah, even the things you buy in the grocery store, like spray oil, play games with the serving sizes to manipulate what the label says. Your example hit the nail on the head. Spray for one fourth of a second (who does that???) and there are less than 5 calories, so they can round down to zero.
I see changing serving sizes altering what appears on the nutrition label constantly.
But, we know if you grill chicken breast, weigh it cooked, and you know how many grams or ounces it is, then we know how much complete protein you are getting. Nobody is marketing super high protein spiked chicken breast, just for bodybuilders! Then spiking it with various amino acids to bump up the claim of protein on the label (or ground up hair or fingernails). Nope, chicken is chicken, and we know the breast is made out of muscle, and if it is cooked we know that even the water weight is gone. Stick a saucer on your kitchen scale, hit the tare button, and, once it zeroes, slap that chicken breast on there. Whatever it weighs, plug it into MyFitnessPal (free!) and you now know how much protein you are eating, and you need not rely on lies and marketing from bullshit supplement manufacturers.