1. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts.
- Author
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Xie, Yunting, Cai, Linlin, Zhou, Guanghong, and Li, Chunbao
- Subjects
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MEAT alternatives , *NUTRITIONAL requirements , *IRON proteins , *FOOD additives , *MEAT , *NUTRITION , *BIOAVAILABILITY - Abstract
[Display omitted] • Nutritional profile of meat and plant-based meat analogues have certain differences. • Bioavailability of some nutrients are lower in plant-based meat analogues. • There is insufficient evidence that plant-based meat analogues are healthier. • Providing comprehensive nutrition information on plant-based meat analogues is necessary. In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB 12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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