A recent study indicates that plant-based meats, while similar in taste and texture to animal products, generally contain more carbohydrates and less protein, with varying levels of amino acids and protein digestibility. The research suggests the need for greater consumer awareness of these nutritional differences.
As a result, it’s important to understand how they differ nutritionally from the meats they aim to replicate and replace. In other words, how well do our bodies digest and gain nutrition from these foods? Tullia Tedeschi and colleagues wanted to answer that question by comparing the protein quality, integrity, and digestibility of a set of plant-based steaks and cold cuts to their meat counterparts.
The plant-based products contained more carbohydrates, less protein, and reduced amino acid content than their meat-based counterparts.
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Source: SciTechDaily1 - 🏆 84. / 68 Read more »