From SciTechDaily, January 17:
The study reveals that the nutritional value of meat substitutes currently on the market is often inadequate, based on factors such as the selection of raw materials (often imported soy), processing methods (content of anti-nutrients), and added ingredients (fat quality and salt).The rise of plant-based protein options as meat substitutes has grown significantly as more individuals adopt a plant-based diet. However, the nutritional value of these products remains a concern. A study from the Chalmers University of Technology in Sweden has found that many meat substitutes sold in Sweden boast high iron content, but it is in a form that cannot be absorbed by the body.
A diet largely made up of plant-based foods such as root vegetables, pulses, fruit, and vegetables generally has a low climate impact and is also associated with health benefits such as a reduced risk of age-related diabetes and cardiovascular disease, as has been shown in several large studies. But there have been far fewer studies of how people’s health is affected by eating products based on what is known as texture plant proteins.
In the new study from Chalmers, a research team in the Division of Food and Nutrition Science analyzed 44 different meat substitutes sold in Sweden. The products are mainly manufactured from soy and pea protein, but also include the fermented soy product tempeh and mycoproteins, that is, proteins from fungi....
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