Which Essential Nutrients Do Meat Alternatives Lack?

Which Essential Nutrients Do Meat Alternatives Lack?
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The health benefits and reduced environmental impact of a plant-based diet have many individuals making the switch. Meatless alternatives that are able to successfully imitate the mouthfeel and flavor of real meat are used in some of these diets. Nutrients presented an article that analyzed the nutritional value of meat alternatives from several angles. According to the findings, many meat alternatives do not provide sufficient levels of zinc, and it is probable that they are also a poor source of iron.

Alternatives to meat and other forms of protein

Protein is a must-have for human nutrition, but there are a wide variety of possibilities out there. Chicken, fish, and beef are all good examples of animal proteins that may be found in food. Plant-based proteins, such as beans, seeds, and lentils, may help vegetarians and vegans acquire the nutrition they need. The health advantages and reduced environmental impact of these plant-based diets may be worth the effort to switch.

Producers have been working on producing meat alternatives to cater to this demand. Some of these alternatives to meat have a similar texture and flavor to meat, but they are really derived from plants. Tofu, tempeh, and seitan are all plant-based proteins that may stand in for meat. Scientists are still investigating the health advantages and total nutritional worth of popular meat alternatives.

The findings

This research analyzed the fiber, fat, protein, and salt composition of 44 meat alternatives. The availability of zinc and iron as potential replacements was also investigated. Due to the high zinc and iron content in animal products, such as meat and seafood, it is crucial to examine how these replacements fare.

Meat alternatives may include iron and zinc, but a substance called phytate prevents the body from fully absorbing them. Many plant-based meat alternatives include phytate, which blocks the absorption of iron and zinc. The nutritional value of different goods varied greatly, according to the study. When compared to real meat, most meat alternatives lacked sufficient amounts of the mineral zinc.

Mycoprotein products, which are generated from fungus, were the primary deviation. Based on the results of this investigation, it seems that mycoprotein products might be a valuable source of zinc.

The authors of the research do point out, however, that the degradation rate of fungal cell walls might be an exacerbated issue. None of the meat alternatives tested provided a sufficient amount of iron. With tempeh being the one notable exception, it almost met the criteria for a health claim.


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Anna is an avid blogger with an educational background in medicine and mental health. She is a generalist with many other interests including nutrition, women's health, astronomy and photography. In her free time from work and writing, Anna enjoys nature walks, reading, and listening to jazz and classical music.

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