Figure 3.

Boxplots of the nutrient composition, per 100 g of AB meats (burger and sausages) and PB alternatives. PB “meat” (blue colour) is compared with AB meat products (beef burger in light blue, pork burger in red, chicken burger in green, pork sausage in purple, and chicken sausage in magenta colour). For both hamburgers and sausages, the nutrient composition is shown for total fats (a,g respectively) and saturated fats content (b,h, respectively), carbs (c,i, respectively) and sugars content (d,j, respectively), proteins (e,k, respectively), and fiber (f,l, respectively), relative to 100 g meat. p-values are derived from Wilcoxon test (between two groups) and from Kruskal–Wallis tests (between more than two groups).