Table 2.
The nutritional composition of the experimental beverages (70 g and 38·2 g of mycoprotein and protein concentrated from mycoprotein, respectively)
| MYC | PCM | |
|---|---|---|
| Macronutrients | ||
| Protein (g) | 31·5 | 28·0 |
| Carbohydrate (g) | 7 | 0 |
| Fat (g) | 9 | 0·6 |
| Fibre (g) | 17·5 | 7·0 |
| Energy (kcal) | 238 | 132 |
| Energy (kJ) | 996 | 558 |
| Amino acid content (g) | ||
| Alanine | 2·0 | 1·8 |
| Arginine | 2·2 | 2·0 |
| Asparagine | 3·3 | 3·0 |
| Cysteine | 0·2 | 0·2 |
| Glutamine | 3·9 | 3·7 |
| Glycine | 1·5 | 1·4 |
| Histidine | 0·8 | 0·7 |
| Isoleucine | 1·5 | 1·6 |
| Leucine | 2·5 | 2·5 |
| Lysine | 2·6 | 2·4 |
| Methionine | 0·4 | 0·5 |
| Phenylalanine | 1·5 | 1·4 |
| Proline | 1·6 | 1·3 |
| Serine | 1·6 | 1·4 |
| Threonine | 1·7 | 1·6 |
| Tryptophan | 0·4 | 0·4 |
| Tyrosine | 1·2 | 1·2 |
| Valine | 1·9 | 1·9 |
MYC, mycoprotein; PCM, protein concentrated from mycoprotein.
Protein content (g) is calculated from the sum of the amino acids measured after complete hydrolysis.