Figure 2.

The contribution of food groups to the global supply of nutrients and dietary fiber from food, with all forms of meat for human consumption (including organ meat and processed meats) highlighted. The values for protein and the indispensable amino acids have been corrected for bioavailability from the contributing food items, but not for minerals and vitamins (note that, for instance, the average bioavailability of iron and zinc in ruminant meat is 2 and 1.7 times as high, respectively, as that of pulses; Beal and Ortenzi, 2022). Adapted from Smith et al. (2022).