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. 2017 May 23;20(11):2050–2062. doi: 10.1017/S1368980017000763

Table 3.

Average daily consumption (frequency and amount in grams) in the reference scenario of the top three most consumed meat and dairy substitutes, their corresponding environmental impact per kilogram of product and their corresponding nutritional composition per 100 g of product

Consumption in reference scenario Environmental impacts/kg Nutritional composition/100 g product
Product Frequency of consumption* Average portion size (g) GHG emissions (kg CO2-eq) Land use (m2× year) Energy (kJ) Protein (g) SFA (g) Monodisacc. (g) Fibre (g) Na (mg) Ca (mg) Fe (mg) Zn (mg) Vitamin A (µg RAE) Thiamin (mg) Riboflavin (mg) Vitamin B12 (µg) Vitamin D (µg)
Meat substitutes
Vegetarian meat
Vegetable burger 4 88 1·5 1·7 904 11·6 1·2 4·4 3·7 634 0 2·3 0 0·14 0·25 0·0
Mincemeat balls (veg) 3 83 2·2 2·7 741 17·0 1·0 1·3 3 695 75 2·1 0·10 0 0·10 0·14 0·15 0·0
Mincemeat (veg) 3 65 2·2 2·7 571 19·1 0·1 3·1 5·7 585 0 2·1 0·01 0 0·13 0·15 0·26 0·0
Pulses
Brown beans 28 126 1·3 1·2 458 6·7 0·1 1·6 8·1 230 39 1·5 0·56 0 0·06 0·04 0·00 0·0
Beans in tomato sauce 13 138 1·3 1·0 385 5·6 0·1 4·1 5·2 360 58 1·8 0·61 6 0·06 0·04 0·00 0·0
Chickpeas 6 52 1·3 2·8 517 7·6 0·4 0·0 6·7 8 46 1·8 1·70 2 0·05 0·03 0·00 0·0
Soya products
Tahoe/tofu 5 69 1·6 2·2 472 11·6 1·0 1·0 0·3 6 188 2·2 1·10 19 0·07 0·02 0·00 0·0
Tempe 1 68 1·6 2·2 624 12·2 1·1 5·6 5·6 8 91 2·0 1·30 2 0·05 0·25 0·00 0·0
Dairy substitutes
Soya drink, light 14 194 0·4 0·5 119 2·1 0·2 1·7 1·0 40 120 0·2 0·15 0 0·00 0·21 0·38 0·8
Breakfast drink, fruit-based 11 244 0·6 0·1 219 0·4 0·0 10·4 0·7 2 6 0·3 0 0·20 0·01 0·00 0·0
Soya drink, several flavours 8 272 0·4 0·5 251 2·9 0·3 7·5 0·6 68 120 0·3 0·23 1 0·02 0·21 0·38 0·8
Plant-based sandwich fillings
Vegetarian fillings
Vegetable paste 3 30 1·3 2·8 915 7·5 2·7 7·6 461 0·0 1·00 2·00 0·00
Luncheon meat (veg) 3 17 1·5 1·7 1354 15·0 3·2 0·0 1·0 815 1 2·1 0·01 0 0·08 0·09 0·15 0·0
Pâté (veg) 2 40 1·5 1·7 1274 7·8 3·2 1·4 1·9 700 39 2·1 0·04 0 0·06 0·08 0·15 0·0
Sweet fillings
Jam 265 28 2·3 0·6 1044 0·3 0·0 52·3 0·9 10 8 0·4 0·04 7 0·01 0·01 0·00 0·0
Chocolate sprinkles, dark 183 15 2·2 1·2 1887 5·8 9·0 60·5 6·6 27 36 8·1 1·27 4 0·02 0·05 0·21 0·0
Apple syrup 118 25 1·3 0·7 1001 1·9 0·0 55·1 4·0 36 30 11·3 0·79 0 0·04 0·10 0·00 0·0
Savoury fillings
Peanut butter 198 28 1·7 5·1 2792 22·4 8·3 4·4 8·0 250 50 1·4 2·30 0 0·10 0·10 0·00 0·0
Sandwich spread, original 40 28 0·7 1·5 975 1·6 1·2 14·0 0·8 532 56 2·0 44 0·02 0·02 0·1
Snack substitutes
Sweet snacks
Dutch spiced bread 265 28 1·2 2·0 1325 3·0 0·2 37·4 3·5 238 17 0·7 0·65 0 0·02 0·03 0·00 0·1
Popcorn (sweet) 3 25 0·9 3·7 1649 9·9 0·8 24·0 3·8 2 8 0·9 0·08 4 0·30 0·09 0·00 0·0
Dried fruits 1 14 0·5 0·6 1128 2·0 0·0 50·8 12·4 14 68 1·8 0·43 56 0·04 0·09 0·00 0·0
Savoury snacks
Sausage (veg) 2 75 1·5 1·7 1074 13·3 2·4 1·8 0·6 773 20 2·1 0 0·14 0·15 0·0
Falafel 2 47 1·3 2·8 893 7·0 1·4 3·0 5·5 475 27 2·1 0·85 1 0·07 0·03 0·15 0·0
Nuggets (veg) 0 0 1·5 1·7 1064 15·0 2·3 1·0 2·0 600 67 2·1 0·10 0 0·11 0·14 0·15 0·0

GHG, greenhouse gas; CO2-eq, CO2 equivalents; monodisacc, mono- and disaccharides; RAE, retinol activity equivalents; veg, vegetarian.

– means not available in NEVO-online (2013)( 20 ).

*

Based on the number of consumers of the product in the Dutch National Food Consumption Survey 2007–2010 (n 2102).

Fortified with vitamins and/or minerals.