TABLE 2.
Nutritional content of the experimental drinks
| MYCO | SPIR | CHLO | |
|---|---|---|---|
| Macronutrients and energy | |||
| Protein1, g | 25 | 25 | 25 |
| Carbohydrate, g | 2.8 | 4.9 | 6.8 |
| Fat, g | 3.5 | 1.1 | 2.9 |
| Fiber, g | 11.3 | 3.6 | 3.3 |
| Energy, kJ | 692 | 576 | 675 |
| Energy, kcal | 165 | 137 | 160 |
| Amino acid content, g | |||
| Alanine | 1.4 | 2.0 | 2.1 |
| Arginine | 1.5 | 1.7 | 1.5 |
| Aspartic acid | 2.1 | 2.6 | 2.2 |
| Glutamic acid | 2.7 | 3.5 | 2.8 |
| Glycine | 1.0 | 1.3 | 1.4 |
| Histidine | 0.5 | 0.4 | 0.5 |
| Isoleucine | 1.0 | 1.4 | 0.9 |
| Leucine | 1.7 | 2.3 | 2.1 |
| Lysine | 1.7 | 1.3 | 2.0 |
| Phenylalanine | 1.0 | 1.2 | 1.2 |
| Proline | 1.0 | 0.9 | 1.2 |
| Serine | 1.1 | 1.3 | 1.0 |
| Threonine | 1.2 | 1.3 | 1.1 |
| Tyrosine | 0.8 | 1.1 | 0.9 |
| Valine | 1.2 | 1.6 | 1.4 |
| EAA | 8.2 | 9.5 | 9.2 |
| NEAA | 11.6 | 14.4 | 13.1 |
| ΣAA | 19.8 | 23.9 | 22.3 |
Protein content was calculated as nitrogen × 6.25.
Abbreviations: CHLO, chlorella; EAA, essential amino acids; MYCO, mycoprotein; NEAA, nonessential amino acids; SPIR, spirulina; TAA, total amino acids.