Table 2.

Nutritional composition of meat, mushrooms, and other popular plant-based meat substitutes¹.

Source type	Species/source	Carbohydrates (g/100 g)	Protein (g/100 g)	Fat (g/100 g)	Cholesterol (mg/100 g)	Energy (kJ/100 g)
Mushroom	Agrocybe aegerita, dried	56.1	23.1	2.3	0	1,304
	Auricularia auricula, dried	65.6	12.1	1.5	0	1,376
	A. auricula, water-swollen	6	1.5	0.2	0	135
	Agaricus bisporus, fresh	31.6	38.7	3.3	0	1,317
	Flammulina velutipes, fresh	6	2.4	0.4	0	158
	Lentinula edodes, dried	61.7	20	1.2	0	1,433
	Pleurotus eryngii, fresh	8.3	1.3	0.1	0	167
	P. ostreatus, dried	4.6	1.9	0.3	0	122
	Volvariella volvacea, dried	4.3	2.7	0.2	0	126
Egg	Egg	2.8	13.3	8.8	585	599
Meat	Beef	2	19.9	4.2	84	528
	Chicken	9.4	19.3	1.3	106	698
	Grass carp	Nil	16.6	5.2	86	475
	Large yellow croaker	0.8	17.7	2.5	86	404
	Pork	2.4	13.2	37	80	1,634
	Shrimp (kiwai shrimp)	3.9	18.2	1.4	181	427
Plant based	Pea, dried	68.8	20.3	16	0	1,504
	Soyabean, dried	34.2	35	16	0	1,768
	Lentils, boiled	20	9	0.4	0	485.34

¹Source: Date obtained from Food Composition Database, Food Nutritional Composition Search, https://nlc.chinanutri.cn/fq/.