Figure 1.

Comparison of nutritional composition—energy (A), total fat (B), saturates (C), and salt (D)—between meat analogue products (in red) and their controls (in blue). In each plot are reported the data of steaks, red meat (1) and white meat (2), burgers (3), meatballs (4), cutlets (5), and cured meats (6). For steaks, 0.5 g of added salt per 100 g of product was considered. The asterisk refers to differences between commercial products of the same category, for which the Mann–Whitney non-parametric test for two independent samples was used (p < 0.05).