Table 7.
Nutritional comparisons across meat substitute product category
| Ingredient model | Carbohydrate (g/d) | Protein (g/d) | Fat (g/d) | Fibre (g/d) | Sugars (g/d) | Saturated fat (g/d) | Na (mg/d) | Fe (mg/d) | B12 (μg/d) |
|---|---|---|---|---|---|---|---|---|---|
| Vegetable | ↑ | ↓ | ↓ | ↑ | ↑ | ↓ | ↑ | – | – |
| Mycoprotein | ↑ | ↓ | ↓ | ↑ | + | ↓ | ↑ | – | – |
| Legume | ↑ | ↓ | ↓ | ↑ | + | ↓ | ↑ | – | – |
| Tofu | ↑ | ↓ | – | ↑ | + | ↓ | ↑ | ↑ | ↓ |
| Nut | ↑ | ↓ | + | ↑ | ↑ | ↓ | ↓ | – | ↓ |
| Soya | ↑ | ↓ | ↓ | ↑ | + | ↓ | ↑ | – | ↓ |
+, Non-significant increase compared with current intake; -,non-significant decrease from current intake. ↑, significant increase compared with current intake; ↓, significant decrease from current intake.