Abstract

Objective: This study aimed to evaluate the nutritional characteristics of commercially available plant-based meat substitutes in comparison with conventional meat products, focusing on their poroximate composition, mineral content, and dietary fiber.
Materials and methods: A total of 22 plant-based meat products (patties, nuggets, and tuna types) and 24 conventional meat products were analyzed. The proximate composition was examined using nutrition labeling data, while 10 mineral elements were analyzed using inductively coupled plasma mass spectrometry (ICP–MS), and dietary fiber was analyzed using the enzymatic–gravimetric method.
Results: The energy, total fat, saturated fat, trans fat, and cholesterol contents were significantly lower in the plant-based meat substitutes than in the conventional meat products. In contrast, the levels of calcium, magnesium, iron, copper, manganese, molybdenum, and chromium were significantly higher in the plant-based meat substitutes. The zinc content was significantly lower in the plant-based patties than in the conventional meat patties. The dietary fiber content was significantly greater in all types of plant-based meats compared with their conventional counterparts.
Conclusion: These findings highlight the nutritional advantages of plant-based meat substitutes, particularly in terms of mineral and dietary fiber content. However, the lower zinc levels observed in some plant-based products suggest the need for further research on zinc bioavailability and for optimization of mineral balance in plant-based meat substitutes.

Author Details

Authors

• Yun-A Lee
• Mi-Hyun Kim
• Mi-Kyeong Choi

Departments

• Department of Food and Nutrition, Kongju National University, Yesan, Korea

Address

Mi-Kyeong Choi, PhD
Department of Food and Nutrition
Kongju National University
54 Daehak-ro, Yesan 32439, Korea
Email: [email protected]

Citation