Journal article
Nutrient content in plant-based protein products intended for food composition databases
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Research Group for Nutrition, Sustainability and Health Promotion, National Food Institute, Technical University of Denmark3
The concern about the impact of food consumption on climate change has emphasized the importance of a plant-based diet to reduce the consumption of animal products. Various alternatives are introduced to the market to substitute animal products that are known as a source of protein. This study focused on the nutrient analysis of 58 products with protein derived from egg white, mycoprotein, pea, soy, a combination of pea and soy, and wheat.
The products were divided into groups such as cold cuts, minced, pieces, sausages, minced balls, tofu and seitan. The products were collected from the Danish market based on the current purchasing trends with the purpose of including the data in the Danish Food Composition Database (FRIDA). Protein was the most abundant macronutrient (6.6-33 g/100 g), followed by carbohydrate (0.6-18 g/100 g), and fat (2.1-14 g/100), contributing to the energy value of 412-963 kJ/100 g in analysed products.
The results included amino acids and fatty acids composition, and content of vitamins and minerals that indicated that these products contain a wide range of nutrients, but there is a need for nutritional guidance to satisfy nutritional recommendations when consuming plant-protein products as a substitute for animal products.
Language: | English |
---|---|
Year: | 2022 |
Pages: | 104332 |
ISSN: | 10960481 and 08891575 |
Types: | Journal article |
DOI: | 10.1016/j.jfca.2021.104332 |
ORCIDs: | Švarc, Petra Ložnjak , Jensen, Marie Bagge , Poulsen, Anders , Trolle, Ellen , Jakobsen, Jette and 0000-0002-0651-776X |