Plant-based meats have achieved remarkable success in mimicking the taste and texture of animal products, ranging from beef to seafood. However, how do they stack up nutritionally against real meats? A study published in the ACS’ Journal of Agricultural and Food Chemistry reveals that while some plant-based “steaks” and “cold cuts” may match meat in certain aspects, they fall short in amino acid content and protein digestibility.
Beyond the popular meat-free burgers and ground beef alternatives, plant-based options now include whole cuts resembling steaks and chicken breasts, as well as sliced cold cuts like salami or bresaola. These newer products, though not as extensively studied as burger-style options, are gaining popularity. Understanding their nutritional differences from real meats is essential for consumers aiming to make informed dietary choices.
Tullia Tedeschi and colleagues conducted a study to compare the protein quality, integrity, and digestibility of plant-based steaks and cold cuts to their meat counterparts. The research team, based in Italy, examined three different plant-based steaks and three plant-based cold cuts, comparing them to veal steaks, ham, and beef cold cuts, respectively. They measured the fat, salt, and protein content of each product and simulated digestion in the lab to assess protein breakdown in the human digestive tract.
Key findings from the study include:
Nutritional Content: Plant-based products contained more carbohydrates, less protein, and reduced amino acid content compared to meat-based counterparts.
Essential Amino Acids and Digestibility: Plant steaks and veal samples were comparable in essential amino acid content and digestibility.
Salt and Amino Acids in Cold Cuts: Plant cold cuts generally had less salt but fewer essential amino acids than meat cold cuts. Digestibility varied among plant-based products due to different ingredients.
Overall, the nutritional value of plant-based products varied significantly based on the plant ingredients used, leading to wide differences in amino acid content and protein digestibility. In contrast, meat samples of a particular type showed consistent nutritional profiles. The researchers emphasize that these nutritional differences should be communicated to consumers, enabling them to make informed decisions when replacing meat with plant-based alternatives.