Tullia Tedeschi and colleagues discovered how well the human body digests and extracts nutrients from plant-based meat products. The study included three different plant-based steaks and three different plant-based cuts of meat. All this was compared to beef steaks, cold ham and beef cuts.
It turns out that plant-based foods contain more carbohydrates, less protein and fewer amino acids than their natural meat counterparts. Additionally, plant-based steak and veal samples were similar in terms of essential amino acid content and digestibility.
However, plant-based cold cuts typically contained less salt and fewer essential amino acids than meat.
In general, the nutritional value of plant products largely depended on the plant from which they were produced. This led to differences in amino acid content and protein digestibility.
Source: Ferra
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