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Metabolomics lab analysis reveals large nutritional differences between near-meat and meat Plant-based meat substitutes taste and chew remarkably similar to real beef, and the 13 items listed on their nutrition labels - vitamins, fats and protein make them seem essentially equivalent. But a Duke University research team s deeper examination of the nutritional content of plant-based meat alternatives, using a sophisticated tool of the science known as metabolomics, shows they re as different as plants and animals. Meat-substitute manufacturers have gone to great lengths to make the plant-based product as meaty as possible, including adding leghemoglobin, an iron-carrying molecule from soy, and red beet, berries and carrot extracts to simulate bloodiness. The texture of near-meat is thickened by adding indigestible fibers like methyl cellulose. And to bring the plant-based meat alternatives up to the protein levels of meat, they use isolated plant proteins from soy, peas, and ot

United statesStephan van vlietEmily hendersonA duke universityDuke molecular physiology instituteDuke universityஒன்றுபட்டது மாநிலங்களில்ஸ்டீபன் வேன் வ்லீட்எமிலி ஹென்டர்சன்டியூக் மூலக்கூறு உடலியல் நிறுவனம்டியூக் பல்கலைக்கழகம்