There is currently a new trend of alternatives to animal-based proteins. These are products made from plant-based proteins, mainly in the form of burgers and other typically meat-like formats. Some consumers may tend to believe that these products, being plant-based and backed by aggressive marketing, may be healthier than meat, when in fact they are not.
There are various sources of protein: animal and plant. Animal proteins contain all the essential amino acids (which make up proteins) that our body needs, whereas plant proteins, such as peas, pulses, soy, wheat, etc., do not provide them in full. These plant protein sources are deficient in some essential amino acids of high biological value, such as histidine and lysine.
In addition, animal proteins are highly bioavailable, which means we can absorb these nutrients and meet the body’s needs—something that does not happen with plant proteins, as their bioavailability is lower, meaning that even if amino acids are present, the body cannot absorb them properly.
And let us not forget that, in addition to high-biological-value proteins, meat provides vitamins such as B vitamins, especially vitamin B12, which is only found in animal products, and minerals such as iron and zinc, among others, with high bioavailability.
What other ingredients can we find in plant-based products?
The fats in plant-based analogues usually come mainly from oils such as rapeseed, coconut, or sunflower. In addition, these products are often highly processed, with a long list of ingredients in their effort to achieve the texture, appearance, and flavour of real meat, and they tend to be high in salt.
