Lab analysis finds near-meat and meat are not nutritionally equivalent
July 6, 2021
by Karl Leif Bates, Duke University School of Nursing
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.
