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ALTERNATIVE PROTEIN FROM PLANT FOODS Also known as ‘novel foods’ Sources-plant foods & micro-organisms
SOYA BEANSNutrient ExplanationProtein • 74% HBV even though it is a vegetable
protein food. Little of methionine
Fat • Unsaturated fat• Contains polyunsaturated fatty acid linoleic acid
Carbohydrate
• Starch & fibre
Vitamins • Soya beans - B group
Minerals • Soya beans - calcium & iron (non-haem)
Water • Only 14%
DIETETIC VALUE/CONTRIBUTION TO THE DIETDietetic Value Soya beans are high in protein & low in saturated fat,
therefore suitable for all age groups
They contain polyunsaturated fat, which helps to reduce cholesterol, and are suitable for those on low-cholesterol/low-kilocalorie diets
Soya beans are a nutritionally good meat alternative, so ideal for vegetarians
Economic Value Many different soya
products are available Easy to use Can be used in a wide
variety of dishes
TEXTURED VEGETABLE PROTEIN
Buying TVP: TVP can be bought in dehydrated form
Storing TVP: Store in a cool, dry place
Cooking TVP: 1. Follow the instructions
on the packaging2. Place in water for
between 15-30 minutes
3. Once it has been reconstituted it can be used like meat
4. Make the dish in the usual way
5. Use with meat to bulk up the meal
6. Use with meat substitute in dishes with strong flavours, e.g. Bolognese sauce, curries.
OTHER PLANT SOURCES OF PROTEIN
Seitan (wheat protein) This is made from gluten & is available in health stores
Ground nuts & cotton seeds – after oil is extracted a protein-rich residue remains
Grass – concentrated protein can be extracted
ALTERNATIVE PROTEIN FROM MICRO-ORGANISMS
MYCOPROTEIN
Nutrient Explanation
Protein • HBV similar to meat• Methionine, an essential amino acid less than meat
Fat •Mycoprotein is low in saturated fat
Carbohydrate
•Mycoprotein contains fibre
Vitamins •B group
Minerals •Zinc & iron(non-haem)
Water • Low water content in mycoprotein