ArticleJournal of the Academy of Nutrition and Dietetics2021
Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States.
Article in Journal of the Academy of Nutrition and Dietetics, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
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Who cites it
39 citing papers in PubMed.
- Plant-based meat alternatives can support reductions in agricultural land expansion and greenhouse gas emissions but entail micronutrient trade-offs.Nature food · 2026Article
- Quantifying the Relationship Between Key Potential Environmental and Nutritional Health Benefits of Plant-Based Meat Alternatives and Their Price Premiums Compared to Beef.Foods (Basel, Switzerland) · 2026Article
- Genomic insights into dominant lactic acid bacteria in spoiled plant-based meat analogues.Current research in food science · 2026Article
- A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues.Foods (Basel, Switzerland) · 2025Article
- Modeled impacts of substituting meat and dairy with plant-based substitutes on risk of nutrient deficiency and chronic disease-related mortality: a microsimulation study in French adults.The American journal of clinical nutrition · 2025Article
- Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake.Frontiers in nutrition · 2025Article
- Perceived environmental impact of meat alternatives: Effects of a sustainability label and product type.Current research in food science · 2025Article
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.Journal of food science · 2024Review
- Plant-Based Meat Alternatives Predicted by Theory of Planned Behavior Among Midwest Undergraduates.Foods (Basel, Switzerland) · 2024Article
- Nutritional analysis of vegan recipes: From social media to plate.Food science & nutrition · 2024Article
- Shifting Trend of Protein Consumption in Southeast Asia: Toward Health, Innovation, and Sustainability.Current developments in nutrition · 2024Review
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- The potential renal acid load of plant-based meat alternatives.European journal of clinical nutrition · 2024Review
- Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers.The British journal of nutrition · 2024Article
- Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium.Nutrients · 2024Article
- Exploring the Role and Functionality of Ingredients in Plant-Based Meat Analogue Burgers: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
- Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile.Current research in food science · 2024Article
- Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany.Nutrients · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
backgroundSales of plant-based foods intended as direct replacements for animal products have been growing in the United States. Little is known about the nutritional quality of these products.
objectiveOur aim was to evaluate the nutritional quality of a selection of plant-based ground beef alternative products available in the US marketplace and compare it with the nutrient content of ground beef.
designWe conducted an analysis of the food and nutrient composition information available for plant-based ground beef alternative products in the 2020 version of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. PARTICIPANT/
settingWe analyzed a selection of 37 plant-based ground beef alternative products available in the United States in 2019. MAIN OUTCOMES MEASURES: Food product content of energy, macronutrients, fatty acids, vitamins, minerals and selected additional food components was measured. STATISTICAL ANALYSIS: The percent Daily Value (DV) per 3-ounce cooked portion of each product was determined for nutrients with a DV. The median, interquartile range (IQR), minimum, and maximum nutrient values were calculated for all products by classification as vegan and nonvegan.
resultsThe median saturated fat content of the plant-based ground beef alternatives products as a %DV was 4% (IQR 2%). Vitamin and minerals for which median %DV values for plant-based ground beef alternative products were 10% or higher included folate (10%, IQR 10%), niacin (21%, IQR 7%), iron (10%, IQR 5%), phosphorous (10%, IQR 4%), sodium (18%, IQR 7%), manganese (20%, IQR 20%), and copper (24%, IQR 10%). The median dietary fiber content of the plant-based ground beef alternative products was 15% of the DV (IQR 6%). Most of the products contained less protein, zinc, and vitamin B12 than ground beef.
conclusionsThe major brands of plant-based ground beef alternative products examined in this study have nutritional strengths as well as some shortcomings. Additional research to examine a broader set of plant-based meat alternative products, such as those designed as substitutes for chicken and pork, is warranted.
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