ArticleNutrients2023
Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger.
Article in Nutrients, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 43 citations in OpenAlex.
- Micronutrients in Future Diets: Considerations for Dietary Iron and the Food Matrix Effects on Bioavailability.Molecular nutrition & food research · 2026Review
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Article
- Analysis of Elemental Concentrations and Risk Assessment of Prepared Livestock and Poultry Meat Dishes Sold in Zhejiang Province.Foods (Basel, Switzerland) · 2025Article
- Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study.Foods (Basel, Switzerland) · 2025Article
- Dietary Zn-Recent Advances in Studies on Its Bioaccessibility and Bioavailability.Molecules (Basel, Switzerland) · 2025Review
- Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of the nutritional quality of plant-based and traditional meat products across European markets.Frontiers in nutrition · 2025Article
- Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion.Foods (Basel, Switzerland) · 2024Article
- Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns.Nutrients · 2024Article
- Assessing the Protein Quality, In Vitro Intestinal Iron Absorption and Human Faecal Microbiota Impacts of Plant-Based Mince.Nutrients · 2024Article
- The Impact ofFoods (Basel, Switzerland) · 2024Article
- Investigating the Nutritional and Functional Properties ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Increasing numbers of individuals follow plant-based diets. This has sparked interest in the nutritional evaluation of the meat substitute sector. Nutritional understanding of these products is vital as plant-based eating becomes more common. For example, animal products are rich sources of iron and zinc, and plant-based foods could be inadequate in these minerals. The main aim was to analyse the mineral composition and absorption from a range of plant-based meat-free burgers and compare them to a typical beef burger. Total and bioaccessible mineral contents of plant-based burgers and a beef burger were determined using microwave digestion and in vitro simulated gastrointestinal digestion, respectively. Mineral bioavailability was analysed by in vitro simulated gastrointestinal digestion of foods, followed by exposure of Caco-2 cells to the sample digests and assessment of mineral uptake. Mineral quantification for all samples was achieved using inductively coupled ICP-optical emission spectrometry (ICP-OES). The content of minerals varied significantly amongst the burgers. Significantly greater quantities of Fe and Zn were found in the beef burger compared to most meat substitutes. Bioaccessible Fe was significantly higher in the beef compared to most of the plant-based meat alternatives; however, bioavailable Fe of most plant-based burgers was comparable to beef (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.