# Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential
## 2 Plant-Based Meat versus Conventional Meat: A Nutritional Stance  
Nutrition is not just limited to calories. The amount of macronutrients and micronutrients and their ability to cater to the dietary requirements of consumers govern the nutritional quality of any food product. Plant-based meat is no exception to this! Indeed, this product category has emerged due to the increasing demand for protein and the consequent innovations led by the food industry [14]. Generally, under-consumption of plant-based foods and over-consumption of red and processed meat and foods high in salt, sugar, and saturated fat have been associated with diet-related illness and death. On the other hand, plant-based meat can satisfy many of the nutritional requirements met by conventional meat and often has less saturated fat and more fiber. The optimal choice of processing methods can aid in enhancing the nutrient content and digestibility of plant-based meat products [15]. The following subsections present a comparative overview of the different macro- and micronutrients and energy provided by plant-based meat and conventional meat. Protein content (as a percentage) is prioritized among the macronutrients in plant-based meat products. This is relevant, as scientists working in alternative proteins and amino acids are investigating strategies to comply with the FAO's requirements for meat [16]. A recent report by the Good Food Institute (GFI) Europe [17] showed that the protein content per 100 g of most plant-based meat products in the European market (comprising the UK, Sweden, Germany, and The Netherlands) was slightly lower than conventional meat. However, nutritious protein sources are not just determined by the protein content by weight but also in terms of the percentage of calories provided by protein content (at least 20% of the calories), rather than carbohydrates or fat in a food product. Hence, the report concluded that plant-based foods are more similar to conventional meat based on the energy provided by their protein content. Differences are observed in the proportion of essential amino acids between different plant-based meat products as a function of their protein source and product format [18]. For instance, a nutritional label analysis study conducted on 269 plant-based meat products across different formats (steaks, patties, meatballs, cutlets, and cured meats) sold on the Italian market showed that only plant-based patties and meatballs had a lower protein content than their conventional meat counterparts [19]. The other plant-based meat products that had more protein than their animal-derived equivalents contained cereals and legumes and a combination of plant protein sources, which could have contributed to their enhanced protein content. Legumes (15.0 g/100 g) offer significantly higher protein content than a combination of legumes and vegetables (10.1 g/100 g) or cereals and vegetables(5.4 g/100 g) [20]. The dietary fat content and source of fat are also crucial in assessing nutrition, and plant-based products are often associated with foods with a lower fat content. A recent study found lower saturated fat levels and total fat content (on average 30%) in plant-based patties relative to patties of animal origin (40%) [21]. Generally, the carbohydrate content of plant-based meat products is comparable to that of conventional meat. However, it varies with the product type, depending on its ingredients. Some plant-based meat products may also contain added carbohydrates in the form of fillers, binders, or flavorings. Reducing the risk of cardiovascular disease and death by high-fiber intake is well supported by the literature [22]. The development of a healthy gut and microbiota and a decrease in inflammation are associated with high fiber consumption [23]. Contrary to conventional meat, plant-based meat is regarded as a source of fiber. Added plant-based components provide the small amount of fiber in animal-derived meat products. Fiber is an essential component of a balanced diet.