# Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential
## 2 Plant-Based Meat versus Conventional Meat: A Nutritional Stance
High fiber intake has been associated with a lower risk of major diseases like pancreatic cancer, coronary artery disease, cardiovascular disease, and all-cause mortality [22]. With respect to energy, plant-based meat products generally provide fewer calories per serving compared to traditional animal meat counterparts that have higher fat content, especially saturated fat. This is particularly true if the plant-based meat is made with leaner ingredients and lower fat content. Plant-based meat may contain fiber from plant sources, contributing to a feeling of fullness and satiety without adding many calories. Table 1 shows comparative data on the nutritional composition of plant-based meat and conventional meat. The micronutrient content of plant-based meat products compared to conventional animal meat can vary significantly based on their ingredients and fortification. Legumes, grains, vegetables, and seeds used in plant-based meats can contribute to vitamin C, vitamin A, folate, and minerals like magnesium and potassium. Animal meats, especially red meats like beef, are high in heme iron, which is more readily absorbed by the body than non-heme iron found in plant-based sources. However, some plant-based meat products are fortified with iron to enhance their nutritional value. Vitamin B\({}_{12}\) is primarily found in animal products, including meat, fish, eggs, and dairy. Plant-based meat substitutes typically do not naturally contain vitamin B\({}_{12}\) unless fortified with this nutrient. Both plant-based and animal-based sources can provide zinc, but the bioavailability of zinc from plant sources may be lower due to anti-nutritional factors like phytates that can inhibit its absorption. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Product (per 100 g)** & **Product** & **Calories (kcal)** & **Saturated Fat (g)** & **Protein (g)** & **Fiber (g)** \\ \hline \multirow{3}{*}{Sausages} & Conventional meat & 277 (17) & 6.8 (1.4) & 15 (1.3) & 1.0 (0.8) \\ \cline{2-6}  & Plant-based & 279 (42.5) & 7.5 (1.3) & 20 (3.3) & 0.9 (0.85) \\ \cline{2-6}  & Plant-based & 149 (15.5) & 2.5 (2.23) & 8.6 (6.55) & 6.4 (2.25) \\ \hline \multirow{3}{*}{Beef patties} & Conventional meat & 247.5 (35.25) & 7.6 (0.68) & 20 (1.48) & 0.5 (0.28) \\ \cline{2-6}  & 255.5 (57.75) & 7.5 (3.78) & 21 (3.9) & 0.5 (0.23) \\ \cline{2-6}  & Plant-based & 212.5 (48.5) & 1.6 (0.8) & 16.6 (1.38) & 6.1 (1.5) \\ \hline \multirow{3}{*}{Chicken nuggets} & Conventional meat & 262.5 (17) & 2.1 (0.88) & 14.0 (1.15) & 1.6 (0.48) \\ \cline{2-6}  & Plant-based & 253 (23.25) & 0.9 (0.13) & 12.4 (0.85) & 4.9 (1.78) \\ \hline \multirow{3}{*}{Mince} & Conventional meat & 195.5 (33.75) & 4.5 (1.83) & 20.8 (3.88) & 0.0 (0.2) \\ \cline{2-6}  & Plant-based & 141 (30.25) & 0.9 (2.48) & 17.4 (3.48) & 5.3 (1.05) \\ \hline \multirow{3}{*}{Meatballs} & Conventional meat & 216.5 (47) & 5.4 (2.45) & 20.5 (3.38) & 0.5 (0.60) \\ \cline{2-6}  & Plant-based & 177 (31.75) & 1.3 (0.55) & 15.6 (2.38) & 5.1 (1.53) \\ \hline \hline \end{tabular}  
* Values within the parentheses indicate the interquartile range.  
\end{table} 
Table 1: Median values for nutrients per 100 g of plant-based meat versus conventional meat (adapted and reproduced with permission from [24]).