2. ALTERNATIVE PROTEIN FROM PLANT FOODS
Also known as ‘novel foods’
Sources-plant foods & micro-organisms
SOYA BEANSNutrient Explanation
Protein • 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%
3. DIETETIC VALUE/CONTRIBUTION TO
THE DIET
Dietetic 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
6. 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 packaging
2. 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.
9. 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
10. 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