Meat shortages in the aftermath of corvid-19 have forced people to look for protein alternatives in vegan protein sources. The new sources also comprise plant-based proteins and meat imitation products.
Plant proteins like Tofu, beans, quinoa, and Impossible Burgers have emerged as new sources of good demand.
The meat industry entered a crisis mode after the COVID-19 epidemic affected workers in meat processing facilities. Many plants closed and others pruned production and the supply to supermarkets had been adversely hit.
The silver lining is that despite the meat shortage, many vegetable-based proteins and sources are in focus to fill up the daily protein needs.
Beyond Burger Plant Meat
Imitation meat products will satisfy people seeking the taste or texture of meat. The protein content varies. For example, Beyond Burger and Impossible Burger have around 20 grams of protein per serving, while Burger King’s Impossible Whopper contains 25 grams of protein.
Although convenient to quench the craving for meat briefly, processed foods like them are not recommended for everyday eating.
According to nutritionists, the healthy alternative to protein is swapping meat and faux meat products for pulses. Here we will be taking look at different types of plant-based proteins and how far they can meet the protein requirements.
Tofu is made by coagulating soy milk and later into a solid white block by pressing those curds. It has around 10 grams of protein in each half-cup. Tofu also provides a significant amount of calcium, magnesium, phosphorus, and iron, according to Stella Volpe, food expert at the Drexel University in Philadelphia. Research says Tofu also has low-density lipoprotein (LDL) cholesterol concentrations called bad cholesterol.
Among plant-based protein-sources chickpeas dominate. They are also high in fiber, healthy fats, carbohydrates, folates, phosphorus, and iron. In case any distaste for chickpeas develops better swap them for black beans or another bean.
Lentils contain protein as high as 9 grams in each half-cup of serving. They are also rich in fiber content and nutrients like potassium, folic acid, magnesium, and iron.
Nuts and seeds are great sources of protein, fiber, minerals, and healthy fats. For baking, salads, oatmeals they can be mixed with vegetables, and veggie burgers, bread, and muffins.
For example, an ounce of almonds will render 6 grams of protein, equivalent to the protein in a boiled egg. It also offers fiber, magnesium, calcium, and vitamin E.
Grains are rich sources for protein, in addition to supplying minerals, nutrients, fiber, and starch. Grains can also be consumed as hot breakfast cereals such as oats, quinoa, buckwheat, etc.
Brown rice is a whole grain with three parts including the nutritious germ, fibrous bran, and the carbohydrate-rich endosperm.
Whole grains fall into two categories, cereals coming from cereal grasses such as rice, wheat, oats, corn, barley, millet, sorghum, and rye and pseudocereals like Amaranth.