Quorn Mycoprotein

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Protein

Mycoprotein is an excellent source of high quality protein and contains all of the essential amino acids needed by adults.

The Protein Digestibility-Corrected Amino Acid Scoring (PDCAAS) method for assessing protein nutritional quality takes into account the essential amino acid profile of foods, its digestibility, and its ability to supply essential amino acids in amounts required by humans.

The PDCAAS for mycoprotein is 0.99, better than beef at 0.92. Because of the other protein source in Quorn™ pieces (egg albumen) the PDCAAS for Quorn™ pieces is 1.0.

The table below shows how mycoprotein compares to the PDCAAS of other food proteins.

Protein Digestibility Corrected Amino Acid Score (PDCAAS) of Selected Food Proteins

Protein Digestibility Corrected Amino Acid Score (PDCAAS) of Selected Food Proteins
Protein Source PDCAAS Data Source
Quorn pieces 1.0 (iv)
Casein 1.0 (i)
Egg white 1.0 (i)
Chicken (light meat, roasted) 1.0 (iii)
Mycoprotein 0.99 (iv)
Turkey (ground,cooked) 0.97 (iii)
Fish (Cod, oven or grill cooked) 0.96 (iii)
Soybean protein 0.94 (ii)
Beef 0.92 (i)
Pea flour 0.69 (i)
Kidney beans (canned) 0.68 (i)
Rolled oats 0.57 (i)
Lentils (canned) 0.52 (i)
Peanut meal 0.52 (i)
Whole wheat 0.40 (i)
Wheat gluten 0.25 (i)

Sources:
(i) FAO/WHO Joint Report 1989;
(ii) Sarwar and McDonough, 1990.
(iii) Calculated from amino acid data in USDA Nutrient Data Base for Standard Reference, March 12, 1998 (assumes a digestibility equivalent to beef = 94%).
(IV) D.G. Edwards and J.H. Cummings.  The protein quality of mycoprotein.  Proceedings of the Nutrition Society. Issue, vol and date TBC BY GARETH EDWARDS

Essential Amino Acid Content of mycoprotein and other protein foods (g amino acids per 100 g)

Essential Amino Acid Content of Mycoprotein and other protein foods (g amino acids per 100 g)
Essential Amino Acids Mycoprotein Cows Milk (i) Egg (ii) Beef (iii) Soy isolate* Soy concentrate* (acid wash) Peanuts (v) Wheat (vi)
Histidine 0.35 0.09 0.30 0.66 0.6 0.4 0.65 0.32
Isoleucine 0.52 0.20 0.68 0.87 1.1 0.8 0.91 0.53
Leucine 0.86 0.32 1.10 1.53 1.8 1.3 1.67 0.93
Lysine 0.83 0.26 0.90 1.60 1.4 1 0.92 0.30
Methionine 0.21 0.08 0.39 0.50 0.3 0.2 0.32 0.22
Phenylalanine 0.49 0.16 0.66 0.76 1.1 0.9 1.30 0.68
Tryptophan 0.16 0.05 0.16 0.22 0.3 0.2 0.25 0.18
Threonine 0.55 0.15 0.60 0.84 0.8 0.7 0.88 0.37
Valine 0.62 0.22 0.76 0.94 1.1 0.8 1.08 0.59

* soy isolate and concentrate data are adjusted to same water content as Mycoprotein @ 75%
(i)Whole fluid milk [3.3% fat]
(ii) Raw fresh egg
(iii) Ground beef (regular, baked-medium)
(iv a + b ) soya derivatives used in the production of textured soy products
(v) Raw peanuts [all types]
(vi) Durum wheat