Mycoprotein is a unique and nutritious protein that can be part of a balanced diet and also supports the health of the planet.
It is a no-cholesterol, low-saturated fat, high in protein and high fiber, meat-free protein that can be part of a balanced plant-based diet.
|Nutrient||Amount per 100g1|
|of which Sugars (g)||0.5|
|of which saturates (g)||0.7|
|w-3 Linolenic acid (g)||0.4|
|Vitamin B1 Thiamin (mg)||0.01|
|Vitamin B2 Riboflavin (mg)||0.23|
|Vitamin B3 Niacin (mg)||0.35|
|Vitamin B5 Pantothenic acid (mg)||0.25|
|Vitamin B6 Pyridoxine (mg)||0.125|
1 Wet weight; ie as consumed. For conversion to dry weight, multiply by 4
2 AOAC method used
Additionally, research has been carried out on allergy and intolerance, protein quality and the fiber content. See the research page for further details.
Gold standard research and development continues to establish mycoprotein as a protein source with broad spectrum health benefits, and a low impact on the Earth. Download the 'Health Benefits of Mycoprotein' factsheet to learn more.
Food and nutrition specialists may find this information sheet useful. It summarizes mycoprotein's nutritional properties and the production process behind this nutritious, meat-free protein resource. This program is eligible for Advanced Level Home Economist Study: AS unit G002 Resource Management; A2 units G003 Home Economics (Food and Health) Investigate Study; and G004 Nutrition and Food Production.
Similarly, specialists may find this short PowerPoint presentation useful. It summarizes mycoprotein's nutritional properties and the evidence which exists at present for its health benefits.
Edwards DG, Cummings JH. (2010) The protein quality of mycoprotein. Proc Nutr Soc 69(OCE4): E331.
Quigley ME, Englyst HN. (1992) Determination of neutral sugars and hexosamines by HPLC with pulsed amperometric detection. Analyst 117, 1715 – 1718.
Dunlop MV, Kilroe S, Bowtel J, Finnigan TJA, Salmon D, Wall B. (2017) Mycoprotein represents a bioavailable and insulinotropic non-animal derived dietary protein source: a dose-response study. British J Nutr. In Press.View all research