HIGHLIGHTS
SUMMARY
Essential fatty_acid content (ALA and LA) varied between 0.8 g/100 g (Mycoprotein filets, no added fat) to 10.8 g/100 g in Soy schnitzel 2 (added sunflower oil). Saturated fatty_acid content was in the range between 0.2 g/100 g (Mycoprotein filet, no added fat) to 3.5 g/100 g in Pea burger 1 (added shea butter and coconut and rapeseed oil). Proteins from legumes are, in general, low in the indispensable amino_acid methionine and high in leucine and lysine. A product containing both cereal and legume protein would . . .
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