The largest ever nutritional comparison of beef and alternative burgers available to US consumers, according to an analysis by the University of Massachusetts Amherst, packaged beef burgers average more calories and protein than counterfeits and vegetables. A hamburger found to be high in fat, high in cholesterol, low in sodium and fiber.
On average, veggie burgers are the least fat, the most carbohydrates, and the most vitamin A and vitamin C, while imitation burgers are the most rich in sodium, vitamin D, iron, and potassium.
Findings based on the analysis of 158 products (89 Veggie burgers, 41 traditional burgers, 28 imitation burgers) are: International Journal of Food Science and Nutrition..
According to a study, consumers are very concerned about the nutritional value of meat-free hamburgers on the market, according to a study by sensory scientist and senior author Alyssa Norden, an assistant professor of food science at the University of Massachusetts Amherst. It states that it is.
“In one study, taste was a major reason consumers embraced change, but nutrition was also a major concern,” she says. “And the biggest nutritional concern was protein.”
Nolden edited and analyzed the data with a team of students and co-authors, including Natalie Goeler-Slough, a high school student at the time who was an apprentice at the Massachusetts Life Science Center. Originally from Northampton, Goeler-Slough is currently studying at Haverford College, Pennsylvania.
Despite the increasing global eating of meat, UMass Amherst food scientists have found that it is healthier, tastier, and lasting, imitating not only meat, but fish, milk, cheese, and eggs. We are at the forefront of efforts to develop possible plant-based foods.
As a sensory scientist, Golden focuses on the complexity of product creation to enhance the enjoyment of food. she, Burger Products on the market. This is an important thing consumers need to know when replacing non-meat burgers with beef.
“Consumers have a lot of options to try and may not be aware of the nutritional differences,” she says. “The purpose of this study was not to say that one product category was healthier than another. We wanted to look at nutrients. Product development The emphasis is on making the product taste delicious. “
Consumers who read nutrition labels carefully can make better choices about their needs. “If you want to reduce overall calories, Veggie Burger may be beneficial to some people. consumer“She says. “People trying to eat veggie burgers don’t have to taste like meat. They can accept the flavor and texture of those vegetable ingredients. Unlike imitation meat, veggie burgers are traditional. It doesn’t have to contain as much protein as a hamburger in the market. This was the result of this study. “
It is more difficult to develop an imitation hamburger that is trying to match traditional burgers in terms of appearance, texture, taste and amount of protein. “Imitation burgers are plant-based, so you might think they’re low in saturated fat, but they actually use coconut oil to improve their taste,” she says.
The hamburger development industry is the most important target of the findings, and Golden says it helps food scientists identify areas in need of nutritional improvement.
The paper states, “These findings are important nutrition driver decisions for consumer acceptance and consumption, improving the nutritional content of alternative products to be consistent with traditional products, and sustainable. Or plant-based products. ”
Elizabeth Cole et al, Survey of Nutritional Composition of Alternative Beef Burgers Available in the United States, International Journal of Food Science and Nutrition (2021). DOI: 10.1080 / 09637486.2021.2010035
University of Massachusetts Amherst
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More protein, calories and fat in meat burgers
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