Nutrient content in plant-based protein products intended for food composition databases

Petra Ložnjak Švarc*, Marie Bagge Jensen, Marija Langwagen, Anders Poulsen, Ellen Trolle, Jette Jakobsen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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The concern about the impact of food consumption on climate change has emphasized the importance of a plant-based diet to reduce the consumption of animal products. Various alternatives are introduced to the market to substitute animal products that are known as a source of protein. This study focused on the nutrient analysis of 58 products with protein derived from egg white, mycoprotein, pea, soy, a combination of pea and soy, and wheat. The products were divided into groups such as cold cuts, minced, pieces, sausages, minced balls, tofu and seitan. The products were collected from the Danish market based on the current purchasing trends with the purpose of including the data in the Danish Food Composition Database (FRIDA). Protein was the most abundant macronutrient (6.6-33 g/100 g), followed by carbohydrate (0.6-18 g/100 g), and fat (2.1-14 g/100), contributing to the energy value of 412-963 kJ/100 g in analysed products. The results included amino acids and fatty acids composition, and content of vitamins and minerals that indicated that these products contain a wide range of nutrients, but there is a need for nutritional guidance to satisfy nutritional recommendations when consuming plant-protein products as a substitute for animal products.
Original languageEnglish
Article number104332
JournalJournal of Food Composition and Analysis
Number of pages10
Publication statusPublished - 2022


  • Fatty acids
  • Amino acids
  • Vitamins
  • Minerals
  • Sustainability
  • Meat substitute
  • Flexitarian
  • Vegetarian
  • Vegan


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