Transcript Alternative proteins

Alternative proteins are vegetable proteins.
Not animal proteins such as:
Meat and poultry
Fish
Eggs
Cheese and milk
The two main meat analogues are:
• Quorn made from a fungus
•TVP -textured vegetable protein made from a soya bean
There are also many ready-made products such as burgers,
sausages and cottage pies that use a mixture of vegetable
proteins such as soya, wheat and pea
More and more people - not just vegetarians - are
eating more alternative proteins in their diet.
Alternative proteins can be divided into two groups:
1. Meat analogues or replacements:
foods that provide protein and can be
used in the same way as meat but
are made from a vegetable source.
For example quorn
2. Alternative protein foods: foods
used instead of meat to provide the
necessary protein in the diet eg nuts
and pulses
Quorn is a myco-protein.
It is a tiny fungus that is grown in a glucose mix in a
fermenting vat. Vitamins and flavours are added to the mix.
Quorn:
• Can be cubed, sliced, shredded or minced
• Has a texture similar to chicken
• Lacks flavour but absorbs surrounding flavours easily
• Is high in protein and low in fat
• Is the most expensive alternative protein - it costs as much
as meat
TVP is made from soya beans. It is made from soya flour after the oil has been taken out of the bean. The flour is made
into a dough with water and extruded into different shapes
such as chunks, flakes or mince.
TVP:
• Is very bland. Flavouring can be added to it when it is
made or it can be cooked with highly flavoured foods.
• Is a HBV - high biological value protein - like animal
proteins - the only vegetable protein that is.
• Is high in fibre and protein and low in fat and is
fortified with vitamin B and iron.
• Can be dried, frozen or chilled.
• Is very cheap and is often used as a bulking
ingredient in products such as ‘value’ burgers or
shepherd’s pie.
Other soya bean products
Soya is used as a meat analogue and an
alternative protein food.
Tofu is made from soya milk in a similar
process to cheese making.
It is a semi solid food that is usually used
in chunks and is often marinated and
used in dishes such as stir fries.
It can be used in sweet dishes too.
Soya beans
Can be eaten fresh as a vegetable just like peas.
Or dried and used just like any other
dried bean.
Alternative protein foods
All vegetables contain some protein - cereals such as wheat
included.
Pulses - beans, peas and lentils and nuts are the vegetables with the
highest amount of protein.
They are the best alternative protein
foods.
BUT:
These vegetable proteins must be eaten together in a mixture
so that our bodies can use the protein. (Complimentary
protein)
All vegetables (except soya) are LBV - low biological value
proteins - they have essential amino acids missing that stop
our body from using this nutrient.
It is easy to combine a mixture of these foods. There are so
many of them!
Beans:
Haricot
Navy used for
baked
beans
Red
Kidney
Aduki
Pinto
And also;
Black eyed
Butter
Black
Borlotti
Mung
Flageolet
Brown
Moth
Rosecoco
Lentils
Peas
Chickpeas
Puy
Green or
Continental
Green split
peas
Yellow split
peas
Red
Black peas eaten with
vinegar on
Bonfire night!
Nuts
Almond
Cashew nut
Walnut
Hazelnut
Brazil nut
These can all be used to substitute meat in dishes:
Lentil lasagne
Bean chilli (chilli sin carne)
Or make new dishes:
Pine nut
and
vegetable
pasta
Cashew nut stir
fry
Lentil
stew
Nut roast
Bean burgers