Innovation in Medicine

Study finds low nutritional quality in vegetarian meat

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The availability of foods based on plant proteins to substitute for meat has increased dramatically as more people choose a plant-based diet. At the same time, there are many challenges regarding the nutritional value of these products. A study from Chalmers now shows that many of the meat substitutes sold in Sweden claim a high content of iron—but in a form that cannot be absorbed by the body.

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