Protein from fungal foods matches animal sources

By October 11, 2017Food trends, Vegan

A joint study by the University of Exeter and Quorn has found that the fungi-based protein source is just as rich in the nutrient as milk.

Food labelling usually lists protein as a simple number, but some proteins have better “bioavailability” than others – meaning more can be used by the body.

Animal proteins like milk are known to have high bioavailability, making them an excellent source of building blocks for muscles.

Researchers from the University of Exeter compared milk protein with mycoprotein – the fungi-based source of the nutrient found in Quorn foods – and found “equivalent” bioavailability.

Source: Protein from fungal foods matches animal sources