The Methionine Content of Mycoprotein

Mycoprotein is often claimed to be an effective meat substitute due to its high protein content. The protein content of mycoprotein is high, and compares favourably to meat in terms of total protein. However, the amino acid profile of meat is strong and this results in a protein with a high bioavailability. This means that meat such as chicken, fish, lamb, beef and pork contain all of the essential amino acids in the right concentrations for the maintenance of human health. In comparison, legumes are good sources of protein, but are low in methionine, such that they do not supply enough in order to make the protein suitable as the sole source of protein in the diet. Other sources of methionine would be needed. However, mycoprotein is even lower in methionine than legumes, and as such is not a complete protein, and compares more favourably to plant proteins. Addition of methionine to mycoprotein is seens as a solution, but this does not detract from the fact that mycoprotein does not provide complete protein, as does meat. 

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Sadler, M. 1990. Mycoprotein – a new food. Nutrition Bulletin. 15(3): 180-190

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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