Many plant-based meats have seemingly done the impossible by recreating animal products ranging from beef to seafood. But beyond just the taste and texture, how do these products compare to the real thing in nutritional value? A small-scale study published in Journal of Agricultural and Food Chemistry shows that while some "plant steaks" and "plant cold cuts" might be comparable to meats on some fronts, their amino acid content and protein digestibility fall short. Read this story
