Abstract：
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
摘要：
为了充分了解植物性肉类类似物和真肉的营养异质性,这篇综述总结了它们在成分方面的异同，营养成分，生物利用度和健康影响。基于植物的肉类似物与真正的肉有一些相似之处。然而,植物性肉类类似物的蛋白质含量较低，胆固醇和VB12，但膳食纤维含量较高，碳水化合物,糖,盐和各种食品添加剂比真正的肉类。此外，植物性肉类类似物中的一些营养素，比如蛋白质和铁，生物可利用性较低。没有足够的证据表明植物性肉类类似物更健康，这可能与这些产品的特定属性有关，例如配方和加工程度。就目前情况而言，有必要提供有关植物性肉类产品的全面营养信息，以便消费者可以根据其营养需求做出明智的选择。
