Plant-based meat looks like beef, bleeds and sizzles when cooked, and can be grilled with traditional barbecue ingredients.
Even better, it is not just about looks. The flavour is so authentic that even meat eaters may mistake it for the genuine thing if they don’t know any better.
Before you take your next bite of vegetarian meat in Malaysia, here are some remarkable facts you probably don’t know.
A complete protein will have all nine essential amino acids in its structure. When referring to nourishment, the term “essential” denotes that it is something that our bodies are unable to produce on their own and that it must be obtained from the foods we eat.
Many believe that plant foods offer very little in the way of complete protein sources (quinoa and buckwheat are two others).
This is wrongly interpreted by a lot of individuals, who think humans can’t get enough protein from a plant-based diet. This is obviously not the case.
Combining many plant-based meals with supplements is another option. The fact is, it is possible to get all the protein you need from a plant-based diet alone.
On the other hand, pea protein and soy protein, which are both produced from yellow peas and soya beans, respectively, are excellent sources of protein.
Heating the protein by low moisture extrusion is a common method used to texturize the protein.
The most popular types of TVPs used in meat substitutes are those that are derived from soy, wheat, or pea protein, as well as combinations of these three.
However, there are a growing number of protein sources that are capable of being texturized and have the potential to be used in the production of innovative plant-based products that are similar to burgers.
Although it is not the sole ingredient, the pea protein that is obtained from dried and powdered yellow peas is the one that may be found in the largest quantity in most current vegetarian “meats.”
And it has also been shown that soy is the best source of protein among the components that may be used to make plant-based meat.
The mouthwatering quality of burgers, meatballs, and sausages can be attributed, in part, to the amount of salt and fat that they contain. This is the case with meals derived from both plants and animals.
There is a common misconception that vegetarians enjoy better health; this is not always the case. If you’re shopping with a focus on your health, it’s especially important to pay attention to the levels of salt, fat, and even sugar in the foods you’re purchasing.
In this regard, plant-based meats offer a good balance of salt and fat and are a healthier choice.
We don’t give fibre nearly enough credit, and the majority of us don’t consume nearly enough of it in our diets either.
Fibre can assist in the management of blood sugar, the decrease of cholesterol, and the maintenance of a feeling of fullness for extended periods of time.
Real meat and other foods derived from animals lack any dietary fibre. On the other hand, plant-based meats have a lot of it.
Heme and non-heme iron are the two forms of dietary iron that are available to humans.
Meat and other items derived from animals are the sole natural sources of heme iron. Additionally, our bodies have little trouble absorbing this particular kind of iron. Plant products often include non-heme iron in their natural state.
Our bodies may have a more difficult time absorbing and making use of non-heme iron, but we may improve our body’s ability to absorb this type of iron by ingesting food that is high in vitamin C at the same time.
Thankfully, companies producing plant-based meat alternatives in Malaysia have found a way to create heme iron from fermented yeast, meaning these products can contain heme iron without containing any meat.
Today, plant-based meats are popular in Malaysia and around the world. Consuming plant-based meats eliminates many of the health concerns caused by conventional methods of producing meat, including those that can make you sick.
This is an intriguing fact that is worth mentioning, and it is one that ought to be brought to our attention. Vegetarian meat in Malaysia is made without using hormones or antibiotics.
Unit m3/carton: 0.0156
Weight/packet: 350g
No. of packet/carton: 12
Unit m3/carton: 0.0156
Unit m3/carton: 0.0361
