Macronutrient content

Mycoprotein have been noted for their high fibre and protein and low fat content. While the digestibility of protein in mycoprotein is lower than that of milk casein,[1] it is still considered a robust source of protein. Mycoprotein is also high-fiber, which contributes various benefits, in particular to gut health.[2]

Besides mycoprotein, other alternative proteins generated through microbial fermentation – such as dairy proteins – can be produced via the cultivation of different host organisms: yeast, bacteria, animal or plant cells. The nutritional value of the harvested produce depends on the host organism.[3]

Micronutrient content

Mycoprotein is a source of useful minerals, such as zinc, calcium and iron, in comparable or higher concentration than conventional protein sources. By contrast, it is low in vitamins present in convention protein sources.

The micronutrient content of proteins produced through microbial fermentation, such as dairy alternatives, depends on the microorganisms used in cultivation, which may include bacteria, yeast, animal or plant cells.[4]