Macronutrient content

The macronutrient content and related nutritional quality of cultured meat are not well-known.[1] No studies were identified that assess this in human or animal subjects. Life cycle analyses and other studies of cultured meat have generally assumed that the macronutrient profile – and especially the protein levels – of cultured meat products would be similar to that of the conventionally produced product of the animal from which the cultured meat cells were derived, whether beef, chicken, pork or fish.

In principle, the protein content of cultured meat should be similar to its conventional counterpart, but the length of the cell cultivation process may affect protein concentration and quality. The fat content and quality can be controlled as fat is added to cultured meat or fat cells can be co-cultured with muscle cells. Theoretically it is possible to produce meat with lower levels of saturated fats and higher levels of omega-3 fatty acids.[2] This is speculative, however, as there are no research studies available to confirm this.

Micronutrient content

The micronutrient content of cultured meat is unknown, although as with the macronutrient profile, it is generally expected to be the same as for its conventional counterparts. Observers have particularly noted that theoretically, the heme iron – which is better absorbed by the human body but also may increase the risk of cancer, stroke, heart disease and metabolic syndrome when consumed in high quantities - could be substituted with non-heme iron, which is naturally found in plant-based foods.[3]