Conventional proteins are important sources of micronutrients such as zinc, iron, potassium, phosphorus, selenium, copper, A, B and D vitamins. By contrast, their contribution to dietary fiber, magnesium, and vitamins C and E is poor.[2]

Focussing on dairy products, they contribute to a large share of micronutrient needs, and particularly calcium, vitamins A, B5, B12, phosphorus and potassium.[3]

Alternative proteins have advantageous profiles when it comes to their micronutrient content. Algae, insects and mycoproteins all can provide key vitamins and minerals in higher proportions than conventional proteins.

However, it is still uncertain how processing affects these micronutrients and therefore their bioavailability (the ability to be absorbed and used by the body).[1] Nevertheless, the bioavailability of micronutrients in insects has been shown to be equivalent to or higher than that of beef. Cultured meat is assumed to provide the same micronutrient profile as the conventional meat products they could replace.