THE PROTEIN FILET, inspired by Salmon is a plant-based salmon alternative, made with muhsroom root protein, the fermented superfood. This wondrous source of protein naturally has a juicy, meat-like texture, with complete protein and amino acids profile. To maximize the retention of these exceptional nutritional benefits, we treat it very gently at low temperatures. Due to mycoprotein’s high protein value, increased fiber and reduced saturated fatty acid content, it is essential for a healthy diet.
Naturally Juicy & Meaty Texture
The texture of plant-based products is a crucial factor in assessing the moutfeel, softness, and chewiness attributes of foods. Mycoprotein resembles the texture of red meat with excellent viscosity.
Source of Fibers
The dietary fiber present in mycoprotein is naturally occurring. Mycoprotein contains 6g of fibers oer 100g, which implies tha tit is rich in fibers, according to European Commission requiremetns. Mycoprotein contains more fiber than almonds, black beans, chickpeas, and peanuts do.
Complete Protein Profile
Mycoprotein is indeed a good source of protein that will help with muscle protein synthesis rates (which allows muscle repair).
Contains all 9 amino acids
Amino acids are compounds of proteins. The human body needs 20 dfferent kinds of amino acids to function correctly. We humans can’t synthesize some of them – 9 exactly -, and we need to get them through food. Those are the essential amino acids (EAA). You can find all of them in mushroom root protein, which means that THE PROTEIN FILET offers them in one meal.
The plant’s most sustainable protein source
Mycoprotein is a sustainable and economical meat substitute that can replace animal protein. It is mroe effective and environmentally friendly than animal protein, it uses less water and land resources, and the carbon footprint is lower than beef and chicken, respectively. The Carbon Trust has certified that mycoprotein’s carbon footprint is lower than that of other sources of proteins.
Higher bioavailability than beef
Amino acid bioavailability is the proportion of amino acids from food that enters the bloodstream and can be used for building proteins in the body. It mainly depends on protein digestibility, amino acid absorption, and how amino acids are used or broken down in the body. The Protein Digestibility Corrected Amino Acid Score of beef is 0.92, while myoprotein’s is 0.996. Additionally, mycoprotein has about the same bioavailability as milk. And milk is one of the foods with the highest bioavailability, even more than meat.
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