Nutritional assessment of plant-based meat analogues on the Swedish market

meat: 15% (1-51%)]. The NC per 100 g for salt was substantial for both PBMAs 25% (5-52%) and meat 24% (2-55%). Limited data for micronutrients indicated that PBMAs are higher in iron compared to meat. Nutrition quality varied both between and within product categories. Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems. Bioavailability of iron, protein quality and effects of processing are important future aspects to consider.