Plant-based meat products yield higher absorbable protein than chicken in study

A joint study by CSIR-IHBT and GFI India found that five tested plant-based meat products exhibited higher protein bioavailability percentages than chicken counterparts.

Plant-based kebabs scored between 80.8% and 86.1% in protein absorption tests compared to 38.8% for chicken samples.

Researchers used an in vitro method simulating human digestion to measure free amino acids passing through an ultrafiltration membrane.