Plant-based meat yields higher absorbable protein than chicken: Study

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

Using an in vitro INFOGEST digestion protocol with simulated human intestinal membranes, plant-based kebabs scored between 80.8% and 86.1% compared to 38.8% for chicken.

Researchers emphasized that the findings indicate nutritive comparability rather than overall health benefits, noting that animal-derived products released more amino acids during digestion.