Quorn, a shadowy non-animal protein

He Quorn It is a very popular product in countries like the United States, France and Germany, and especially in the United Kingdom, where it was discovered in 1960 and approved for human consumption in 1984. However, in Spain it is not well known.

I remember that until a few years ago, in Mallorca it was only found in supermarkets selling English products, in those areas of the island that the natives try not to set foot on.

today continues without being too popular in our country, but it is already possible to buy it in large herbalists, and they also have it in some restaurants. And the truth is that it is a shame that it is not more standardized, because it is a very interesting product, let’s get to know it a little better:

What is Quorn?

Quorn is made from mycoproteina type of protein that is obtained from a fungushe Fusarium venenatumwhich is grown in tanks or barrels, where it ferments, and thanks to a technological process that is somewhat complicated to explain, what we know as Quorn or mycoprotein preparation is obtained.

nutritional profile

Mycoprotein has a very interesting nutritional profile:

Is rich in protein, with 11.5g per 100g. AND low carb (less than 2g per 100g) and fats. also has a fiber intake interesting, 6g per 100g. All this in 86 calories. What makes it an interesting product for low carbohydrate diets, for example.

In addition, the Quorn protein is a complete proteinthat is, it contains all the essential amino acids in adequate amounts, and it has very good digestibility.

Its PDCAAS, a method that assesses protein quality and digestibility, is 0.99, with the maximum being 1. And 0.92 for beef. That is to say, it is practically a perfect protein.

We also know that he has a high satiating power, above that of chicken, according to a 2005 study from the University of Louisiana. This property could be interesting in nutritional guidelines for weight loss, as the same authors point out.

Is the Quorn vegan?

At first, the Quorn was not vegan as it contained egg white, but since 2010, there are several vegan preparations of Quorn, which are usually found on any site that sells the product. You have to pay attention to the fact that it shows the word “vegan” on the package to be able to distinguish the preparations that are free of any product of animal origin from those that contain eggs or even some dairy derivative.

How to choose healthy products that contain it

When choosing a Quorn product, the best option will always be the one with the minimum additions possiblejust as we have commented in other articles referring to tofu, for example, where a tofu sausage with 15% tofu is not a good product.

That is why it is better to discard all those versions such as nuggets, hamburgers or sausages and prefer the “mince” (it looks like minced meat) or the “pieces” (small pieces).

Within Quorn’s wide range of products, we have from those that are 88% mycoprotein (vegan fillets), to which they only carry 53%, the rest being flour, fat and others (the vegan nuggets) or a paltry 12% in the vegan fishless fingersobviously the last two are not a healthy option but rather they are one more ultra-processed that we should not consume, or at least not frequently.

The vegan pieces if they contain 89% mycoprotein and would be the best option within the assortment vegan, while the mince waves pieces, with 92% and 95% mycoprotein respectively, they would be from the general assortment, but they are not vegan because they contain egg white.

Not all products are suitable for celiacsOnce again, the labeling must be reviewed since many contain wheat flour.

In summary, although the mycoprotein as we have seen It has a very interesting nutritional profile., the products that are prepared with it not so much. In fact, they are almost all crap from a nutritional point of view, excluding those simpler ones that have a percentage of mycoprotein greater than 80%, the rest being potato starch, some starch, binders and spices.

In other words, as always, when buying a Quorn product, You have to look carefully at the labels. and not stay with the first one we see. As far as I know, 100% mycoprotein is not marketed without further ado, which would undoubtedly be the most interesting option nutritionally speaking.

Sustainable for the environment

His carbon footprint is much lower than that of animal protein production (90% lower than that of beef, no less), and consumes many less water resources, and of course soil, since it is produced in barrels or tanks, making it a sustainable and environmentally friendly option. Apparently it is an alternative to promote for the future because it is an effective source of quality protein with a low cost of natural resources.

Probably also in Spain soon we will start seeing a lot more products from Quornor mycoprotein-based products from other brands, in many more outlets than we see right now.

Meat substitutes did not seem to be very successful in a market like ours, but things are clearly changing. Not in vain is a Spanish product, Heura, the soy-based meat substitute, which has revolutionized the market and even haute cuisine in the last year. Today they even serve it at the Celler de Can Roca, a world-renowned three-Michelin star.

They are no longer meat substitutes, as Marc Coloma, CEO of Heura, says, they are its successors.