Meat analogs also tend to have less of which nutrient compared to natural meat?

Meat analogs, which are plant-based substitutes designed to mimic the texture and flavor of meat, often have less protein compared to natural meat. This is primarily because many meat alternatives are made primarily from ingredients such as soy, peas, or other plant sources that may not reach the protein concentration found in traditional animal meats. While they may be fortified to add some protein content, they often still fall short of the protein levels provided by real meat.

Natural meat is a rich source of high-quality protein, containing all essential amino acids needed by the body. On the other hand, plant-based meat analogs may not provide the same amino acid profile or may dilute the protein content with added carbohydrates or fats from other ingredients. Therefore, when comparing these two options, the reduction in protein content is a distinguishing characteristic of meat analogs.