The Nutritional Quality of Plant-Based Foods

There is growing interest in the adoption of a more sustainable diet, and this has led to development plant-derived alternative products that are used as substitute for animal origin. This promising way improve sustainability agricultural food industry; however, there increasing concerns regarding nutritional profile plant-based products, with emerging evidence many not nutritionally equivalent conventional products. In study, we provide narrative review focusing on quality First, summarize available literature examining consumers’ healthcare professionals’ perceived healthfulness foods. Then, compare composition (macro- micronutrients) alternatives their counterparts. Moreover, outline potential impact these differences overall diet summary digestibility bioavailability nutrients from plant sources. We highlight role product innovations processing support priorities comprehensive research nutrient density sustained effect modern diets long-term health.