A debate heats up over the nutritional merits of plant-based burgers
By Jacob Bunge and Heather Haddon Updated Aug. 1, 2019 11:20 am ET Plant-based burger makers say their products are better for the planet than beef. Whether they are better for consumers’ health is a different question.
Ethan Brown, Beyond’s chief executive, said his company’s products are a clear nutritional improvement on beef. “Are we a lot better, from a health perspective? Absolutely,” he said. “We think the health benefits and environmental benefits make it attractive to our guests,” Mr. Finazzo said in an interview.
Impossible said plant-derived foods contain less cholesterol than traditional meat and pose less risk of foodborne illness arising from slaughterhouse contaminants. Beyond cited studies linking consumption of animal-based meat to an increased risk of cancer and heart disease. On the other hand, meat alternatives contain no cholesterol, compared with 80 milligrams in a 4-ounce, uncooked beef patty. Both Impossible and Beyond burgers contain more iron than beef—about 25% of an average consumer’s daily recommended intake, versus about 10% for beef. Beyond’s burger has six grams of saturated fat and Impossible’s eight, versus 8.6 in ground beef.
A Chipotle Mexican Grill Inc. spokeswoman said the fast-casual chain avoids foods with artificial colors, flavors or preservatives and views plant-based meats as too processed. Chipotle sells other meat-free options including vegetarian burritos and tacos, along with salads.
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