Textured Vegetable Protein Information

Textured vegetable protein (TVP) is a major ingredient in many packaged meat substitute food products. In a variety of products, ranging from fake bacon bits to imitation lunch meats and hamburgers, TVP is the main source of mass, calories and nutrition. Made from soya, it is a highly processed and artificially flavored product.

Identification

• Textured vegetable protein is made from soya beans that are removed from their hulls and have their oil extracted. The remaining material is ground to a fine powder, mixed with water and then spun or extruded to a sponge-like texture.

Features

• Textured vegetable protein can either be cut into large cubes, sliced or ground into crumbles. It is available unflavored, but is commonly seasoned or artificially flavored to resemble a meat product.

Nutrition Facts

• One cup (120 grams) of textured vegetable protein contains 450 calories and 54 grams of protein, including several essential amino acids. It also contains about 20 grams of fiber and 10 grams of fat.

Other Nutrients

• TVP is relatively rich in potassium, calcium and magnesium. In addition to the natural nutritional content, TVP is also commonly fortified with additional nutrients, especially Vitamin B12, which is often lacking in many vegetarian diets.

Benefits

• While the artificial texture and taste of TVP is a deterrent to many natural food lovers, there are several arguments made in its favor. Compared to real meat, TVP is inexpensive, is lower in fat, has a longer shelf life and is not subject to bacterial contamination.