Vegetable protein, also known as textured vegetable protein, or TVP, is a substance that is commonly used as a meat replacement in vegetarian and vegan diets. It is available in bulk and packaged forms in health-food stores and some supermarkets, and is an ingredient in some commercially packaged veggie burgers, meatless "chicken" nuggets and vegetarian sausage.
Soy
Vegetable protein is defatted soy flour. It is a byproduct of soybean oil production -- vegetable protein consists of the solids that are separated from soybean oil during processing. The solids form chunks, which are dried or packaged and refrigerated to extend shelf life. Defatted soy flour is the only ingredient in some packaged and bulk versions of vegetable protein.
Additives
Packaged and bulk vegetable protein may contain liquid smoke, which is made by collecting mesquite or other wood smoke in water, and then filtering the water to remove impurities. Liquid smoke enhances the flavor of vegetable protein by giving it a smoky, grilled taste.
Vegetable protein may also contain additives such as disodium guanylate and disodium inosinate, which are flavor enhancers. Both flavor enhancers may come from fungi; however, disodium inosinate may also come from meat, minerals or vegetables.
Thiamine hydrochloride, a synthetic version of vitamin B-1, also commonly appears in vegetable protein.
Benefits
As its name suggests, vegetable protein is a rich source of protein -- a 1/2 cup serving contains about 8 g of this nutrient. This food can help vegetarians and vegans meet their protein intake needs while maintaining a meatless diet.
Vegetable protein has little flavor; however, it absorbs the flavors of herbs, spices and marinades, making it a versatile ingredient for soups, burritos, curries, stews, casseroles and stir-fry dishes.
Considerations
Because soy is the primary ingredient in vegetable protein, avoid this food if you have a soy allergy.
Controversy exists regarding the link between soy and breast cancer. Some laboratory studies on rats have shown the phytoestrogens -- estrogen-like plant chemicals -- in soy increase cancer risk, while other studies have shown no effect. Phytoestrogens may cause reductions of certain forms of estrogen in the human female body, which could elevate risk for cancerous cell mutations, according to Cornell University. However, small case studies conducted on soy-consuming Asian women have shown a reduction in breast cancer risk.
Member Comments