Quorn Nutrition Benefits and Facts

Nutritional summary

Quorn is primarily composed of mycoprotein, a protein-rich biomass derived from the fungus Fusarium venenatum that is naturally low in fat, sodium, and sugar .
The fiber in Quorn consists of a unique chitin-glucan matrix (structural compounds found in fungal cell walls) that is roughly two-thirds beta-glucan and one-third chitin .
Regular consumption of mycoprotein is consistently linked to improved heart health markers, with multiple studies showing it can reduce total cholesterol and LDL (low-density lipoprotein) cholesterol by 5% to 19% .
Clinical trials indicate that mycoprotein may help manage metabolic health by reducing postprandial insulin release (the spike in insulin after eating) and increasing feelings of fullness .
While generally considered safe, some individuals may develop a specific allergy or sensitivity to the fungal protein used in these products .

Interesting fact

The specific fungus used to create Quorn, Fusarium venenatum, was discovered in a soil sample from a field in Buckinghamshire, England, during a 1960s search for new protein sources to combat a predicted global food shortage.

Standout nutrients

EPIC

SOURCE

Manganese

EPIC

SOURCE

Zinc

SUPER

SOURCE

Riboflavin (Vitamin B2)

SUPER

SOURCE

Dietary fibre

kcal per 100g

Protein13.7g

Fat1.85g

Carbs1.15g

Fiber7.15g

Sugar0.20g

Fat breakdown

Polyunsat1.20g

Monounsat0.40g

Saturated0.35g

Seasonality

Not available

Diet

VegetarianPescatarianDairy Free

Sustainability

Lighter footprint

Mycoprotein production has a significantly lower carbon and water footprint than beef or chicken.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging; check use-by date.

Freeze

6–12 months

Most Quorn products are sold frozen or can be frozen from fresh.

Flavour

Data & Sources

Harmonized from 2 validated sources

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

Mycoprotein: The Future of Nutritious Nonmeat Protein, a Symposium Review - PMC

[1]pmc.ncbi.nlm.nih.gov

Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion - PMC

[3]pmc.ncbi.nlm.nih.gov

Mycoprotein reduces energy intake and postprandial insulin release without altering glucagon-like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: a randomised-controlled trial - PMC

[12]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

67.2

Version

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