Plant-Based Alternatives · per 100g
A versatile meat alternative made from fermented fungal biomass, Quorn provides a dense, fibrous texture that mimics poultry while serving as a high-fiber, complete protein source.
Phosphorus, Riboflavin (Vitamin B2)
Calcium, Phosphorus
Zinc, Biotin
Calcium, Magnesium
Nutritional summary
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
Manganese
Zinc
Riboflavin (Vitamin B2)
Dietary fibre
Seasonality
Not available
Diet
Sustainability
Mycoprotein production has a significantly lower carbon and water footprint than beef or chicken.
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
Harmonized from 2 validated sources
Claim citations
3