Textured Vegetable Protein Nutrition Benefits and Facts

Nutritional summary

Textured vegetable protein (TVP) is a shelf-stable meat alternative produced primarily from defatted soy meal, soy protein concentrate, or wheat gluten .
Because it is manufactured through an extrusion process that removes water, the ingredient must be rehydrated before consumption, which transforms its texture from hard and brittle to elastic and spongy .
Replacing animal-based proteins with plant-based sources like soy and legumes is consistently linked to improved cardiovascular markers, including lower low-density lipoprotein (LDL) cholesterol and apolipoprotein B (proteins that carry cholesterol through the blood) .
Substituting a small portion of animal protein with vegetable protein may support metabolic health; one large cohort study observed that a 5% substitution was linked to a 23% reduction in type 2 diabetes risk .

Interesting fact

TVP was developed and patented by the agricultural giant Archer Daniels Midland in the 1960s using an extrusion process originally designed for industrial plastics.

Standout nutrients

SUPER

SOURCE

Molybdenum

EPIC

SOURCE

Chromium

EPIC

SOURCE

Potassium

EPIC

SOURCE

Protein

202

kcal per 100g

Protein31.4g

Fat4.32g

Carbs4.57g

Fiber12.8g

Sugar5.53g

Fat breakdown

Polyunsat1.48g

Monounsat1.14g

Saturated0.73g

Seasonality

Not available

Diet

VeganVegetarianPescatarianDairy Free

Sustainability

Lighter footprint

As a soy-based byproduct, it has a significantly lower carbon and water footprint than animal proteins.

Confidencehigh

Storage

Airtight Container

1–2 years

Keep in a cool, dry place when dehydrated

Refrigerate

3–5 days

Applies only after rehydration

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

2 contributing source foods

Swiss Food Database

2 contributing source foods

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Sustaining Protein Nutrition Through Plant-Based Foods - PMC

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

Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function - PMC

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

Plant-Based Meat Analogues in the Human Diet - PMC - NIH

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

Coverage

Nutrients

FoodCompass

86.2

Version

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