Good source
Protein
13.7 g · 27% DV target
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.
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 .112
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 .12
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% .3
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 .112
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
13.7 g · 27% DV target
7.15 g · 26% DV target
0.37 mg · 28% DV target
113 mg · 9% DV target
6.80 mg · 62% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging; check use-by date.
Most Quorn products are sold frozen or can be frozen from fresh.
Mycoprotein production has a significantly lower carbon and water footprint than beef or chicken.
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.