Quorn products-Healthy or not

debtay123
debtay123 Posts: 1,327 Member
in Food and Nutrition
I am trying to decide whether to purchase the Quorn products that we find in the store. I see on the package that it is soy free which is good because I can not do soy- Are they a good product?

Replies

  • janejellyroll
    janejellyroll Posts: 25,763 Member
    I know lots of people who like them. As long as you aren't allergic to any of the ingredients and they fit into your goals, I'm not sure why you would avoid trying them.
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  • czmiles926
    czmiles926 Posts: 130 Member
    As a lazy vegetarian I love Quorn. I find it really versatile to cook with and it has great macros. My favourites are the mince, chicken pieces, sausages and the southern fried chicken nuggets.
  • pandagalaxy
    pandagalaxy Posts: 19 Member
    Never seen these products before, but from a quick search it seems like some may be better for you than others. Read the labels and decide if they will work for you. :)

    http://www.fooducate.com/app#!page=search&term=Quorn
  • ghudson92
    ghudson92 Posts: 2,061 Member
    I use them occasionally, my favourites are the southern fried nuggets, the crispy nuggets and the mince. Imo, the sausages are just icky and I have no interest in fake bacon but you do have to try for yourself. If you are in the UK, I would highly recommend Linda McCartney or Cauldron meat free sausages instead. They are a good source of protein and are super handy when in a rush. As with any food, as long as you are not allergic to it and do not eat it to excess, there is nothing wrong with consuming Quorn products.
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  • janejellyroll
    janejellyroll Posts: 25,763 Member
    thecharon wrote: »
    Wikipedia quote:
    Quorn is made from the soil mould Fusarium venenatum strain PTA-2684 (previously misidentified as the parasitic mould Fusarium graminearum[33]). The fungus is grown in continually oxygenated water in large, otherwise sterile fermentation tanks. Glucose and fixed nitrogen are added as a food for the fungus, as are vitamins and minerals to improve the food value of the product. The resulting mycoprotein is then extracted and heat-treated to remove excess levels of RNA. Previous attempts to produce such fermented protein foodstuffs were thwarted by excessive levels of DNA or RNA; without the heat treatment, purines, found in nucleic acids, is metabolised by humans to produce uric acid, which can lead to gout.[34]

    How does this relate to OP's question?
  • RuNaRoUnDaFiEld
    RuNaRoUnDaFiEld Posts: 5,864 Member
    I had quorn mince chilli tonight, it was lovely.
  • debtay123
    debtay123 Posts: 1,327 Member
    Thanks for responding!
  • iheartralphie
    iheartralphie Posts: 104 Member
    Love the chicken cutlets and turkey roast. Texture is the best I've tried in meat free replacements

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