Nutrition per 100g: Energy 298 kJ (71 kcal), Protein 1.0 g, Fat 2.0 g of which saturates 0.3 g Carbohydrates 11.5 g of which sugars 1.8 g, Sodium 55 mg, Dietary fibre 1.5g, Beta glucan 0.5g
Ingredients: Filtered water, whole oats (min.15%), oat flour, sunflower oil, gum arabic, mineral (calcium phosphate), sea salt
What I like about it? This vegan friendly product is perfect in smoothie, cereals and hot beverages. It doesn't split in coffee and it tastes really good. It has no added sugar and it has a pleasant sweet taste to it. This is the only oat milk which adequate calcium fortification out of the supermarket brands that I can find. Also it is the only milk that contains beta glucan, the type of fibre that helps to reduce blood cholesterol level.
What I don't like about it? Not much really. The only draw back is that it doesn't contain the same level of protein as other milk such as soy milk, or cow's milk. As a re...
I am in Hong Kong doing the tourist round at the moment. I went to a local vegetarian restaurant close to where I am staying. In there, the menu offers mainly Chinese Cantonese style 'fish', 'pork' and all kind of 'meat' dishes. But exactly how healthy of these plant-based meat alternatives?
For a start, a lot of these mock meat are made with either wheat gluten or soy protein isolate. As a result, it is a good source of protein for vegetarian or vegans. Mian Jin (as it is called in Chinese) or Seitan contains around 20% protein by weight, making it similar in protein content compare to most meat. However, it is important to note that people who needs to avoid gluten such as those with coeliac disease, will absolutely need to eliminate seitan from their diet. Anyone who need to avoid soy protein isolate may also want to think twice about using any mock meat with this ingredient.
The usual Cantonese style mock meat are usually marinated in savoury additives e.g....
Researchers at RMIT have compiled the first comprehensive carbon footprint league table for fresh food. Grains such as oats, fruit and vegetables were found to have the lowest impact, followed by nuts and pulses, e.g. chickpeas, blackbeans and lentils. Chicken and pork had a medium impact. Fish also had a medium impact on average, however results between species varied significantly. Red meat such as beef and lamb had the highest impact. See this chart below.
It is quite plain to see from this kind of data, that replacing part or all the meat ingredients in a recipe with plant-based protein food such as black beans have a huge advantage both from health and environment. There are plenty of recipes on the internet to try some lentils in the new year.