In the plant kingdom, the protein foods richest in lysine are seitan and legumes: lentils, chickpeas, beans, dried peas, lupins, azukis, soybeans and their derivatives (tofu, tempeh, natto ...); as well as all those made with these foods: sausages, hamburgers, sausages ...

But not all alternatives to meat are equally healthy. Whenever possible, preference should be given to the simplest products, which are less processed, with no added sugars or fats.

Many products that are presented as vegetable burgers contain more carbohydrates and fat than protein: they usually contribute about 5 g, less than half that of a ration of tofu, tempeh or seitan.

A good alternative should meet the following conditions: the main ingredient should be rich in lysine, the protein intake per serving reaches 10 g, are not fried, do not contain much sunflower oil and have no sugar, refined grains or unnecessary additives.

Soybean derivatives stand out because their amino acid profile is similar.

Tofu is a versatile product with which you can make countless recipes. Its flavor depends on the spices and vegetables that accompany it.

Tempeh and natto have a particular flavor thanks to their fermentation process.