Mycoprotein (Quorn)
Rated by 11 diets
How the diets react
Diet Ratings
Contains 3-4g net carbs per 100g serving and is highly processed. Made from fungal fermentation with binders and additives. Incompatible with strict keto carb limits.
Mycoprotein is fungal-derived and plant-based, but most Quorn products use egg as a binder. Vegan Quorn products exist but require label verification. Heavily processed.
Some vegans accept Quorn as vegan if explicitly labeled egg-free, while others avoid it due to processing concerns and the prevalence of egg-containing versions.
Mycoprotein is a processed fungal protein (Fusarium venenatum) derived from fermentation. Highly processed, contains binders and additives. Not a whole food and not available to hunter-gatherers. Explicitly excluded from paleo.
Mycoprotein is a highly processed fungal-derived protein with additives and binders. It contradicts Mediterranean principles of whole, minimally processed foods. The ingredient list typically includes multiple additives and refined starches.
Mycoprotein is a fungal-derived meat substitute made from Fusarium venenatum. Not an animal product. Contains binders, fillers, and plant-based additives. Completely incompatible with carnivore diet.
Mycoprotein is a processed fungus-derived protein that is not a whole food. It is typically bound with egg and potato starch, and the processing and ingredient profile conflict with Whole30 principles. Not explicitly approved.
Mycoprotein (Quorn) contains mannitol, a polyol FODMAP. Monash University explicitly rates Quorn as high-FODMAP. Even small servings exceed FODMAP thresholds.
Plant-based protein from fungus; moderate sodium (200-400mg per serving depending on product). Some products contain binders and additives. Acceptable protein source but less nutrient-dense than whole legumes. Sodium content requires label checking.
NIH DASH guidelines do not explicitly address mycoprotein; updated clinical interpretation views it as acceptable alternative protein if sodium <300mg/serving, though whole legumes remain preferred.
Fungus-derived protein (~12g per 100g) with moderate carbs (~5g per 100g). Processed food with binders/additives. Carb-to-protein ratio acceptable but processing and fillers reduce Zone alignment. Requires careful portioning.
Dr. Sears prioritizes whole, minimally processed proteins. Mycoprotein's processing and potential allergenicity (fungal) make it secondary choice.
Derived from fungus (Fusarium venenatum), mycoprotein is a complete protein but heavily processed. Often contains binders, fillers, and egg as binder. Some individuals report digestive sensitivity. Inflammatory profile is neutral to slightly concerning due to processing and additives.
Some nutritionists view mycoprotein as acceptable processed food with good protein bioavailability. However, anti-inflammatory purists prefer whole food sources and minimal processing.
Mycoprotein provides 12-14g protein per 100g serving with low fat and moderate fiber. However, it is derived from fungus and some GLP-1 patients report bloating or digestive discomfort, particularly if consumed in large portions. Quality varies by brand; some products contain fillers or binders. Works well in small portions as part of a mixed meal but should not be a primary protein source for GLP-1 patients with sensitive GI systems.
Some GLP-1 RDs recommend mycoprotein as an excellent plant-based protein alternative with good satiety, while others avoid it due to reported bloating and the fact that it is less established in GLP-1 nutrition literature compared to tofu, tempeh, or legumes.
Controversy Index
Score range: 1–6/10. Higher controversy = more disagreement between diets.