Tofu ranked as top protein source for nutrition and sustainability

A new ranking published in the journal ‘Frontiers in Sustainable Food Systems’ has identified tofu as the top protein source when considering nutritional value, price, and environmental impact.

The study evaluated 20 popular protein sources based on two main categories: human health benefits and planetary burden. The health assessment included essential amino acid profiles, saturated fat, cholesterol, sodium, price, and availability. The environmental assessment analyzed greenhouse gas emissions and the use of land and resources.

Tofu scored 36 out of a possible 40 points, securing first place due to its complete amino acid profile and lower environmental footprint. Other high-ranking items included chia seeds, beans, and quinoa. In contrast, products such as mozzarella, lamb, beef steak, and cheddar scored significantly lower, with cheddar receiving only 13 points.