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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Textured Vegetable Protein TEXTURED VEGETABLE PROTEIN Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Textured vegetable protein is a good substitute for ground beef in dishes such as tacos, chili, and stews. Textured vegetable protein (TVP) is a fibrous, dehydrated meat alternative that is usually made by a process that isolates the proteins from soy flour. TVP is often an ingredient in prepared meat analogs, such as vegetarian hot dogs, hamburgers, chicken patties and nuggets, cold cuts, ground beef, and sausage. It is also a primary ingredient in many packaged mixes for vegetarian burgers, chili, and sausage. Varieties TVP is usually sold as a dehydrated product that must be rehydrated before using. It is available plain or flavored and in granular or chunk form. TVP is also available as a prepared frozen product made to resemble ground beef. Buying and storing tips Some varieties of TVP contain salt, flavorings, and other additives, so be sure to read labels carefully before purchasing. Dehydrated textured vegetable protein keeps well at room temperature for up to 6 months if stored in an airtight container. Rehydrated TVP should be kept refrigerated and used within 5 days. Availability TVP is available in natural food stores and well-stocked supermarkets. Preparation, uses, and tips To rehydrate, add 3/4 to 1 cup (180 to 250mL) of boiling water to 1 cup of TVP and let it stand for 10 minutes or until the water is absorbed. Once rehydrated, TVP granules can be used as a substitute for ground beef in recipes such as chili, spaghetti sauce, and tacos. TVP is also available in chunks that can be used to replace meat in stews and soups. It is sometimes flavored to taste like beef, sausage, or chicken. People who are allergic to soy should avoid TVP. Flavored TVP varieties may contain a high amount of sodium. Nutritional Highlights Textured vegetable protein, 1 oz. (30g) Calories: 80 Protein: 15g Carbohydrate: 9g Total Fat: 0.3g Fiber: 6.0g *Excellent source of: Iron (10mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Textured vegetable protein is not as good a source for isoflavones (phytoestrogens) as are most soy products. Isoflavones are compounds thought be be largely responsible for many of the health benefits associated with eating soy. Therefore, eating textured vegetable protein is unlikely to contribute substantially to the potential health benefits derived from eating other soy foods, such as miso, tofu, and tempeh.

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