The average Brit will eat 1,491 steaks during their lifetime. That's more than 40,000g of protein. However, it is estimated that the meat substitutes market will reach $6.43b by 2023. Veganism, whether we like to admit it or not, is a very healthy business. We've chews the facts to cut to the raw truth.

Muscle Gain

Steak (25g protein per 100g): As well as delivering enough protein to support your recovery, steak is rich in creatine, which helps your muscles to produce energy, enhancing power output.

Seitan (75g protein per 100g): Seitan contains an impressive amount of protein, but most of it is wasted, as your muscles can only absorb around 35g per meal. The rest is stored as fat.

Weight Loss

Steak (19g fat): Steak has a higher fat content than white meats, though a 100g portion contains just 271kcal. Plus, the University of Warwick found it boosts satiety to keep you feeling full.

Seitain (1.9g fat): Though low in fat, seitan will set you back 100kcal more than steak per 100g portion. But its high calcium content, linked to increased metabolism*, goes some way to make up for it.

Nutrition

Steak (per 100g): 13% brain sharpening iron/36% energising vitamin B12/5 % sleep-improving magnesium

Seitan (per 100g): 28% iron/0% vitamin B12/6% magnesium

Health Hazards

Steak: Research suggests that it halves your risk of depression, but a weekly steak may raise the likelihood of bowel cancer by two-fifths. The BMJ also found it increases your diabetes risk.

Seitan: Coeliacs should avoid seitan, made from wheat gluten, as it may cause abdominal pain, fatigue and diarrhoea. Those with high blood pressure should also be mindful of its sodium content.

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Longevity

Steak: Eating red meat every day can increase your odds of early death by 12%, with its saturated fat putting you at risk of heart complications.

Seitan: Making the swap to a meat substitute such as seitan can reverse red meat’s health risks, potentially adding four years to your life.

MH Verdict: Steak!

With its solid nutritional profile, seitan transcends its bland, glutenous origins – but it’s

still no match for steak. And, because many of red meat’s ills can be cut down by simply moderating your intake, we still prefer our muscle fuel served medium rare

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