Table 1. Plant proteins used for plant-based meat analogues

Plant	Protein
Wheat, rye, and barley	Gluten (gliadins, gluenins)
Soybean	β-Conglycinin
Legumes	Glycinin, vicilin
Oil seeds	Legumin, albumins, globulins, glutelins
Fusarium venenatum (filamentous fungus)	Mycoprotein

Adapted from Lee et al. (2020) with CC-BY.