A Descriptive Analysis of Nutrient Density and Nutritional Value of Meat Products Using the Canadian Nutrient File Database
The purpose of this project was to investigate the nutrient density and nutritional value of meat products, seafood products, and plant-derived protein food products using the 2015 Canadian Nutrient File database. Particular emphasis was placed on comparing nutrient density before and after cooking or preparation, as well as evaluating the cost of foods relative to the nutrients they provide using Canadian retail prices collected over a five-month period. Overall, meat and seafood products were consistently rich sources of protein and key micronutrients, including zinc and vitamin B12, whereas many plant-derived protein foods, including kale, broccoli, spinach, lentils, beans, and quinoa, contained substantially lower protein concentrations on both an uncooked (as purchased) and cooked (as prepared) basis. Although the concentrations of nutrients such as fat, iron, phosphorus, and sodium varied among food products, these findings demonstrate meaningful differences in nutrient density and nutrient cost across protein food categories. These results provide a useful framework for consumers, health professionals, and policymakers when evaluating nutrient-rich protein food choices and underscore the importance of considering both nutrient composition and economic value in dietary recommendations. Future research should extend these comparisons by incorporating direct analytical measurements of foods, assessments of protein quality and indispensable amino acid digestibility, mineral bioavailability, and the effects of food processing and preparation on nutrient utilization to better characterize the nutritional contributions of diverse protein food sources.