Il mopur, or vegetable meat, it is a derivative of wheat produced by the natural fermentation of wheat. Easily digestible, it is cholesterol-free and has a high protein and energy intake. Let's find out better.
> What is mopur
> Properties and characteristics
> Nutritional values of mopur
> Use in the kitchen
> A recipe with mopur
Wheat, one of the main ingredients of mopur
What is mopur
Mopur is the Sanskrit name of the god who presides over the sprouting of wheat and the idea of this product, also known as "vegetable meat”, Derived from the processing of wheat.
Its production is based on a natural process fermentation of wheat which exploits the action of a natural mother yeast specifically elaborated to produce this food with unique characteristics. This process, conceived by Beniamino Anzalone and covered by a patent, allows you to create a completely vegetable product absolutely free of animal fats and proteins, but with a "micro fibrillar" structure similar to meat.
The ingredients of Mopur are the following: vital wheat gluten, chickpea flour (or other legumes), durum wheat and tender, extra virgin olive oil, coconut oil, naturally fermented mother yeast, yeast extract, soy sauce, potato, onion, pepper powder, garlic powder, salt and water.
Properties and characteristics
During the manufacturing process of Mopur the proteins are broken down into single free amino acids, bringing the gluten - the main component of the dough - to very low levels and guaranteeing a easy digestibility and a high protein and energy intake.
Being plant-based it is also a food essentially cholesterol-free, low in fat (7% vegetable fat), sugars and calories and its maturation makes the amino acids more easily assimilated by the body.
These characteristics therefore bring considerable nutritional benefits and make vegetable meat a versatile dish suitable not only for vegans and vegetarians, but for everyone.
Like mopur, miso is also a substitute for animal proteins: find out more
Nutritional values of mopur
We have seen that the mopur is formed by a part of Wheat gluten and a part of legume flour (chickpeas, lentils, lupins, etc.). A greater quantity of wheat will make the consistency more copatta, vice versa, with a greater quantity of legumes a softer consistency will be obtained.
For about 100 grams of product, vegetable meat has a energy value of 250 Kcal; 28 g of protein; 1,3 g of sugars; 7 g of fats of which 3,7 saturated, 2,6 monosaturated and 0,7 polysaturated; 0,2 g of fiber; 0,6 g of sodium and 148 mg of potassium.
Discover the properties of lupine flour, used in the preparation of mopur
Use in the kitchen
The mopur is proposed below various forms, from stew to fillet, from roast to sausage, from burger to mince. You can therefore prepare various dishes such as appetizers with seasoned sliced bresaola, ragù for pasta, braised meats, pizzaiola, cutlet, stew, and meatballs. It is suitable for both simple and quick dishes and more elaborate preparations.
A recipe with mopur
Fillet of mopur with pizzaiola
Ingredients: fillet, onion or shallot, peeled or pureed tomatoes, extra virgin olive oil, salt, pepper.
Procedure: Fry the onion with oil for a few minutes in a non-stick pan, then add the peeled tomatoes (or the puree) and season with salt and pepper. When the tomato is hot, add the fillet to the pot and cover it with the sauce. Cook for at least another 10 minutes and serve hot accompanied by grilled vegetables.
Mopur among the ingredients of the vegan diet