Tag: Leghemoglobin

A protein known as leghemoglobin is found in the root nodules of legumes, where it is vital for nitrogen fixation, but you won't find it in most traditional foods. This article explores what foods contain leghemoglobin, from its natural source to its innovative and widely discussed use in specific plant-based meat products.

While the term 'heme iron' is naturally associated with animal products like red meat, a lesser-known fact is that the fundamental heme molecule exists in all living things, from plants to humans. This critical distinction challenges common assumptions and is central to modern food technology.

In 2018, the US Food and Drug Administration (FDA) issued a 'no questions' letter regarding the safety of soy leghemoglobin, a novel food ingredient used in plant-based meats. This green light raised a fascinating question for many: does soy have hemoglobin? The answer is a bit more complex than a simple yes or no, involving a deep dive into plant and animal biology.