Fig. 1: Differences in the biochemical compositions of various food products. | Nature Food

Fig. 1: Differences in the biochemical compositions of various food products.

From: Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods

Fig. 1

a, Differences in PBPR food products and unseasoned poultry, red meat and fish products (n = 176) are shown using PCA of molecular features (n = 9,389) obtained from non-targeted LC–MS-based metabolite profiling analysis. b, Differences in PBPR food products (n = 168) are shown using PCA of molecular features (n = 9,389) obtained from non-targeted LC–MS-based metabolite profiling analysis. PC1, principal component 1; PC2, principal component 2. The variance explained by each principal component is indicated by the percentages on the x and y axes.

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