Impossible Burger vs. Beyond Burger: Which Is Better?

A friend asked me recently to compare the newest plant-based burgers on the market: Impossible Burger and Beyond Burger. I’m so glad she asked because I’ve been meaning to look more closely at these foods, as they offer a great alternative to beef burgers. As I’ve discussed in previous blogs, beef is the least environmentally protein source in our current diets, and I’m always looking for more sustainable options.
 
Both the Impossible Burger and Beyond Burger need less water to produce than beef, and generate fewer greenhouse gas emissions! They are also both similar in protein content to beef patties, and similar in calories. They are a more healthful choice than beef, though, because they provide fiber and contain no cholesterol. Unfortunately, they do contain more sodium than restaurant burgers such as Burger King and McDonald’s beef patties, but likely have similar sodium to those beef patties cooked at home.
 
Of the two, which is better? The Impossible Burger is made from soy, which takes more land and water to produce than the pea, mung bean, and rice protein contained in the Beyond Burger. I personally believe we already consume too much soy, as it is added in some form to most of the foods we eat, and we do not eat enough of the beautiful pulse (another good blog here).
 
While both are a good substitute for beef, the Beyond Burger gets my vote as the more sustainable and healthful option of the two.
 
Just One Thing to do:  Enjoy a Beyond Burger as a sustainable, healthful alternative to beef burgers.

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