Luncheon slices, meatless
Whole food · Legumes and Legume Products
Photo: Wikipedia
Luncheon slices, meatless, are pre-cooked, plant-based patties or rounds designed to mimic the texture and savory profile of traditional canned meat. They typically offer a firm, slightly spongy bite with a mild, salty, umami flavor, making them a quick protein source for sandwiches and salads. With 17.78g of protein per 100g, they are a notably high-protein option within the meat-alternative category.
Calorie split: 38% protein · 9% carbs · 53% fat
↓ Full nutrition💚 Why it's loved
People love these slices for their remarkable convenience and ability to instantly add a savory, protein-rich element to a simple sandwich or salad. Their neutral, salty flavor makes them a versatile canvas that easily absorbs sauces and seasonings.
⚠️ Watch-outs & how to enjoy it better
A primary downside is their often high sodium content, which can be a concern for those monitoring blood pressure. They are also a highly processed food, which some may wish to limit. To counteract sodium, pair them with potassium-rich foods like leafy greens or avocado, and practice portion control by using one or two slices as a flavor accent rather than the main protein.
Key benefits
- High in plant-based protein
- Quick and convenient ready-to-eat option
- Low in carbohydrates and sugar
- Provides a savory, umami flavor base
- Often a source of iron and B-vitamins
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The concept of canned, shelf-stable meatless luncheon slices gained significant traction in the mid-20th century, heavily promoted by companies like Loma Linda and Worthington as part of the Seventh-day Adventist church's emphasis on vegetarian diets.
Full nutrition (USDA data · scales with serving)
| Water | 65.0 g |
| Energy | 189 kcal |
| Energy | 790 kj |
| Protein | 17.8 g |
| Total lipid (fat) | 11.1 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 4.4 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 2.2 g |
| Calcium, Ca | 41.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 442 mg |
| Potassium, K | 200 mg |
| Sodium, Na | 711 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.91 mg |
| Selenium, Se | 7.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 4.0 mg |
| Riboflavin | 0.30 mg |
| Niacin | 11.1 mg |
| Vitamin B-6 | 0.89 mg |
| Folate, total | 100 ug |
| Folic acid | 0.00 ug |
| Folate, food | 100 ug |
| Folate, DFE | 100 ug |
| Choline, total | 105 mg |
| Vitamin B-12 | 4.0 ug |
| Vitamin B-12, added | 4.0 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 3.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.87 g |
| SFA 18:0 | 0.35 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.4 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:3 | 0.49 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
What are meatless luncheon slices made of?
They are typically made from a base of textured vegetable protein (often soy), wheat gluten, or a blend of legumes, combined with oils, seasonings, and binders to form a sliceable loaf.
How do I store and use them?
Unopened cans are shelf-stable. Once opened, transfer slices to an airtight container in the refrigerator and use within 3-5 days. They can be eaten cold, pan-fried for crispiness, or baked.
Are they a good source of fiber?
With only 1.1g of fiber per 100g, they are not a significant source. For a fiber boost, serve them in a whole-grain wrap or alongside a bean salad.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.89 kcal/g · 38% calories from protein · 1.1 g fiber · 2.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.