With the increasing population and serious challenges in food production mode and consumption， plant-based meat substitutes industry development is of great importance to effectively alleviate animal meat shortage due to the increasing population， improve resident nutritional health， and reduce environmental pollution， and will be a new pioneer in carbon peaks and carbon neutralization. Health is the leading reason for consumer choice of plant-based meat substitutes， which can be up to 30% protein (3 times that of pork)， a nutritionally healthy food with high protein and low fat. However， there are still some differences in nutrition between plant-based meat substitutes and animal meat， such as B vitamins， selenium， manganese and other micronutrients. The zinc， iron and other vitamins need further equalization and enhancement， the characteristics of digestion and absorption are not clear. In this paper， the current states of industrial development of plant-based meat substitutes were outlined， and strategies for improvement of nutritional quality of plant-based meat substitutes by analyzing the nutritional quality of plant-based meat substitutes and its influencing factors were proposed， to provide references for the evaluation and improvement of nutritional quality of plant-based meat substitutes.