Vegetarian and vegan protein sources

Vegetarian and vegan diets can meet protein needs through a variety of plant-based sources.

Legumes such as beans, lentils, and chickpeas are excellent protein sources.

Tofu, tempeh, and seitan are also rich in protein.

Quinoa, buckwheat, and amaranth are plant-based grains with higher protein content.

Nuts, seeds, and nut butters contribute to protein intake. Incorporating soy products, like soy milk and edamame, is beneficial.

Dark leafy greens, such as spinach and kale, provide some protein.

A well-planned vegetarian or vegan diet can provide all essential amino acids for optimal health.

Consulting a dietitian ensures meeting protein needs while following a plant-based diet.

Lesson Content