*The RDA recommends that we take in 0.8 grams of protein for every kilogram that we weigh (or about 0.36 grams of protein per pound that we weigh)
In beans, 25% of the the calories comes from protein and 5% from fat, while in steak, 20% of the calories is from protein and %80 from fat.
Protein is found in abundance in plant foods, and scientific studies consistently show that vegetarians get plenty of protein.
Great vegetarian sources of protein include legumes and foods made from them (e.g., beans, peas, lentils, peanuts, peanut butter, tofu, tempeh, soy milk, and soy-based mock meats), nuts, seeds, nutritional yeast, and whole grains. It was once thought that various plant foods had to be eaten together in order to get their full protein value, but research has shown that this is not the case; a varied diet of nutritious plant foods provides all the protein that you need, plus lots of health-boosting vitamins and minerals.
Unlike animal protein, plant-based protein sources usually also contain healthy fiber and complex carbohydrates. Animal products are often high in artery-clogging cholesterol and saturated fat, and consumption of animal protein has been linked to some types of cancer.
According to the American Heart Association and the American Dietetic Association, vegetarians have lower rates of heart disease, diabetes, obesity, and some types of cancer. Plus, it’s suspected that the high sulfur content of animal protein weakens people’s bones. For example, a study by researchers at the University of California found significantly less bone formation in meat-eating women than in vegan women.
There are plenty of processed proteins and meat replacements on the market these days, including tofu, tempeh, seitan, and veggie chicken, beef, turkey, sausages etc… to name a few.
Bryanna Grogan posts a rather extensive list of vegan meat, egg and dairy substitutes on her site: www.bryannaclarkgrogan.com
Tofurky makes an amazing stuffed faux-turkey, and a Kielbasa sausage that I can’t get enough of and Yves veggie chicken strips are a delicious addition to any salad or pasta but I try not to eat substitutes more than a couple of times a week because as delicious as they are, they are still processed foods and not nearly as healthy as whole or real foods are.
A cup of cooked brown rice has 5 grams of protein. Two tablespoons of peanut butter has 8, a cup of baked beans has 12 and a cup of Tempeh has 41!
Plant, fruit, vegetable nut, seed and legume sources of protein include:
Garbanzo beans, Kidney beans, Lentils, Lima beans, Navy beans, Soybeans, Split peas, Barley, Brown rice, Buckwheat, Millet, Oatmeal, Quinoa, Rye, Wheat germ, Wheat, hard red, Wild rice, Artichokes, Beets, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Cucumbers, Eggplant, Green peas, Green pepper, Kale, Lettuce, Mushrooms, Mustard green, Onions, Potatoes, Spinach, Tomatoes, Turnip greens, Watercress, Yams, Zucchini, Apple, Banana, Cantaloupe, Grape, Grapefruit, Honeydew melon, Orange, Papaya, Peach, Pear, Pineapple, Strawberry, Tangerine, Watermelon, Almonds, Cashews, Filberts, Hemp Seeds, Peanuts, Pumpkin seeds, Sesame seeds, Sunflower seeds, Walnuts, Hemp seed and many many more.
Spirulina and chorella (blue-green algae) contain all of the essential amino acids and are over 60 percent protein!
*Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: National Academy Press, 2002.