“Sources of Plant Protein Grains and grain products, legumes (lentils and dried beans and peas such as kidney beans or chickpeas), starchy vegetables, and nuts and seeds all provide protein (see Table B). A serving of a grain product or starchy vegetable provides an average of about 5 grams of protein, a serving of legumes provides 10 to 20 grams of protein, and a serving of vegetables provides about 3 grams of protein. Although a serving of these foods contains less protein than a serving of meat, you can eat more plant protein foods for fewer calories.” VegetarianVeganVegetarianismVeganismProteinVegan QuotesVegan DietPlant Based DietPlant Based Protein Book:Nutrition Source: Nutrition
“Historically, many cultures from around the world obtained the vast majority of protein calories from plants and not animals—either wild or domestic [99,100]. Consumption of high-protein plant foods such as soy, pulses, cereals and tubers can satisfy protein requirements that are associated with fewer environmental impacts than livestock or wild meat, while yielding significant human health benefits [100–102].” VeganVegan QuotesSoyPlant Based FoodsPlant Based ProteinSoya Author:William J. Ripple