One thing doctors and dietitians agree on is that eating more vegetables is good for you. Vegetables make you feel great and are rich in fiber and antioxidants.
Steak or chicken are common protein choices. Nonetheless, if you’re not a meat lover, there are other ways to ensure your body gets enough protein.
There are dozens of essential vitamins, minerals in vegetables, satiating fiber, and disease-fighting antioxidants. Some vegetables contain protein, the vaunted macornutrient that helps build muscle.
There is a significant reduction in the risk of type 2 diabetes in people who consume more vegetable protein.
Here are the surprising sources of protein in vegetables.
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Edamame
In a nutshell, they’re soybeans. It’s great for snacking, especially if you destroy them with flaky sea salt and dip them in soy sauce. They contain about 11 grams of protein per cup as well.
Spinach
The protein content of one cup of fresh spinach is about one gram. There isn’t much, but if you eat a salad with four cups of spinach, that’s at least something.
Broccoli Raab
The bitter green contains 17 grams of protein in one bunch, although that’s a lot of broccoli raab. Nevertheless, a half bunch has a fair amount of nutrients and is a reasonable serving size.
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Black Beans
A half cup of black beans contains 7 grams of protein and is creamy, satiating, and perfect for dipping in hot sauces.
Dandelion Greens
Greens like these are low in carbs but high in protein. Approximately two grams of fiber are contained in one cup of cooked dandelion greens. You can make an excellent pesto with them.
Oyster Mushrooms
The protein content of these fungi is three grams per cup of sliced mushrooms. Oyster mushrooms differ from white button mushrooms in their meaty texture and mild flavor.
Turnip Greens
If you tire of spinach, you may enjoy these fibrous greens that have kale’s hearty texture but have a mellower flavor. The protein content of one cup of cooked turnip greens is approximately five grams.