Vegetables are the primary protein source for herbivorous animals slaughtered for meat. Below we have shared such sources of high-quality vegetarian protein.
Soybean has more protein content than the meat of the same quantity. It also contains vitamins B and E, calcium, iron and zinc, and unsaturated fatty acids.
Lentils like Masoor and Moong contain 9 grams and 7 grams of protein per 100 grams of dal, respectively, after boiling.
A 100 grams serving of chickpeas contains about nine grams of protein after boiling. Chickpeas are rich in vitamins A, C, and E and minerals like iron, potassium and magnesium, and dietary fibre.
One hundred grams of boiled red kidney beans or Rajma provides about nine grams of protein, just like chickpeas. Rajma also contains dietary fibre, polyphenols such as quercetin. They also play a protective role in diseases such as CVD and cancer.