Posted by: 4pack | June 15, 2009

“Ideal Diet Proteins”: There Are Many Sources Of “Non-Meat” Protein

egg protein

One Large Egg: 6 grams of protein

Spirulina, ½ ounce: 8 grams
Soybeans, ½ cup cooked: 16 grams
Chickpeas, ½ cup cooked: 8 grams
Brown Rice, 1 cup, cooked: 5 grams
Milk, 1%, 1 cup: 8 grams
Oikos Yogurt, Plain, 5.3 oz.: 15 grams
Cottage Cheese, 1%, ½ cup: 14 grams
Tempeh, ½ cup: 16 grams
Tofu, ½ cup: 10 grams
Lentils, ½ cup, cooked: 9 grams
Black or kidney beans, ½ cup, cooked: 8 grams
Quinoa, 1 cup cooked: 8 grams
Peas, ½ cup, canned: 4 grams
Almonds, ¼ cup: 8 grams
Bulgur, 1 cup, cooked: 6 grams
Whole Wheat Bread, 1 slice: 4 grams
Soy milk, 1 cup (Silk): 6 grams
Sunflower seeds, ¼ cup: 6 grams
Egg, one large: 6 grams
Parmesan, 1 Tablespoon: 2 grams
Boca Burger, original vegan: 18 grams

One debated issue is that of the essential amino acids. It had been commonly thought that one must ingest each of the eight essential amino acids, and protein “combining” be practiced in order to ensure these needs were met. An example of this is to eat beans and brown rice to produce a “complete protein”. This theory has been recently debunked, and is no longer heeded many vegetarians. Instead, a variety of protein sources should be consumed, as a varied diet will maximize the body’s ability to obtain not only adequate protein, but vitamins, minerals and other nutrients as well.

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