The Amount Of Protein In Vegetables

Compare to meat, fish and chicken, the protein in vegetables is minuscule for the quantity and is of a poorer quality because of the nature of the amino acids lacking in vegetables. Vegetarians combine vegetables with other plant based foods to overcome that lack of amino acids. To form a complete meal source, vegetables dishes are combined with rice or naan which contain the amino acids lacking in vegetables. Remember that if the protein source is not complete as in the above example, the protein in vegetables is usually burned off as fuel.

VEGETABLE PROTEIN (g) FAT (g)
Asparagus 3g less than 1g
Aubergine 1g less than 1g
Beans 9g less than 1g
Beetroot 2g less than 1g
Broccoli 3g less than 1g
Brussels Sprouts 3g 1.4g
Cabbage average 1g less than 1g
Carrot 0.5g less than 1g
Cauliflower 3g less than 1g
Celery 0.5g less than 1g
Chicory 0.6g less than 1g
Courgette 2g less than 1g
Cucumber 0.5g less than 1g
Fennel 1g less than 1g
Gherkins 1g less than 1g
Gourd 1.5g less than 1g
Leek 1.6g less than 1g
Lettuce 0.7g less than 1g
Marrow 0.5g less than 1g
Mushroom 2g less than 1g
Okra 2.4g 1g
Onion 0.7g less than 1g
Onion Spring 2g less than 1g
Parsnip 1.5g 2.3g
Peas 7g 1g
Peppers 1g less than 1g
Potato Calories 1.6g less than 1g
Pumpkin 0.5g less than 1g
Radish 0.7g less than 1g
Spinach 2g less than 1g
Swede 0.5g less than 1g
Sweetcorn 2.5g 1.5g
Tomatoes 2g 1g
Turnip 0.8g less than 1g
Watercress 3g 1g
Yam 2g less than 1g

Additional Resources

Comments

  1. admin says:

    Hi Laurie, Thanks for dropping by and commenting.

    Yes i definitely agree, vegetarians, or even potential vegetarians should know that there are lots of recipes out there that give you the combinations you need to get the protein you need.

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