Vegetables and Plant Foods High in Protein

1. Beans

Beans are rich in carbohydrates and fiber and are an excellent source of plant-based protein. Adding them to your daily meals is an easy way to increase your protein intake.

Protein content: 24 g per 100 g.

2. Lentils

Lentils are a rich source of dietary fiber. Just 200 grams of lentils can provide more than half of the daily fiber requirement.

Their beneficial fiber supports gut microbiota and helpful bacteria, contributing to healthy digestion. Lentils are also rich in iron, manganese, and folic acid.

Protein content: 9 g per 100 g.

3. Green Peas

Green peas, widely used in cuisines around the world, are a source not only of protein but also of antioxidants and fiber.

They provide vitamins A, C, and K, as well as thiamine, manganese, and folic acid.

Protein content: 6 g per 100 g.

4. Kale

Kale is one of the most nutrient-rich members of the cabbage family.

It is rich in vitamin C and antioxidants and may help support healthy blood pressure, cholesterol, and blood sugar levels.

Protein content: 5 g per 100 g.

5. Broccoli

According to some scientific studies, the reason certain people dislike broccoli may be linked to genetic differences.

Nevertheless, broccoli is rich in B vitamins, calcium, potassium, magnesium, selenium, and iron. Some of its natural compounds may also help protect cells from damage.

Protein content: 4 g per 100 g.

6. Brussels Sprouts

These small, round members of the cabbage family may help protect cells from different types of damage.

They are rich in folic acid, fiber, manganese, and beneficial vitamins that support overall health.

Protein content: 4 g per 100 g.

7. Sweet Corn

Corn, along with wheat and rice, is one of the most widely consumed cereal crops in the world.

It is often treated as a vegetable and contains plenty of fiber and a range of vitamins.

Protein content: 4 g per 100 g.

8. Spinach

Although about 91% of spinach is water, it is rich in minerals.

It contains iron, magnesium, manganese, as well as beneficial compounds such as lutein and quercetin.

Protein content: 3 g per 100 g.