For decades, the iconic Popeye has been used by moms to encourage their children to eat spinach so they would grow up healthy and strong. Once again, nutritional science has proven that Mom was right. Roughly 51% of spinach calories are protein. However, spinach is not the only superhero of the plant world. Did you know every whole plant food contains protein? From your breakfast banana to your dinner potato, enjoying veggies packed with protein is easy to do and easy for your body to use.They’re alkalizing, high in fiber, and practically free from cholesterol compared to all animal products, which are devoid of fiber and acidifying to the body.
Here are 5 high-protein veggies to enjoy regularly while inspiring your quest for a vibrant, plant-powered life.
1. Sprouted Beans and Lentils: 4.6g per ½ cup (1g/100g protein)
What can you do with sprouts? Eat them-in wraps, on salads, as a snack, cook them into soups or mix in raw. A heap of nutrition gets packed into these tiny sprouts, including loads of enzymes and minerals in addition to their high level of protein. New to sprouting? Veestro has you covered, learn how here!
2. Lima Beans: 6g protein per 1 cup protein (6.8g/100g)
Lima beans are treated like veggies even though they are legumes. They make delicious recipes and mix well with spices, herbs, rice, peas, carrot, broccoli, chili peppers, onion, tomato and corn. Try adding them to your favorite soups, salads, stir-fries, stews and casseroles.
3. Green Peas: 9g protein per 1 cup (5.4g/100g)
Green peas, or “garden peas” are seeds from pods of a legume plant, but are most often consumed as starchy veggies. Green peas add a flavor pop to many plant-based dishes. Have you tried Veestro’s Latin Stew, Muschroom Risotto, or Beluga Lentil Braise yet?
4. Succotash (corn and lima beans): 7g protein per 1 cup (5.1g/100g)
If anything, saying the word succotash is a blast! It simply means “boiled corn kernels with lima beans.” Combining corn with beans results in a dish that is high in all essential amino acids-the ones our bodies cannot produce on their own. You can get creative by adding in tofu and tomatoes for an incredible plant-based dish.
5. Kale: 7g protein per cup (4.3g/100g)
So, how did kale get to be so cool? Not long ago, salads were made of iceberg lettuce and now kale Caesar salads are the “it” food on many menus. The reality is that kale is nothing new. It has been cultivated around the world for over 2,000 years and it’s still among the most nutrient dense foods on the planet. If you haven’t yet tried Veestro’s Kale and Quinoa Salad or Roasted Beet and Kale Salad, now’s the time to “get your kale on!”