Protein Sources That Aren’t Meat
Cannellini Beans
Hemp Seeds
Edamame
Lentils
Amaranth
Pumpkin Seeds
Peanut Butter
Black Beans
Quinoa
Sunflower Seeds
Chickpeas
Greek Yogurt
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SOURCES:
Danielle Feinberg, MS, RD, New York City.
University of North Dakota Dining Services: “Protein.”
U.S. Food and Drug Administration: “FDA Responds to Three GRAS Notices for Hemp Seed-Derived Ingredients for Use in Human Food.”
University of Kentucky College of Agriculture, Food and Environment: “Edamame.”
The Land Connection: “Edamame: Fresh Green Soybeans.”
U.S. National Library of Medicine, National Institutes of Health: “Isoflavones: Anti-Inflammatory Benefit and Possible Caveats.”
Mayo Clinic: “I know lentils are supposed to be good for me. But how do I prepare them?”
Harvard T.H. Chan School of Public Health: “The Nutrition Source: Lentils,” “The Nutrition Source: Chickpeas (Garbanzo Beans).”
Oldways Whole Grains Council: “Amaranth – May Grain of the Month,” “Quinoa – March Grain of the Month.”
American Heart Association: “Pumpkin seeds pack a healthy punch.”
National Peanut Board: “26 Fun Facts about Peanuts & Peanut Butter.”
Michigan State University: “Black beans and the science behind them,” “Seeds are healthy sources of fiber,” “Got Greek yogurt?”
North Dakota State University: “All About Beans Nutrition, Health Benefits, Preparation and Use in Menus.”
The University of Tennessee Medical Center: “The Benefits of Eating Greek Yogurt.”