Vegetable Protein how much protein in different vegetables Proteins in vegetable

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Vegetable Protein how much protein in different vegetables Proteins in vegetable

Vegetable protein is poor quality compared to the protein in meat however its possible to increase the quality of vegetable protein by combining it with other plant foods. This is a common way vegetarians obtain high quality protein with a diet low in calories and fat. An example of combining plant proteins would be a vegetable curry with rice or naan bread. The two foods complement each other because vegetable protein lacks certain essential amino acids but these are present in the rice and bread forming a meal with a complete protein source.

If all essential amino acids are not present vegetable protein cannot be used for growth or maintenance of tissues. In this case the vegetable protein is usually burned as fuel or may be converted into fat.

Vegetable protein table:

Vegetable (100grams)	Protein	Fat
Asparagus	3g	less than 1g
Aubergine	1g	less than 1g
Calories in 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 (average)	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
Calories in 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