Experts Say These Are *The* Best Plant-Based Protein Sources

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Protein, fibre, and other elements are abundant in lentils. Use them in soups, stews, salads, and veggie burgers.


Garbanzo beans (chickpeas) can be used in salads, curries, and as a crunchy snack. They are high in folate, fibre, and protein.


A complete protein, quinoa provides all necessary amino acids. It might be a salad basis, bowl base, or side dish.


Soybean-based tofu is versatile. Grill, sauté, or incorporate it into smoothies. Tofu is high in iron, calcium, and protein.

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Black Beans

Black beans include protein, fibre, and antioxidants. They go in soups, salads, wraps, and sides.


Edamame, young soybeans, give protein to salads and snacks. Vitamins and fibre are also present.

Chia Seeds

Protein, fibre, and omega-3s abound in chia seeds. Mix them with yoghurt, muesli or chia seed pudding.

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