Top Protein Sources
Do you consume enough PROTEIN on a daily basis?
Protein is a vital macro-nutrient, especially when trying to lose weight and/or gain lean muscle.
Below is a breakdown of some of the TOP protein sources, along with nutritional info to set you off in the right direction to achieving your daily protein needs! SAVE and use this as a reference.
- EGGS – Whole or egg whites.Healthy fats, and many nutrients like vitamins A, D, E, choline, iron and folate. One egg (6g); 3 Tbsp egg whites (5g).
- FISH/SEAFOOD – High in protein + heart-healthy Omega 3 fats. Wild salmon, trout, cod, sardines, snapper, sole, shrimp, and scallops.3.5oz serving – Salmon (26g); Shrimp (24g).
- DAIRY (and alternatives) – Protein and calcium-packed! Cottage cheese, yogurt, milk, kefir, low-fat cheese. 1 cup skim milk (8.4g); cottage cheese (26g).
NON-DAIRY ALTERNATIVES – 1 cup oat milk (4g). 6-oz soy-milk yogurt (6g).
- PROTEIN POWDER – whey and vegan options. 1 scoop whey protein (25g); 1 scoop brown rice protein (24g).
- VEGETABLES – Good source of protein, phytonutrients and antioxidant packed! Spinach, kale, broccoli, asparagus, mushrooms, sweet potato. 1 cup asparagus (3g); 1 cup broccoli (2.5g)
Special mention – GREEN PEAS! Lit’ protein powerhouse gems 1 cup (8.6g). Contains antioxidant lutein – supports heart health by fighting cholesterol and preventing plaque buildup.
- NUTS & SEEDS – peanuts, almonds, walnuts, hazelnuts, pistachios and cashews. Heart healthy source of Omega 3 fatty acids + helps blood vessels function properly by lowering LDL (bad) cholesterol, reducing risk of heart disease.2 Tbsp peanut butter (8g); 100g almonds (21g).
SEEDS – chia, hemp, flax, sunflower, pumpkin seeds, superior plant source for iron and zinc. High in protein, seeds such as hemp are packed with an impressive – 3 Tbsp (10g);), while the nutritional crunch of pumpkin seeds delivers – 3 Tbsp (9g).
- LEGUMES – soybeans, lentils, chickpeas, split peas, kidney and lima beans. Wholesome amount of protein, high fiber, low in fat and glycemic index, legumes assists w/ digestion, weight management, lowering glucose and cholesterol in the blood.1 oz chickpeas(3g); ½ cup lentils (9g).
- NUTRITIONAL YEAST – Deactivated form of yeast (won’t ferment or rise, like when baking bread). Sold in powder, granules and flakes; mimics a cheesy, nutty-like flavor. Complete-protein profile. Fat-free, low in sodium and calories + dairy-free, gluten-free. ½ cup (8g).
- ANCIENT GRAINS – spelt, quinoa, millet and amaranth, contain high levels of protein + substantial amount of fiber, iron and zinc. 1 cup spelt (11g), I cup amaranth (9g).
- MEAT SUBSTITUTES – Soy-based foods; tofu and tempeh. Tofu has a neutral taste which can take on the flavor of many culinary ingredients. ½ cup (10g). Tempeh is made from fermented whole soybeans; strong, nutty flavor. ½ cup (15g).
Soy/meat alternative – Seitan; made from wheat gluten. 3oz (20g).
- POULTRY – Protein-dense and good source ofB vitamins and selenium. Chicken and turkey. 3oz skinless,chicken breast (26g); 3oz turkey breast (15g).
- LEAN MEAT – High in protein, great source of iron and zinc. Lean cuts of beef, veal, lamb and pork. 4oz beef (29g); 4oz pork tenderloin (18g).