In western cultures, many people believe that vegetables do not provide much protein, or that human beings need animal protein in order to stay healthy. A 2014 article in Women’s Health, entitled “The 6 Veggies With the Most Protein,” might be helpful to vegans, vegetarians and meat eaters. In the article, Emily Gilbert, R.D., reminds us: “Plant proteins are ‘incomplete’ proteins, meaning they don’t contain all of the essential amino acids. To make sure you get the different types of amino acids you need, make sure to combine these veggies with whole grains.”
According to Gilbert, the following vegetables provide optimal plant-based sources of protein:
Peas
Each half-cup contains 3.5 grams of protein. Try “Peas with Dill” in our deli cold case as a refreshing side dish, or as an addition to your everyday salad.
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Spinach
Three grams of protein are found in a half-cup of spinach. Get your fill with one of our “Spinach Lasagnas,” including a gluten-free version.
Baked Potato
Another stealth source of protein? Potatoes! A medium-sized one contains 3 grams. Try our delicious, filling “Stuffed Baked Potatoes” in our hot case.
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Broccoli
Broccoli is filled with fiber (2.6 grams per half-cup), and it is also a great source of protein, with 2 grams per serving. Sample one of our many deli salads with broccoli; our favorite is the “Broccoli and Raisin.”
Brussels Sprouts
These nutritional superstars pack 2 grams of protein in a half-cup, along with 247 milligrams of potassium, and 110 micrograms of vitamin K. We regularly prepare a variety of dishes with Brussels sprouts in our hot and cold cases.
Corn
Although technically a grain, a half-cup of corn kernels provides 2 grams of protein. Rainbow Bridge often serves hot and cold dishes that include this satisfying food.