Beans and legumes high in protein include soybeans, lentils, white beans, cranberry beans, split peas, pinto beans, kidney beans, black beans, navy beans, and limas. The list below is ranked by the most protein per cup cooked. For bean products like tofu and hummus see the extended list of beans and bean products high in protein.
Boiled soybeans (or edamame) provide a whopping 63% DV. Beans and legumes high in protein include soybeans, lentils, white beans, cranberry beans, split peas, pinto beans, kidney beans, black beans, navy beans, and limas. The list below is ranked by the most protein per cup cooked.
Then, how much protein is in beans?
The current daily value (%DV) for protein is 50 grams per day and is a target meant for most people. Most beans provide between 29-36% of the DV for protein per cup cooked.
You might be thinking “How much protein is in beans&legumes?”
One thought is that on average, most other beans and legumes provide between 15 and 18 percent of the daily value of protein, with the nutrient profile fluctuating slightly according to the type you choose.
Are black beans a good source of protein?
Black beans are often served as a side dish alongside Mexican inspired dishes such as tacos and quesadillas. One cup of black beans provides 15.2 grams of protein, almost 1/3 of the recommended daily allowance of protein. Black beans are also a good source of antioxidants.
Which foods contain the most vegetable protein?
At the top of this table you can see that legumes such as soy, lupins and other types of beans are foods which contain the most vegetable protein. Do you include these legumes in your diet?
What are the best high-protein foods?
Beans are also one of the best high-protein foods. One cup of black beans, for example, is very high in fiber but also contains about 15 grams of protein. In addition to their high levels of protein, beans contain phytochemical properties that work as antioxidants.
What are beans and legumes—and are they healthy?
“Beans and legumes are the often unsung heroes of the plant-based world, ” says Katherine Brooking, MS, RD, a registered dietitian in San Francisco, and the co-founder of the nutrition news company Appetite for Health. “They are rich in protein and high in minerals and fiber, without the saturated fat found in some animal proteins.