Why Survivors Need To Know What Plants Provide Protein

Sevelx | September 21, 2015 | Food

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When we think of protein, it is mainly animal sources that come to our mind. In fact, 70 percent of the protein consumed in most developed countries comes from meat and poultry. But there are plenty of plant sources that can offer this macronutrient as part of a balanced diet.

While animal proteins, including fish and eggs, milk and meat are concentrated protein sources, they come loaded with many extras — mostly a result of factory farming — that we don’t really need. Dietary cholesterol and fats are no longer thought to have as much of a direct relation to our blood cholesterol and lipid profile as previously believed. However, animal protein sources remain high in calories, and often undergo some amount of processing to reduce their fat content. Including plant proteins in our diet would not only add variety and many beneficial phytochemicals, but reduce processed food load as well.

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2. Chia seeds

This famous Aztec food is hailed as a health food for many reasons. Produced by a plant of the mint family, Chia seeds are a nutritional storehouse of vitamin and minerals. Although they are mainly valued as a plant source of omega-3 fatty acids, they contain a good amount of protein, too.

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3. Peanuts and other oil seeds

Oil seeds are mainly grown for the production of culinary oils, but they are rich in sources of plant proteins. Soybean, sunflower, sesame seed, flax seed, peanuts and coconut are just some of the commercial oil seeds of which soybean is already quite famous for its high protein content of 40 percent. At 10 to 15 percent, coconuts have the lowest protein content among these, with the other oil seeds falling in between.

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5. Lentils

Lentils are the little cousins of beans, as they both belong to the legume family. But lentils do not have the typical kidney shape; they are disc-shaped. Their protein content per weight is very high, coming a close third to soybeans and hemp. Lentils come with or without the skin. The yellow and red skinless split lentils cook faster to make a smooth paste that helps thicken soups and gravies, but the ones with skin add more texture and some extra nutrients and insoluble fiber.

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7. Quinoa

Quinoa is now a favorite with many people, as it is considered a gluten-free grain, but the truth is that it is not a grain at all, despite its resemblance to millet. It is the seed of Chenopodium quinoa, an Amaranth family plant related to spinach and Swiss chard. That’s why it’s a high-protein food that’s free of the protein gluten found in wheat and a few other grains.

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