Protein for veggies – beans, tofu & chickpeas

Non-meat eaters need not worry about their protein intake.

Beans, tofu and chickpeas are good sources of proteins for the veggies.

BEANS: Easily available, these are packed with antioxidants and nutrients. Half cup of black, white and even red kidney beans, known as rajma, can contain up to 8 grams of proteins. A variety of dishes can be easily prepared with beans.

TOFU: Now available fairly easily in the Indian stores, this food can add as much as 10 grams of protein per cup. It can also be made into desserts, and even gravy.

CHICKPEAS: It’s a legume easily found, chickpeas or Kabuli Chana (in Hindi), is a very good source of protein. About 100 gram of serving contains almost 9 grams of protein. After sprouting, chickpeas contain sufficient amounts of beneficial amino acids like lysine, isoleucine, tryptophan and total aromatic amino acids.

Written by: Dr. Ajay Sati.