Eggs have long been considered a go-to source of protein, offering approximately 6 grams per serving. However, several vegetables not only match but surpass this protein content, making them excellent alternatives for those seeking plant-based nutrition.

Among the top contenders is edamame, or green soybeans, which deliver about 18.4 grams of protein per cooked cup. This versatile legume can be enjoyed as a snack, added to salads, or incorporated into stir-fries. Lentils also stand out, providing approximately 18 grams of protein per cup when cooked. They are a staple in many cuisines and work well in soups, stews, and salads. Chickpeas, or garbanzo beans, offer around 14.5 grams of protein per cooked cup and can be roasted for a crunchy snack, blended into hummus, or tossed into various dishes.

Black beans, commonly used in Latin American cuisine, contain about 15.2 grams of protein per cooked cup. They can be added to salads, soups, or even made into plant-based burgers. Green peas, often overlooked as a protein source, provide around 8.6 grams of protein per cup when cooked and can easily complement a variety of meals.

Integrating these protein-rich vegetables into daily meals is a simple way to boost nutrition while diversifying dietary choices. Edamame can be a quick and convenient snack or an addition to pasta dishes. Lentils and chickpeas are perfect for hearty stews, curries, and salads, while green peas can enhance the nutritional value of side dishes.

While eggs remain a valuable source of protein, these vegetables offer excellent alternatives, especially for those following vegetarian or vegan diets. Including a variety of plant-based proteins in everyday meals can contribute to a well-balanced and nutritious diet, ensuring sufficient protein intake without relying solely on animal-based sources.