Protein is essential for the human body to survive. Protein builds tissue, makes us stronger, helps in the healing process, and is therefore a nutrient which our bodies need a lot of. As with any nutrient, protein should be consumed at an amount commensurate with your dietary needs and as part of a balanced diet.

Animal meat is one of the primary sources by which many humans receive protein. However, Mother Nature has provided us with a number of other protein-rich resources which, when used correctly, can supplement enough protein for our bodies to still function at performance level without needing to consume meat.

Before beginning any diet regimen, it is best to discuss the options with your physician or another qualified health care specialist who can determine what dietary program is the best for your needs.

What Are High Protein Alternatives to Meat?

You may be surprised just how many non-animal foods pack significant amounts of protein. In fact, some of the best foods abundant with protein are certain plant foods, especially soy and legumes.

Below is a list of some foods brimming with protein:

• Baked beans
• Black beans
• Chick peas
• Peanuts
• Falafel
• French beans
• Hummus
• Lentils
• Lima beans
• Navy beans
• Peanut butter
• Pinto beans
• Red kidney beans
• Refried beans
• Soy products (soy milk, soy flour, soy sauce, etc.)
• Split peas
• Tempeh
• Tofu products (hard tofu, soft tofu, tofu yogurt, etc.)
• White beans

As you can see, these foods are actually part of a normal diet anyhow. What sets these foods apart, then, is that if consumed within a structured diet plan, it may be possible to resort to these foods as your primary source(s) of protein.

The difficulty tends to come in knowing which proportions of food you should be aiming to get into your diet. Sometimes, the even-harder part of the equation is not knowing which foods to eat but physically getting these foods into your daily diet. Adjustments can be hard to make. If you are a newly declared vegetarian, just entering the physical training/body-building arena, or simply looking to change your diet, even your best intentions can fall by the wayside when actually making the tough choices to eat the “right” food. This is where new and tantalizing recipes, motivational training, and habit-forming probably become the most important.

The next step in putting together your new dietary regimen is knowing which foods are the right choices for you. Because no one dietary plan necessarily works for everybody – or even most people – a suggestion as to what you should eat will not be found here. However, you will be interested in knowing that:

• 1 cup of baked beans provides about 14 grams of protein
• 100 grams of falafel contains 13 grams of protein
• 1 cup of boiled chick peas has over 14 grams of protein
• 1 cup of boiled navy beans has over 15 grams of protein
• 1 cup of boiled red kidney beans contains more than 15 grams
• 1 cup of boiled white beans packs over 17 grams of protein

Getting in enough protein each day through non-animal meat resources is not at all impossible or even necessarily “hard.” It is a goal reasonable for many who decide not to use animal meat as their main source of protein. However, this goal is attainable only if strict dietary guidelines are dictated by a health care professional and the diet is carried out.

Don’t forget, when you don’t eat animal meat, you risk depriving yourself of some nutritional benefits found in meat products (Omega fatty acids, vitamin B-12, and fat – which at certain levels is necessary for the body- are a few examples). While you can find these nutrients in supplements and foods other than meat (many of the high protein foods listed here do contain a great variety of nutrients), it is a good idea to discuss dietary plans with a health care specialist who can help you decide what kind of diet will help you achieve your goals without depriving you of all the nourishment you need.

Resources

• High Protein Foods.Net
• WebMD: “The Benefits of Protein” (By Neil Osterweil, Reviewed by Charlotte E. Grayson Mathis, MD)