Vegetable protein is a healthy alternative to animal protein because of it is low in saturated fat and cholesterol. The soybean, part of the legume family, is the main ingredient of many common vegetable proteins such tofu, tempeh, and textured vegetable protein. You can eat these raw or baked, grilled, and sautéed. Edamame is the immature soybean inside the pod—a great snack on-the-go, salad topper, or even as a substitute for chickpeas in hummus.
Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. It is low in sodium yet packed with protein, iron and calcium. Tempeh is a cholesterol-free vegan-friendly food.
Try something new this week or hop on the Meatless Monday train by incorporating one of these vegetable proteins in a meal and/or snack, if you haven’t already.
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