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Top 10 Plant-Based Protein Sources for Your Teen Athlete

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Top 10 Plant-Based Protein Sources for Your Teen Athlete

Whether your athlete has been plant-based for years or wants to try something new, experiment with these ten plant-based proteins.

This list of plant-based proteins is a quick look at the many different types of foods you can choose for your plant-based teen. Focus on variety throughout the day to make sure your adolescent’s nutrition is well rounded.

Legumes

Legumes are a versatile, flavorful, and low-cost protein option. You can buy dry beans or peas and cook your own, or buy cans of whole legumes or refried beans. If using canned, look for those low in sodium. Each type of legume has its own unique nutrient profile. Below is a list of the protein content of different varieties per ½ cup cooked serving. See which ones your teen likes best! (1)

  • Adzuki beans: 9 grams
  • Lentils: 9 grams
  • Edamame: 9 grams
  • Black beans: 8 grams
  • Red kidney beans: 8 grams
  • Pinto beans: 8 grams
  • Garbanzo beans: 7 grams
  • Black-eyed peas: 7 gramsMix of grains and legumes with buckwheat, beans, and seeds
  • Fava beans: 6 grams
  • Lima beans: 6 grams
  • Green peas: 4 grams

Whole Grains

Whole grains are another way to boost your athlete’s protein intake, and there are many tasty, different ones to try! Quinoa, spelt, wheat, wild rice, amaranth, barley, and farro are among the whole grains with the highest protein content. (2) Experiment with a whole grain bowl or make a stir-fry with veggies, edamame, and sesame oil. You can also pair these grains with fruit and nuts and make a morning breakfast porridge. Yum! Check out The Plant-Based Boost, Nutrition Solutions for Athletes and Exercise Enthusiasts for a more robust list of whole grains, simple cooking times, and fun facts!

Chickpea flour

With 21 grams of protein per cup, chickpea flour is a high protein flour option with a hearty, dense texture. It can be used as a baking substitution for half of the wheat flour in pancakes, pizza crusts, or other baked goods. Start experimenting!

Tofu

Tofu is made from curdled soybeans and has 27 grams of protein per cup. It comes in different consistencies, from extra firm to silken. If your teen has a tough time with one texture, try another. Add to stir-fries, use in soups or salads, use in sandwiches, marinate and bake, or make vegan scrambled eggs by mixing turmeric and crumbled tofu in a skillet.

Soymilk

Many non-dairy milk beverages have little to no protein, but the average protein content of soymilk contains 8.7 grams of protein per cup. (3) Opt for unsweetened soymilk to avoid added sugar and find a brand that fortifies with Vitamins A and D. Your teen can enjoy some as a beverage with a meal, use it as a smoothie base, or pair it with her favorite whole grain cereal.

Tempeh

Tempeh is a fermented product made from soybeans and other grains such as millet or rice. It has a nutty, earthy flavor and has 11 grams of protein per 1/3 cup. (4) Tempeh offers a firmer texture than tofu, while still reaping the benefits of soy! Add tempeh into a stir-fry, use it as a base in sandwiches or wraps, or try it marinated and grilled.

Chia Seeds

Chia seeds pack in 7 grams of protein per 3 tablespoons. Add pre-soaked chia seeds into pancakes or baked goods, mix into smoothies, or make a simple chia drink by mixing with soymilk or water.

Book cover for The Plant-Based Boost Cookbook 100+ Recipes for Athletes and Exercise Enthusiasts

Textured Vegetable Protein

Textured vegetable protein, or TVP, is made from soybean flour and has 12 grams of protein per ¼ cup. With its chewy texture, TVP is an excellent substitution for ground meat. Try it out in tacos, chili, burgers, or meatloaf. (5) Check out my cookbook for a delicious TVP burger recipe.

Nut Butters

Each 2 tablespoon serving of peanut butter contains 7-8 grams of protein, with almond butter containing 7 grams. Both are good options to boost your teen’s daily protein intake. If there’s a peanut or nut allergy in your family, take a look at our chart for other nut and seed butter you can choose instead.

Spirulina/Algae

Spirulina is a type of blue-green algae with 4 grams of protein per tablespoon. (4) Spirulina powder makes a great addition to green smoothies or as a topping on popcorn or salad. It adds protein while also imparting a vibrant green color and unique sea flavor. Be aware that some varieties can contain toxic substances or toxic metals, so look for USP verification. This third-party certification ensures that the product contains safe levels of heavy metals and microcystin toxins (potential human carcinogens).

Curious as to how all of these plant-based proteins fit into meals throughout the day? We’ve created a one-day sample menu for your vegetarian teen and a one-day sample menu for your vegan teen.

Want more plant-based tips? If you or anyone other adults you know want more of the inside scoop on plant-based eating check out our book, The Plant-Based Boost, Nutrition Solutions for Athletes and Exercise Enthusiasts!

 

References

  1. Today’s Dietitian Webinar. Protein Content of Foods. http://www.todaysdietitian.com/pdf/webinars/ProteinContentofFoods.pdf
  2. Whole Grains Council. Whole Grain Protein Power! February 18, 2014 https://wholegrainscouncil.org/blog/2014/02/whole-grain-protein-power
  3. Vanga, S.K, Raghavan, V. How Well Do Plant Based Alternatives Fare Nutritionally Compared to Cow’s Milk? J Food Sci Technol, January 2018, 55(1): 10-20. https://link.springer.com/epdf/10.1007/s13197-017-2915-y?shared_access_token=EaK7POUDEQom4PWtX9v5ffe4RwlQNchNByi7wbcMAY566j3jpTfl6ce1UkWrDc7nb8mm-bRTKcyMz2zYvHdtjrHNzSiAwxrjvbLql4Oyj5pTFvIX394LNBY8KQtZ6hvGsC8zXpQ5WSmyVJ8DoND0RsMD9le2YVbs4so6G9tzIDk
  4. United States Department of Agriculture Agricultural Research Service. Food Composition Databases Show Foods List. USDA Food Composition Databases website. https://ndb.nal.usda.gov/ndb/search/list.
  5. Bob’s Red Mill. TVP. https://www.bobsredmill.com/tvp-textured-veg-protein.html

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About the Author
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Melissa is a registered dietitian and certified diabetes educator with a masters in nutrition education. She is founder of SuperKids Nutrition Inc. where she is “saving the world, one healthy food at a time.” Read more about her Super Crew children’s books and her experience as a registered dietitian on the founder’s page. Discover how nutrition can help you live your best health potential through her on-line courses and subscribe to her blog, Melissa’s Healthy Living, for nutrition updates.

Website: https://www.superkidsnutrition.com


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