Mushrooms instead of meat?... 5 plant-based proteins that even vegetarians enjoy

◆ The protein source of vegetarianism 'Chickpea'

Also called Egyptian chickpeas, the shape resembles a chick's face, hence the name chickpea. One cup of chickpeas contains 15 grams of protein. They are used in various dishes such as sauces, salads, and soups. In addition to protein, chickpeas are rich in calcium and dietary fiber, making them popular among vegetarians.

◆ Texture like meat 'mushrooms'

In the case of shiitake mushrooms and matsutake mushrooms, which have relatively high protein content, about 3 grams of protein are contained per 100 grams. Although they are plants, mushrooms have a texture similar to meat and are rich in protein and minerals, earning them the nickname "meat from the mountains." Additionally, mushrooms contain beta-glucans that boost immunity and selenium, an antioxidant.

◆ Lentils rich in plant-based protein

Lentils, which are rich in protein, are also called lentil beans. Lentils are a type of grain that has been loved for a long time in the Middle East and Africa. Lentil beans are usually cooked until soft to make soup, or boiled appropriately and added to salads, making them both tasty and rich in plant-based protein.

◆ Pumpkin seeds, a good salad topping

It is good to add to salads. You don't need to add too much to get enough protein. Pumpkin seeds contain not only protein but also a lot of unsaturated fatty acids and vitamin E. Unsaturated fatty acids are good for cardiovascular health, and vitamin E helps with emotional stability and fatigue relief.

◆ Protein-rich spicy vegetable 'Arugula'

Arugula, known as 'Arugula' in English, is a spicy vegetable primarily used in Italy and is widely used in salads, pizzas, and other dishes. Compared to spinach, one cup of arugula contains 5 grams more protein. Arugula is also rich in vitamins and minerals. Used as a topping for salads, spaghetti, and pizza, arugula's distinctive aroma enhances the flavor.