Contents

List of foods by protein content

Cheese[edit]

Meat and mock meat[edit]

Common red meats[edit]

• Beef, cooked - 16.9 to 40.6
  • high scores: braised eye-of-round steak 40.62; broiled t-bone steak (porterhouse) 32.11
  • average scores: baked lean (ground beef) 24.47
  • low scores: corned beef: 16.91
• Lamb, cooked - 20.91 to 50.9

Less-common meat[edit]

• Bearded seal game meat, dried: 82.6
• Moose game meat, dried: 79.5^{[citation needed]}
• Beaver game meat, broiled: 23.0
• Kangaroo: 21.4

White meat[edit]

• Fish (farmed Atlantic Salmon) 20.4 (USDA)
• Mock meat (cooked vegetarian preparations): 18.53 to 28.9^[2]
• Chicken: 27
• Pork: 26 to 31

Vegetables, grain, and pulses[edit]

Vegetables

• Wolffia arrhiza, dry weight: 40
• Nori seaweed, dried sheets: 5.81
• ready-to-eat green vegetables: 0.33 to 3.11
• ready-to-eat starchy tubers: 0.87 to 6.17
  • high scores: home-prepared potato pancakes 6.17; French fries 3.18-4.03
  • average scores: baked potato 2.5; boiled yam 1.49
  • low scores: boiled sweet potato 1.6
• boiled Black Beans: 9
• boiled chia seeds: 16

Legumes

• dry roasted soybeans: 13
• boiled lentils: 9
• boiled Green Peas: 5
• boiled Black eyed beans: 8
• boiled chickpeas: 9
• peanuts (raw, roasted, butter): 23.68 to 28.04

Baked products

• Wholewheat pancakes:
• Bread: 6.7 to 11.4
• Crackers: 7.43
• pulses: 23

Other food elements[edit]

Natural protein concentrates (often used in bodybuilding or as sports dietary supplements):

• Soy protein isolate (prepared with sodium or potassium): 80.66
• Whey protein isolate: 79
• Egg white, dried: 81.1
• Spirulina alga, dried: 57.45 (more often quoted as 55 to 77)
• Baker's yeast: 38.33
• Hemp husks 30

Bibliography[edit]

• "Canadian Nutrient File". Health Canada. Archived from the original on 2008-12-26. Retrieved 2009-01-16. - all data unless specified was computed from their database.

See also[edit]

• Biological value

References[edit]

External links[edit]

• "Protein content of some common foods found in the diet". British Nutrition Foundation. Archived from the original on 24 March 2021. Retrieved 25 July 2018.