List of foods by protein content
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Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible. Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein quality based on the amino acid requirements of humans. {{Cite news |date=1945-03-11 |title=NOTES ON SCIENCE; Importance of Proteins in Illness --Advantages of Trackless Trolley PROTEINS-- |language=en-US |work=The New York Times |url=https://www.nytimes.com/1945/03/11/archives/notes-on-science-importance-of-proteins-in-illness-advantages-of.html |access-date=2022-11-03 |issn=0362-4331}}
Cheese
| class="wikitable sortable"
|+Protein (grams) ! Cheese type !! min. !! max. | ||
| Gamalost | style="text-align:right;" | 54 | style="text-align:right;" | ?? |
| Parmesan | style="text-align:right;" | 35 | style="text-align:right;" | 40.79 {{clarify|date=November 2021}} |
| Gruyère | style="text-align:right;" | 30 | |
| Edam | style="text-align:right;" | 25 | |
| Cheddar (traditional) | style="text-align:right;" |24.9 | style="text-align:right;" |27.2 |
| Camembert | style="text-align:right;" | 20 | |
| Cheddar (processed) | style="text-align:right;" |16.42 | style="text-align:right;" |24.6 |
| Feta | style="text-align:right;" |14.7 | |
| Ricotta | style="text-align:right;" |11.26 | style="text-align:right;" |11.39 |
Meat and mock meat
=Common red meats=
- 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=
- Bearded seal game meat, dried: 82.6
- Dog: 19.0
- Moose game meat, dried: 79.5{{cn|date=August 2018}}
- Beaver game meat, broiled: 23.0
- Kangaroo: 21.4
=White meat=
- Fish (farmed Atlantic Salmon) 20.4 (USDA)
- Mock meat (cooked vegetarian preparations): 18.53 to 28.9{{Cite web | url=https://www.tesco.com/groceries/product/details/?id=282247708 |title = Tesco Meat Free Chicken Style Pieces 300G - Tesco Groceries}}
- Chicken: 27
- Pork: 26 to 31
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Vegetables, grain, and pulses
;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
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
- {{cite web|url=http://205.193.93.51/cnfonline/newSearch.do?applanguage=en_CA|title=Canadian Nutrient File|accessdate=2009-01-16|publisher=Health Canada|archive-url=https://web.archive.org/web/20081226180047/http://205.193.93.51/cnfonline/newSearch.do?applanguage=en_CA|archive-date=2008-12-26|url-status=dead}} - all data unless specified was computed from their database.
See also
References
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External links
- {{cite web |url=https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/protein.html?start=4 |title=Protein content of some common foods found in the diet |publisher=British Nutrition Foundation |archive-url=https://web.archive.org/web/20210324142619/https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/protein.html?start=4 |archive-date=24 March 2021 |accessdate=25 July 2018}}
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