Table 4 Protein sources in analysed vegan diets (n = 120 days, 40 participants each recording food intake 3 days)
From: Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study
Protein source | Examples | % days out of 120* |
|---|---|---|
Cereals (excluding oats and rice) | Bread, pasta, cakes | 71.7 |
Oats | Oat flakes, oat porridge | 60.8 |
Rice | White rice, brown rice | 13.3 |
Pulses (excluding chickpeas, lentils and peanuts) | Spread, bean burger, beans, yoghurt, tofu | 66.7 |
Chickpeas | Hummus, falafel | 36.7 |
Lentils | Dahl, lentil spread | 25.0 |
Vegetables, fruits | Banana, berries, cauliflower, potatoes | 56.7 |
Nuts (including peanuts) | Peanut butter, almonds, hazelnuts | 45.8 |
Other | Yeast flakes, protein powder | 23.3 |
Seeds | Flaxseed, pumpkin seeds, chia seeds | 22.5 |
Pseudocereals | Quinoa, hemp seeds | 10.0 |