Table 2 High-protein foods relative to their carbohydrate and fat content
From: A high-protein diet for reducing body fat: mechanisms and possible caveats
Food | g Protein per 100 g | g Fat per 100 g | g CHO per 100 g |
|---|---|---|---|
Wheat gluten | 75 | 1.8 | 14 |
Textured vegetable protein | 48 | 0 | 28 |
Cottage cheese | 11 | 4.3 | 3.4 |
Greek yoghurt | 10 | 0.4 | 3.6 |
Egg | 13 | 11 | 1.1 |
Lentils | 9 | 0.4 | 20 |
Edamame | 11 | 5 | 10 |
Split peas | 25 | 1.2 | 60 |