Edamame: These young soybeans are packed with protein, offering about 18 grams per cup. They are also rich in fiber and essential amino acids.
Lentils: While technically a legume, lentils are often categorized with vegetables. They provide approximately 18 grams of protein per cup when cooked, along with a good amount of fiber and iron.
Chickpeas (Garbanzo Beans): Chickpeas are another legume often considered a vegetable in culinary contexts. They contain about 15 grams of protein per cup when cooked and are versatile in dishes like salads and stews.
Peas: Green peas offer about 8 grams of protein per cup and are also a good source of fiber, vitamins A, C, and K, and several B vitamins.
Spinach: This leafy green vegetable provides around 5 grams of protein per cooked cup. It is also rich in vitamins A, C, and K, as well as iron and calcium.
Kale: Another leafy green, kale offers about 3 grams of protein per cup when cooked. It is also packed with vitamins A, C, and K, and antioxidants.
Broccoli: Broccoli provides approximately 3 grams of protein per cup when cooked. It is also high in fiber, vitamins C and K, and various antioxidants.
Brussels Sprouts: These mini cabbages offer about 3 grams of protein per cooked cup. They are also rich in fiber, vitamins C and K, and folate.
Asparagus: Asparagus contains about 4 grams of protein per cup when cooked and is also a good source of vitamins A, C, E, and K, as well as folate and fiber.
Artichokes: Artichokes provide around 4 grams of protein per cooked medium artichoke. They are also high in fiber, vitamin C, vitamin K, and various minerals.