Legumes are the seeds of plants from the pea family, which includes lentils, beans, chickpeas and peas, among others. Besides carbohydrates and fibre, they contain notable amounts of plant protein: cooked lentils provide around 9 g of protein per 100 g. Besides protein, legumes also supply complex carbohydrates and a high proportion of fibre, which makes them a versatile basis for meals.
Because plant protein is often lower in certain amino acids, such as the sulphur-containing ones, than animal sources, it is recommended to combine legumes with grains or other plant protein sources to achieve an amino acid profile that is as complete as possible. This combination is easy to put into practice in everyday life, for example lentils with rice or chickpeas with wholemeal bread. Dried, tinned or processed into flour, they can be used in many ways in soups, salads, curries or spreads.
How plant protein sources can be sensibly combined is described in the guide Combining plant protein sources. An overview of high-protein foods in general is offered by the page High-protein foods.
