High Protein Low Carb Vegetarian foods Bodybuilding

High Protein Low Carb Vegetarian foods Bodybuilding

Orgain Organic Protein Powder For Weight Loss High Protein Low Carb Vegetarian foods is a must for bodybuilders when getting ready for competition. BN Labs Vegan Protein is  one of the best vegan protein Sources available and is scientifically formulated to help athletes and everyday people perform their best. Our vegan protein powder is for  everyone, whether you’re running a marathon or out running errands, our blend of pure, organic, plant-based protein delivers the raw nutrients needed to fuel active bodies throughout the day.BN Labs created one of the best vegan protein powder on the market today. We’ve leveraged decades of research to create a low-calorie organic protein powder product that delivers maximum vegan protein content without compromising on taste.
  • 27 grams of organic, plant-based protein per scoop
  • Only 134 calories, 2g fat, and zero grams of sugar per serving
  • Free of gluten, dairy, lactose, and soy
  • No artificial flavors, sweeteners, or fillers
  • Non-GMO and USDA certified organic ingredients
  • Naturally rich in BCAAs and glutamine.

Best Vegan Protein Sources for Vegans and Vegetarians


lentil At 18 grams of protein per cooked cup (240 ml), lentils are a great source of protein.They can be used in a variety of dishes, ranging from fresh salads to hearty soups and spice-infused dahls.
Lentils also contain good amounts of slowly digested carbs…
…and a single cup (240 ml) provides approximately 50% of your recommended daily fiber intake.Furthermore, the type of fiber found in lentils has been shown to feed the good bacteria in your colon, promoting a healthy gut. Lentils may also help reduce the risk of heart disease, diabetes, excess body weight and some types of cancer.
In addition, lentils are rich in folate, manganese and iron.
They also contain a good amount of antioxidants and other health-promoting plant compounds. At 18 grams of protein per cooked cup (240 ml), lentils are a great source of protein. They can be used in a variety of dishes, ranging from fresh salads to hearty soups and spice-infused dahls.

Green Peas:

sweet-green-peas The little green peas often served as a side dish contain 9 grams of protein per cooked cup (240 ml), which is slightly more than a cup of milk. What’s more, a serving of green peas covers more than 25% of your daily fiber, vitamin A, C, K, thiamine, folate and manganese requirements. Green peas are also a good source of iron, magnesium, phosphorus, zinc, copper and several other B vitamins. You can use peas in recipes such as pea and basil stuffed ravioli, thai-inspired pea soup or pea and avocado guacamole.


Oats are an easy and delicious way to add protein to any diet.
Half a cup (120 ml) of dry oats provides you with approximately 6 grams of protein and 4 grams of fiber. This portion also contains good amounts of magnesium, zinc, phosphorus and folate. Although oats are not considered a complete protein, they do contain higher-quality protein than other commonly consumed grains like rice and wheat. You can use oats in a variety of recipes ranging from oatmeal to veggie burgers. They can also be ground into flour and used for baking.

Chia Seeds:

Chia seeds are derived from the Salvia hispanica plant, which is native to Mexico and Guatemala.
At 6 grams of protein and 13 grams of fiber per 1.25 ounces (35 grams), chia seeds definitely deserve their spot on this list. What’s more, these little seeds contain a good amount of iron, calcium, selenium and magnesium, as well as omega-3 fatty acids, antioxidants and various other beneficial plant compounds. They’re also incredibly versatile. Chia seeds have a bland taste and are able to absorb water, turning into a gel-like substance. This makes them an easy addition to a variety of recipes.
Wild Rice:
wild rice
Wild rice contains approximately 1.5 times as much protein as other long-grain rice varieties, including brown rice and basmati.
One cooked cup (240 ml) provides 7 grams of protein, in addition to a good amount of fiber, manganese, magnesium, copper, phosphorus and B vitamins. Unlike white rice, wild rice is not stripped of its bran. This is great from a nutritional perspective, as bran contains fiber and plenty of vitamins and minerals. However, this causes concerns about arsenic, which can accumulate in the bran of rice crops grown in polluted areas. Arsenic is a toxic trace element that may give rise to various health problems, especially when ingested regularly for long periods of time Washing wild rice before cooking and using plenty of water to boil it may reduce the arsenic content by up to 57%.                                     .