List of high protein foods from natural sources
| High protein food |
Protein |
Carbs |
| EGGS ( 1 medium size ) | 6 grams |
0 g |
| MILK ( 1 pint or 568ml) | 19 grams |
24 g |
| MILK ( 1 glass ) | 6.3 grams |
8 g |
| FISH (cod fillets 100g or 3.5 ounces) | 21 grams |
0 g |
| CHEESE cheddar 100g (3.5 ounces) | 25 grams |
0.1 g |
| ROAST BEEF ( 100g or 3.5 ounces ) | 28 grams |
0 g |
| ROAST CHICKEN 100g ( 3.5 ounces) | 25 grams |
0 g |
| OTHER MEATS (100g or 3.5 ounces) | 25 grams |
0 g |
List of high protein foods from processed & meat products
| High protein food |
Protein |
Carbs |
| Sausages (100g or 3.5 ounces) | 12 grams |
13 g |
| Bacon (100g or 3.5 ounces) | 25 grams |
0 g |
| Ham (100g or 3.5 ounces) | 18 grams |
0 g |
| Beefburgers - freezer type average(100g) | 20 grams |
6 g |
| Corned Beef (100g or 3.5 ounces) | 26 grams |
0 g |
| Luncheon Meat (100g or 3.5 ounces) | 13 grams |
5.5 g |
| Meat Paste (100g or 3.5 ounces) | 15 grams |
3 g |
| Foods | Amount | Protein Grams |
|
Almonds Cashew nuts Eggs Egg whites Bass fish Chicken breast Cod fish Cottage cheese Crabmeat Duck Flounder fish Garbanzo beans Haddock fish Halibut fish Herring fish Lamb chops Lima beans Liver Lobster Oysters Peanuts Pork ribs Pumpkin seeds Red Snapper Salmon Sesame seeds Shrimp Soybeans Swordfish T-Bone Steak Trout Tuna Turkey Veal Walnuts Yogurt |
1 Cup 1 Cup 2 Medium 2 Medium 8 oz 8 oz 8 oz 1 Cup 8 oz 8 oz 8 oz 1 cup 8 oz 8 oz 8 oz 8 oz 1 cup 8 oz 8 oz 1 cup 1 cup 8 oz 1 cup 8 oz 8 oz 1 cup 8 oz 1 cup 8 oz 8 oz 8 oz 8 oz 8 oz 8 oz 1 cup 1 cup |
26g
protein 15g protein 12g protein 7g protein 43g protein 40g protein 38g protein 38g protein 34g protein 36g protein 36g protein 20g protein 40g protein 44g protein 38g protein 33g protein 16g protein 40g protein 37g protein 25g protein 60g protein 28g protein 67g protein 45g protein 43g protein 42g protein 41g protein 16g protein 42g protein 30g protein 46g protein 63g protein 44g protein 43g protein 21g protein 9g protein |
TasteBud's Delight US Copy write # TXu 1-354-553
by Frances M. McCrory-Meservy