The high content of protein in vegetables are mainly legumes and mushrooms. From the utilization rate of protein, the protein of soybean vegetables is of high quality and good absorption rate, and it is the only plant food with the quality comparable to that of meat in protein.

What are the main soybean vegetables? Soybeans (13g/ 100g), soybean sprouts (4.5g/ 100g), black bean sprouts and other vegetables derived from soybeans. In addition, some leguminous vegetables with high starch content, such as pea (7.4g/ 100g) and broad bean (8.8g/ 100g), have high protein content. However, these vegetables have one thing in common, that is, the energy content is relatively high, and eating too much is easy to get fat.