Meats, poultry, fish and dairy products are some of the more commonly known quality proteins, but there are many plant-based options as well.
Aphanizomenon Flos-Aquae (AFA)
A type of blue-green algae, which are a large and diverse group of simple, plant-like organisms found in saltwater and some large freshwater lakes. They are a great source of protein, as well as B vitamins and iron.
Another micro-algae protein source. This simple, one-celled organism has long been used by various civilizations as a nutritional supplement. Natural sources of spirulina include freshwater lakes, streams, rivers and ponds.
Considered highly nutritious and used in many products, such as ground hemp flour and hemp milk. They are a good source of essential fatty acids, magnesium, iron, potassium and fiber.
Gluten-free protein option available in the form of groats, kasha and buckwheat flour. It contains powerful antioxidants, called phenolics, which help protect against harmful free radicals.
These edible seeds come from the desert plant Salvia hispanica and have grown in Mexico dating back to the Mayan and Aztec cultures. Chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbs, fiber, antioxidants and protein.
This plant is valuable for both its seeds and leafy greens. The seeds can be ground and used as flour, while the leafy greens are filled with nutrients, such as calcium and vitamins A and C.
A delicious, versatile grain that contains every amino acid and is particularly rich in lysine. It is also a good source of iron, magnesium, vitamin E, potassium and fiber.