Appendix A: Food Sources of Protein
A Practical Guide to Nutrition for People Living with HIV
Appendix A: Food Sources of Protein
|
|
Serving size |
Protein (grams) |
|
EXCELLENT SOURCES |
|
|
|
Vegetarian |
|
|
|
Cooked dried beans, peas or lentils |
1/2 c |
8 |
|
Beans, refried |
1/2 c |
8 |
|
Tofu |
1/2 c |
10 |
|
Soy beverage |
1 c |
7 |
|
Nuts or seeds |
1/4 c |
8 |
|
Peanut butter |
2 tbsp |
9 |
|
Foods from animals |
|
|
|
Red meat |
100 g |
21 |
|
Chicken |
100 g |
21 |
|
Fish |
100 g |
21 |
|
Large egg (whole) |
1 |
7 |
|
Yogurt |
3/4 c |
8 |
|
Cheese |
30 g |
7 |
|
Milk |
1 c |
8 |
|
|
|
|
|
“OK” SOURCES |
|
|
|
Staples |
|
|
|
Rice (white or brown) |
1/2 c |
3 |
|
Pasta |
1 c |
7 |
|
Bread |
1 slice |
1-5 |
|
Flour tortilla |
1 |
3 |
|
Corn |
1/2 c |
3 |
|
Yucca |
1/2 c |
3 |
|
Plantain |
1/2 c |
2 |
|
Vegetables |
|
|
|
Cooked broccoli |
1/2 c |
2 |
|
Cooked cabbage |
1/2 c |
1 |
|
Raw spinach |
1/2 c |
1 |
|
Tomato paste |
1/2 c |
2 |


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