Fresh soybeans, or edamame, are rich in protein, offering about 18 grams per cup when cooked. They're also a great source of fiber and vitamins, making them a nutritious snack or side dish.
While technically a legume, lentils are often consumed like a vegetable in many dishes. They pack about 18 grams of protein per cooked cup, along with significant amounts of fiber, iron, and folate.
Another legume that's often used in vegetable dishes, chickpeas offer about 15 grams of protein per cooked cup. They're versatile, delicious in salads, soups, and stews, and can be ground into flour for a high-protein, gluten-free baking option.
Green peas contain around 8 grams of protein per cooked cup, making them one of the higher-protein vegetables. They're also a good source of vitamins A, C, K, and several B vitamins.
This leafy green might not have as much protein as legumes, but it's still notable for a vegetable, offering about 5 grams per cooked cup. Spinach is also rich in iron, calcium, and magnesium.
Broccoli provides about 4 grams of protein per cooked cup, along with a high content of fiber, vitamins C and K, and compounds that may help prevent cancer.
Similar to broccoli, Brussels sprouts offer about 4 grams of protein per cup when cooked. They're also a great source of fiber and vitamins K and C.
Providing about 4 grams of protein per cooked cup, asparagus is not only a good protein source but also contains high levels of vitamin K, folate, and copper.