TL;DR
Get baking supplies delivered free — and shop member deals
- Fast, free delivery on millions of items
- Access to Prime Big Deal Days deals on October 6–7
- Prime Video, Amazon Music and more included
A Good Housekeeping report lists protein amounts for foods including salmon, chicken, lentils, Greek yogurt, chickpeas, quinoa, eggs, cottage cheese and edamame, citing registered dietitians. The figures use different serving sizes and preparation states, so they are not direct comparisons of equal portions; individual protein needs vary.
The guide lists 17 grams of protein per 3-ounce serving of wild-caught Alaskan salmon and 23 grams per 100 grams of chicken. Good Housekeeping describes salmon as a source of omega-3 fatty acids as well as protein. Nutritionist Stefani Sassos, identified in the article as London, says most Americans do not meet seafood recommendations and suggests aiming for two to three servings, or 8 to 12 ounces, per week. That is advice attributed to the dietitian in the report.
Several plant foods appear on the list: cooked lentils provide 18 grams per cup, chickpeas 15 grams per cooked cup, and quinoa 8 grams per cooked cup. Registered dietitian Vandana Sheth says lentils also provide fiber, iron and potassium, and describes quinoa as containing all nine essential amino acids. She recommends variety among nutrient-dense protein sources. The figures are the amounts reported in the article; they can vary by product and preparation.
The dairy and other choices include 12 grams per half-cup of cottage cheese, 9 grams per half-cup of Greek yogurt and 6 grams per large egg. The article advises checking yogurt labels for live and active cultures if consumers want probiotic cultures. It also describes edamame as a snack or an addition to salads and rice dishes, and eggs as an ingredient for meals beyond breakfast.
More Ways to Build Protein Into Meals
The report offers alternatives for people who want protein from both animal and plant foods. Its examples show that protein can come from familiar meal ingredients such as eggs, chicken and yogurt, as well as lentils, chickpeas, quinoa and edamame. Sheth links adequate protein, particularly as people age, with maintaining muscle and supporting strength, bone health and tissue repair. These are dietitian comments in the source, not individualized medical advice.
Serving sizes matter when interpreting the list. A cup of cooked lentils and a single egg are not equivalent portions, and the source gives values using a mix of weights, cups and individual items. The figures can help identify sources, but do not establish which food is best for any particular person or how much protein an individual should eat.
How the Food List Was Framed
The source is a Good Housekeeping nutrition report titled “The Best High-Protein Foods to Add to Your Plate, According to Dietitians.” It combines nutrient amounts with practical serving ideas, such as adding lentils to soup or pasta, swapping quinoa for rice, and serving cottage cheese with fruit or savory toppings.
The article refers to the Mediterranean diet when discussing lean poultry and cites dietitian comments from Stefani Sassos and Vandana Sheth. The supplied material does not include the report’s publication date, a description of how the protein values were independently verified, or a full list of foods covered; the edamame entry is cut off before its protein amount appears.
Serving Values and Missing Details
The supplied report excerpt does not state its publication date or provide the methods behind the nutrition figures, which can differ by brand, cut and preparation. Its serving measures are also inconsistent, limiting direct comparisons. The edamame discussion ends before its protein value is given, so that amount cannot be confirmed from the material provided.
The source does not set out protein targets for individual readers or address medical conditions that may affect dietary choices. Its general recommendations and expert comments should not be read as a personal nutrition plan.
Check Labels and Portion Sizes
Readers using the list can compare nutrition labels and account for the serving size and preparation method shown. For yogurt, the report recommends looking for live and active cultures on the label if probiotic cultures are a priority. People with specific health needs can consult a qualified health professional about an appropriate diet. No follow-up study or other next milestone is identified in the supplied source.
Key Questions
Which foods in the report have the highest listed protein amounts?
Among the listed figures, chicken has 23 grams per 100 grams, while a cooked cup of lentils has 18 grams. The portions differ, so the numbers do not compare equal serving sizes.
How much protein does the report list for eggs?
It lists 6 grams per large egg. The article suggests using eggs in dishes beyond breakfast, such as salads or rice bowls.
Does the source give an edamame protein amount?
No. The supplied excerpt describes edamame as a snack or meal addition but cuts off before giving its protein figure.
What should readers check when buying Greek yogurt?
The report says to check the label for live and active cultures, either listed directly or indicated by a “Live and Active Cultures” seal, if probiotic cultures are desired.
Source: rss
Fall Picks
fall essentials
As an affiliate, we earn on qualifying purchases.
