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Nutritional info: 5.1g protein per ounce. High in omega-3 fatty acids, lignans, and fiber. Best ways to prepare: ground and added to oatmeal, baked goods, or smoothies.

Nutritional info: 17g protein per cup (cooked). Young soybeans usually served in the pod. High in fiber, vitamin K, and folate. Best ways to prepare: boiled or steamed and served with salt.

Nutritional info: 21g protein per 3 oz serving. Made from wheat gluten, high in selenium and low in carbohydrates. Best ways to prepare: stir-frying, grilling, or used as a meat substitute in various dishes.

Nutritional info: 7g protein per 2 tbsp. Contains healthy fats, magnesium, and vitamin E. Best ways to prepare: Spreading on toast, adding to smoothies, or as an ingredient in sauces and desserts.

Nutritional info: 12g protein per 1/4 cup (powder). Gluten-free and rich in antioxidants and fiber. Best ways to prepare: mix into smoothies, oatmeal, or use in baking.

Nutritional info: 20g protein per block (firm tofu). Low in calories, contains iron and calcium. Best ways to prepare: stir frying, baking, scrambling, and in soups.

Nutritional info: 15g protein per cup (cooked). Good source of fiber, zinc, and folate. Best ways to prepare: hummus, roasted as a snack, in salads, and stews.

Nutritional info: 13g protein per 1/2 cup serving. Made from a fungus and is high in fiber and low in saturated fat. Best ways to prepare: used in place of meat in burgers, stir-fries, and pies.

Nutritional info: 4g protein per ounce. High in omega-3 fatty acids and antioxidants. Best ways to prepare: raw as a snack, chopped in baked goods, or as a salad topper.

Nutritional info: 7g protein per ounce. Rich in magnesium, phosphorus, and zinc. Best ways to prepare: roasted as a snack, sprinkled on salads or soups.

Nutritional info: 6g protein per ounce. Good source of vitamin E, B1, and selenium. Best ways to prepare: eat raw or roasted, add to trail mix, or sprinkle on salads.

Nutritional info: 10g protein per 3 tbsp. Good source of omega-3 and omega-6 fatty acids. High in magnesium, iron, and zinc. Best ways to prepare: Sprinkle on salads, blend into smoothies, or use to make hemp milk.

Nutritional info: 6g protein per ounce. Rich in vitamin E, magnesium, and healthy monounsaturated fats. Best ways to prepare: roasted as a snack, ground into almond butter, or sliced in salads.

Nutritional info: 8g protein per cup (cooked). Complete protein source, high in manganese, magnesium, and phosphorus. Best ways to prepare: as a salad base, in pilafs, and as a rice substitute.

Nutritional info: 31g protein per cup (cooked). Fermented, which aids in digestion. High in probiotics, iron, and calcium. Best ways to prepare: marinated and grilled, fried, or crumbled into sauces.

Nutritional info: 7g protein per cup. Contains isoflavones, vitamin B12, and potassium. Best ways to prepare: Consumed as a beverage, used in smoothies, or a dairy milk substitute in cooking.

Nutritional info: 7g protein per ounce. Good source of biotin, copper, and niacin. Best ways to prepare: eaten raw, roasted as a snack, or ground into peanut butter.

Nutritional info: 18g protein per cup (cooked). High in fiber, iron, and potassium. Best ways to prepare: soups, stews, salads, and lentil patties.

Nutritional info: 6g protein per 1/2 cup (dry). Rich in beta-glucan fiber and may help lower cholesterol levels. Best ways to prepare: hot breakfast cereal, baked into granola bars, or ground into flour.

Nutritional info: 15g protein per cup (cooked). Rich in antioxidants, fiber, and magnesium. Best ways to prepare: burritos, black bean soup, or as a meat substitute in burgers.

Nutritional info: 4g protein per 2 tbsp. High in omega-3 fatty acids, fiber, and calcium. Best ways to prepare: soaked in liquid to make chia pudding, added to smoothies, or as an egg substitute in baking.

Nutritional info: 8g protein per 2 tbsp. Blue-green algae high in antioxidants, B vitamins, iron, and copper. Best ways to prepare: Blend into smoothies or juices or stirred into soups.

Nutritional info: 8g protein per cup (cooked). Contains vitamin A, C, K, and thiamine. Best ways to prepare: steamed as a side dish, pureed into soups, or added to salads.

Nutritional info: 10g protein per 3/4 cup (dry). Made from whole non-GMO soybeans, high in fiber. Best ways to prepare: rehydrated and sautéed, in sandwiches, or in stir-fries.