Five foods that contain both protein and fibre

Pulses are relatively high in protein and fibre levels. Photo / Bobbi Lin, The New York Times

It’s challenging to find the two nutrients in a single food, experts say. These categories offer a nice mix.

With protein hogging the spotlight lately, it may seem as if it’s the main nutrient to focus on when it comes to good health. But fibre deserves attention too, nutrition experts say.

Most people, while eating plenty of protein, probably aren’t meeting fibre recommendations – which are 25g per day for women and 38g per day for men.

Few foods offer both nutrients, said Cheryl Anderson, a professor and dean of public health at the University of California, San Diego. Animal products that are high in protein, like beef, fish and chicken, often contain no fibre. And foods that are high in fibre, like fruits and vegetables, typically offer little protein.

The sweet-spot foods that contain both nutrients offer a nice one-two punch of benefits, Anderson said. Not only are they often satiating and inexpensive, she said, but you get both the protein perks, like muscle maintenance, and the fibre perks, like improved gut health and reduced risks of chronic conditions, all in one bite.

You only have so many calories to play with each day, said Penny Kris-Etherton, a professor emeritus of nutrition sciences at Penn State. So incorporating fibre- and protein-rich foods can help you meet your nutrient needs without exceeding your calorie goals.

Here are five food groups that offer both.

Beans, lentils and other pulses

Pulses – which are dry, edible seeds of the legume family – include chickpeas, lentils, dry peas and dry beans, like pinto, kidney and black beans. They top the list because of their relatively high protein and fibre levels.

A half-cup serving of cooked lentils, for instance, has about 9g of protein and 8g of fibre. The same amount of cooked black beans offers about 7.5g of each nutrient.

Research has found that people who regularly eat legumes tend to have healthy body weights, lower blood pressures, lower cholesterol levels and reduced risks of chronic health conditions like Type 2 diabetes.

One large review published in 2023 even found that for every additional 50g of legumes people ate each day, their risk of dying from any cause during the study periods decreased by 6%.

Tofu, edamame and other soy foods

Soybeans contain generous amounts of protein as well as healthy fats. Photo / Bobbi Lin, The New York Times

Soybeans (like edamame) and many products made from them (such as tofu, soy milk and tempeh) are nearly perfect foods when it comes to their nutrition, said Walter Willett, a professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.

They contain “generous amounts” of protein as well as healthy fats, he said – including heart-healthy omega-3 and omega-6 fatty acids.

A half-cup of shelled edamame packs about 9g of protein and 4g of fibre. Raw tofu has about 22g of protein and 3g of fibre per half-cup serving.

Unlike cow’s milk, soy milk contains fibre. One cup of soy milk, for instance, provides 1.5g of fibre with 8g of protein.

Nuts

Nuts are Willett’s favourite fibre- and protein-rich food. A 1oz serving of peanuts, for instance, offers about 7.5g of protein and 2.5g of fibre. The same amount of almonds contains 6g of protein and 3.5g of fibre.

Eating nuts has been linked with numerous health benefits, Willett said, including a healthy body weight and reduced risks of cancer and cardiovascular disease.

Nuts contain beneficial fats like mono- and polyunsaturated fats, which help improve cholesterol and make us feel full; vitamins and minerals, including B vitamins, magnesium and potassium; and the antioxidant vitamin E.

Seeds

While seeds have health benefits similar to nuts – most notably in relation to heart health, Willett said – certain seeds, such as chia seeds and flaxseeds, tend to have more fibre and heart-healthy omega-3 fatty acids.

Research suggests that regularly eating seeds can help support a healthy weight and a healthy immune system and can help protect against inflammation, Type 2 diabetes and high blood pressure.

A 1oz serving of pumpkin seeds has about 8.5g of protein and 2g of fibre; the same amount of chia seeds has nearly 5g of protein and 10g of fibre.

Whole grains

A grain is considered “whole” when it contains all three parts of the original kernel – the bran, the endosperm and the germ. Farro, brown rice, quinoa and oatmeal – as well as foods made from whole-grain flours, like whole-wheat bread and crackers – count as “whole grain”.

Whole grains have been tied to a wide range of health benefits, including better gut health and reduced risks of colorectal cancer, heart disease and Type 2 diabetes.

Oatmeal made from a half-cup of rolled oats has about 6g of protein and 5g of fibre. A cup of cooked quinoa has about 8g of protein and 5g of fibre.

This article originally appeared in The New York Times.

Written by: Sophie Egan

Photographs by: Bobbi Lin