Protein
23 ingredients tagged "Protein" — how they affect digestion, energy, sleep, and mood.
- Anchovy Anchovy is a small, oily saltwater fish rich in omega-3 fatty acids, protein, and B vitamins. It is commonly consumed whole or processed into paste, fillets, or as a flavoring ingredient.
- Assorted Nuts Assorted nuts are a category of tree nuts and seeds including almonds, walnuts, cashews, and pecans, characterized by high fat and protein content with established cardiovascular and metabolic relevance.
- Bonito Flakes Bonito flakes are dried, fermented strips of skipjack tuna (Katsuwonus pelamis) commonly used in Japanese cuisine as a umami flavoring agent. They are a concentrated source of protein and contain bioactive compounds including histamine, which can accumulate during the fermentation and drying process.
- Chicken Chicken is a lean poultry protein source commonly consumed as whole meat or processed products. It is nutrient-dense in B vitamins, selenium, and high-quality protein, with a generally well-tolerated effect on most digestive systems.
- Dried Shrimp Dried shrimp is a shelf-stable seafood product made by sun-drying or heat-drying small shrimp, commonly used in Asian cuisines. It is a concentrated source of protein, sodium, and the vasoactive amine histamine.
- Egg Eggs are nutrient-dense animal foods containing high-quality protein, choline, and micronutrients. They are widely consumed and generally well-tolerated, though a small percentage of people have allergic or sensitivity responses.
- Eggs One of the top-eight food allergens — common in children, mostly outgrown by adulthood, but also a source of non-allergic sensitivity reactions.
- Farro Farro is a hulled wheat grain containing gluten and a moderate amount of fiber and protein. It has a chewy texture and nutty flavor, with a modest glycemic impact compared to refined grains.
- Fish (Finfish) A top-eight allergen with persistent adult-onset cases — and a primary food source of EPA and DHA omega-3s, with mercury caveats for larger species.
- Freekeh Freekeh is a roasted green wheat grain with a nutty flavor and chewy texture, commonly used in Middle Eastern cuisine. It is a whole grain with moderate protein and fiber content.
- Game Meat Game meat refers to wild or farmed animals hunted or raised for food, including deer, elk, rabbit, and game birds. It is typically leaner than conventional livestock and contains higher levels of certain micronutrients. Wild and grass-fed game meat also contains modestly higher omega-3 fatty acids compared to grain-fed beef, though not at levels comparable to fatty fish.
- Gelatin Gelatin is a flavorless, colorless protein derived from the partial hydrolysis of collagen found in animal bones, skin, and connective tissue. It is commonly used as a gelling, thickening, and stabilizing agent in food and supplements.
- Goat Goat meat is a lean red meat from domesticated goats, commonly consumed globally and notable for its lower fat content and distinct nutrient profile compared to beef or lamb.
- Ham Ham is cured pork meat, typically from the hind leg, preserved through salt-curing and often smoking. It is a high-protein, processed meat product with elevated sodium and nitrate content.
- Kefir Kefir is a fermented dairy beverage containing live microorganisms and lactic acid. It supplies protein, calcium, and probiotics, though individual strain effects remain incompletely understood.
- Mussel Mussels are bivalve mollusks rich in protein, vitamin B12, iron, and omega-3 fatty acids. They are a nutrient-dense shellfish commonly consumed as food.
- Octopus Octopus is a cephalopod mollusk widely consumed as seafood, providing high-quality protein, vitamin B12, selenium, and copper. It is a common mollusk allergen whose presence must be declared on food labels under FDA regulations, though molluscan shellfish are not classified as major food allergens under FALCPA. Octopus warrants careful storage to prevent histamine accumulation during spoilage.
- Sardine Sardine is a small oily fish rich in omega-3 fatty acids, protein, and micronutrients including vitamin D and selenium. It is commonly consumed whole (including bones) and is a nutrient-dense food with established cardiovascular and bone health relevance.
- Seitan Seitan is a high-protein food made from wheat gluten, formed by rinsing wheat dough to remove starch. It contains nearly pure gluten and is unsuitable for people with celiac disease or non-celiac gluten sensitivity.
- Semolina Semolina is a coarse flour made from durum wheat, high in protein and carbohydrates. It is commonly used in pasta, bread, and couscous production.
- Tempeh Tempeh is a fermented soy product made from whole soybeans bound with a mold culture, offering complete protein and bioavailable nutrients. It differs nutritionally from tofu by retaining whole bean fiber and providing a firmer texture.
- Trout Trout is a freshwater fish rich in complete protein, omega-3 fatty acids, and B vitamins. It is a nutrient-dense food with established cardiovascular and neurological relevance due to its fatty acid profile.
- Turkey Turkey is a poultry meat rich in protein and B vitamins, notably high in tryptophan—an amino acid involved in serotonin and melatonin synthesis. It is a lean protein source commonly consumed fresh, processed, or as deli products.
Track how food affects your body — personalized for you.
Try Plateify Free →