6. Mustard Greens
Mustard greens are similar to kale but are much less well-known. They have a nice mustard flavor as well as plenty of vitamin A, manganese, calcium, potassium, B vitamins, vitamin C, and vitamin E.
Like other Brassica vegetables, mustard greens contain phenolic compounds with antioxidant properties (32).
Plus, studies show that steaming mustard greens boosts their cholesterol-lowering properties (33). This also works for collard greens, kale, cabbage, green peppers and broccoli too. You can also eat mustard greens boiled, sautéed, or raw.
Protein Content (34):
- 1 cup (56-gram) = 1.5 grams of protein
- 100 grams = 2.7 grams of protein
7. Broccoli
This popular vegetable contains all the essential amino acids as well as plenty of folate, manganese, potassium, phosphorus, and vitamins C and K. Like other vegetables on this list, broccoli contains anti-inflammatory and antioxidant compounds (35, 36).
It also contains cancer-fighting glucosinolates (37, 38, 39). Plus, broccoli lowers cholesterol and detoxifies your liver (40,41).
Eat it raw, roasted, baked, steamed, or sautéed.
Protein Content (42):
- 1 cup (91-gram) = 2.6 grams of protein
- 100 grams = 2.8 grams of protein