Text image displaying Brenda Davis RD in bold, with Registered Dietitian and Nutritionist, Author, Speaker, Plant-Based Consultant written underneath in smaller font.
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Edamame pods and beans on the left, a raw steak on the right, with VS in bold black text at the center, highlighting the comparison between plant-based and meat protein sources.
/ Articles, Diet and Disease, Food Fundamentals, Plant Based Health and Nutrition, Plant Based Nutrition, Recipes / By

 

LEGUMES

  • Highest fiber foods
  • High in phytochemicals
  • High in antioxidants
  • Low in fat, saturated fat
  • Cholesterol-free
  • Non-heme iron
  • No hormones, antibiotics
  • No Neu5Gc
  • No TMAO produced
  • Low chemical contaminants

MEAT

  • NO fiber
  • NO phytochemicals
  • Minimal antioxidants
  • High in fat, saturated fat
  • High in cholesterol
  • Heme iron (oxidant)
  • Hormones and antibiotics
  • Contains Neu5Gc
  • TMAO production
  • High chemical contaminants