Have a question about food or nutrition? Ask our CHEF experts for advice. Our team of Registered Dietitian Nutritionists, Katy Bowen and Celina Parás, are available to provide their knowledge of common sense nutrition and practical cooking skills.
The nutritional information on this site is intended to be educational information for the general public. It is not medical advice, diagnosis, or treatment with respect to any individual. As individual circumstances vary, you should always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay seeking it because of something you have read on this Web site.
How do I make sure I eat enough protein if I’m vegetarian?
Well-planned and balanced meals are essential to meeting protein needs on a vegetarian diet. Fortunately, there are many plant-based sources of protein you may choose from! The key to obtaining enough protein is to choose from a wide variety of foods. Quality sources of plant-based protein include: beans, legumes, nuts, seeds, and whole grains. Eggs and dairy are also quality sources of protein that are included in some vegetarian diets, such as lactovegetarian and lacto-ovo vegetarian.
Is Multigrain the same as Whole Grain?
Not necessarily! A product is labeled whole grain when it contains all parts of the grain kernel- the bran, germ and endosperm. Each part provides important nutrients such as fiber, vitamins and minerals. Examples of whole grains include brown rice, quinoa, oatmeal, popcorn, and 100% whole wheat bread. On the other hand, multigrain means that the product contains more than one type of grain, however the grains may or may not be whole grains.