Egg — 155 kcal

Egg provides 12.6g of plant protein per 100g, but like most legumes, it is low in the amino acid methionine. Combining it with grains (rice, bread) over the course of the day creates a complete amino acid profile. Soy is the exception — it is complete on its own.

Egg contains 0g of fiber per 100g — one of the richest fiber sources among whole foods. This fiber supports digestion, helps regulate blood sugar, and promotes lasting satiety, all for 155 kcal per 100g.

Dried legumes benefit from soaking for 8–12 hours before cooking, which reduces cooking time and improves digestibility. Discard the soaking water, then simmer in fresh water until tender. Canned Egg is a convenient pre-cooked alternative — just rinse to reduce sodium.

Gradually increasing your intake over a few weeks allows gut bacteria to adapt. Soaking dried Egg and discarding the water removes some gas-producing oligosaccharides. Adding digestive spices like cumin or ginger, and chewing thoroughly, also help.

With 12.6g of protein and 0g of fiber per 100g, Egg is a strong plant-based protein source. While the protein density is lower than meat, legumes provide additional fiber and phytonutrients. Combining with whole grains ensures you get all essential amino acids.