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A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

Along with soft wheat and durum wheat, it is one of the three main categories of wheat. Hard wheat has a high protein content.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

One of three main categories of basic nutrients (the others are carbohydrates and fat) that are used by our cells for the building, repair and maintenance of our muscles, organs and glands, enabling our body to defend against infection, disease and loss of daily functions.

A type of flour that contains a high level of protein and is often used as an ingredient to improve some aspect of the baking process or the prepared food.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A type of bean that is very high in protein and has a flavor that is similar to a cranberry bean with a hint of green bean.

A type of bean that is very high in protein and has a flavor that is similar to a cranberry bean with a hint of green bean.

Flour, ground from spelt, which has a mild nutty flavor and is high in protein but low in gluten. It can be substituted for wheat flour in making bread for the gluten and wheat intolerant.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

Naturally occurring proteins that are contained within foods or liquid and tablet supplements manufactured for the purpose of improving digestion.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

A granular flour with a light yellow color. Semolina is produced from durum wheat, which is used almost exclusively for making pasta.

Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often.