Protein in common foods
| Food | Serving | Protein | Servings for one meal |
|---|---|---|---|
| Chicken breast, cooked | 100 g | 31 g | 1.2 |
| Greek yogurt, nonfat | 170 g cup | 17 g | 2.2 |
| Eggs | 2 large | 13 g | 2.9 |
| Canned tuna, drained | 1 can (140 g) | 32 g | 1.2 |
| Lean beef mince (95%) | 100 g raw | 21 g | 1.8 |
| Cottage cheese | 1/2 cup (113 g) | 12 g | 3.2 |
| Whey protein | 1 scoop (30 g) | 24 g | 1.6 |
| Tofu, firm | 100 g | 17 g | 2.2 |
| Lentils, cooked | 1 cup (200 g) | 18 g | 2.1 |
| Salmon, cooked | 100 g | 25 g | 1.5 |
Protein values from USDA FoodData Central, rounded.
Where the ranges come from
The 0.8 g/kg RDA was set to prevent deficiency, not to support training. The International Society of Sports Nutrition's position stand (Jäger et al., 2017) recommends 1.4–2.0 g/kg for most exercising people. A 2018 meta-analysis by Morton and colleagues found gains in lean mass levelled off around 1.6 g/kg on average, with 2.2 g/kg covering nearly everyone. During a calorie deficit, higher intakes help preserve muscle (Helms et al., 2014).