Vegetarians should obtain protein from a variety of plant sources, including legumes, soy products, grains, nuts and seeds.
Eggs and dairy products also provide protein for those following a lacto-ovo-vegetarian diet.
There is no need to consciously combine different plant proteins at each meal as long as a variety of foods are eaten from day to day, because the human body maintains a pool of amino acids which can be used to complement dietary protein.
The consumption of plant proteins rather than animal proteins by vegetarians may contribute to their reduced risk of chronic diseases such as diabetes and heart disease.
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