Plant sources of proteins deserve more attention and use from North Americans. Many plant foods- in proportion to the amount of energy they supply-provide not only much protein but also ample magnesium and fiber (especially soluble fiber), along with other benefits, such as vitamin E, iron, zinc, copper, and numerous phytochemicals. The plant proteins we eat also contain no cholesterol and little saturated fat, unless these are added during processing, eating fresh live food avoids that issue. Regular use of plant proteins makes a valuable addition to a diet because these supply a variety of other nutrients.
These are quotations from, Perspectives in Nutrition along with side notes from Chef D Rawk.
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