Guide

No, plain rice cakes are low in protein—about 0.7 g per 9 g cake, so this snack is mostly carbs.

No, rice cakes have under 1 g protein each, so they work as a light carb base rather than a true protein source.

No, yellow split peas are not a complete protein; they fall short in methionine and cysteine under adult amino acid patterns.

No, rice is a carbohydrate-rich grain with only a modest amount of protein per serving.

Yes, white beans are protein-dense; one cooked cup provides about 15–17 g of protein plus fiber for steady fullness.

Yes, refried bean dishes deliver 6–8 g protein per ½ cup, plus fiber and iron, though sodium varies by recipe and brand.

No, red kidney beans aren’t complete; they’re low in sulfur amino acids, so pair them with grains to round out amino needs.

No, raisins provide about 1 g protein per 28 g serving, so this sweet dried fruit is a carb-forward snack, not a protein source.

Yes, red beans provide around 15 g protein per cooked cup, plus fiber and iron—making them a dependable plant-protein choice.

Yes—raw eggs contain quality protein, but cooked eggs deliver more usable protein and carry far less illness risk.