Beans with rice—complete protein—works because legumes supply lysine while grains supply methionine, delivering all nine essential amino acids.

Beets provide about 1.6 g protein per 100 g (≈2.2 g per cup); cooked beets average ≈2.9 g per cup, and beet greens land higher.

In beetroot, 100 g raw has ~43 calories and ~1.6 g protein; a boiled cup has ~75 calories and ~2.9 g protein.

Bee pollen protein grams average about 24 g per 100 g, or ~1.2 g per teaspoon; brand and floral source shift the exact amount.

The beans with the highest amount of protein are cooked soybeans—about 31 g per cup or 18 g per 100 g.

Bear meat provides roughly 20.1–32.4 g of protein per 100 g, with the lower end for raw meat and the higher end for cooked meat.

Bear meat protein ranges from ~18–28 g per 3-oz cooked serving, depending on species, fat, cut, and cooking method.

Bee bread protein typically ranges from 14–37% by dry weight, and fermentation makes its amino acids easier to absorb.

Bee pollen protein content averages 20–30% by weight, with wide swings based on flower source and season.

Bee pollen delivers about 16–32 g protein per 100 g, with ~22 g per 100 g a common research average.