Vegetarian protein sources for diabetic patients

Thanks for asking—here’s the practical, diabetes‑friendly, vegetarian protein list that actually keeps you full (fiber + protein helps steady sugars). - Lentils/beans: masoor, moong, chana, rajma, chole; aim 1–1.5 cups cooked/day split across meals. - Soy: tofu, tempeh, soya chunks/granules; 100–150 g per meal is a solid anchor. - Dairy: Greek/strained dahi or hung curd, paneer (prefer low‑fat); 200 g curd or 75–100 g paneer. - Besan/chickpea flour: chilla, dhokla; pair with curd/tofu. - Mixed atta: 50:50 whole‑wheat with chana/soy flour or millet (ragi/jowar/bajra) for more protein and fiber. - Nuts/seeds: peanuts, almonds, walnuts, pumpkin/hemp seeds; small handful (20–30 g) as add‑ons. - High‑protein milks: unsweetened soy milk (>7 g/250 ml). The key is 20–30 g protein per meal: e.g., tofu bhurji + besan chilla; rajma bowl with veggie salad + curd; moong dal cheela + paneer/soy stuffing. Keep carbs from dals/beans balanced with veggies, use minimal oil, and check post‑meal glucose at 1–2 hours to fine‑tune portions.