The most common question when someone hears about veganism: "But where do you get protein?" Second: "What about iron?" Third: "Calcium? B12?"
These are good questions. And the answers — affirmed by the American Dietetic Association, the World Health Organization, and hundreds of peer-reviewed studies — are: a well-planned plant-based diet is nutritionally complete for every age group.

Tofu: 8g protein/100g. Lentils: 25g/100g. Peanuts: 26g/100g. Seitan (wheat gluten): 75g/100g — higher than chicken.


Animal foods contain 0g of fibre. Plant foods average 3–15g/100g. Fibre feeds beneficial gut bacteria — your immune system, mood, and even cognition depend on this.
Vegans have 32% lower rates of heart disease, 18% lower colorectal cancer, 23% lower type 2 diabetes than meat-eaters — according to the Adventist Health Study 2 tracking 96,000 people.



The body doesn't need meat. It needs protein, iron, calcium, vitamins. All of which exist in plants — sometimes in greater amounts and better absorbed than from animals.