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Yogurt. Dairy products are a good protein source, with one cup of nonfat yogurt containing 13 grams of protein. The same amount of low-fat yogurt has less, just 11.9 grams, but more than one cup of skim milk, which has 8.4 grams of protein.
We eat foods with different amounts and quality of protein. The best quality (for people) is tâ¦he protein in eggs. One egg has about 7 grams of protein, same as an ounce of almost any meat, or a cup of milk. Most grains and veggies have about 2 grams of protein per slice/.5 cup; but it is poor quality. That means it is protein without all the parts we people need. The parts are called amino acids. The protein in food is in long, crumpled chains of amino acids.