Plant proteins have emerged as a popular and sustainable alternative to animal-based proteins, offering numerous health and environmental benefits. Derived from sources such as legumes, grains, nuts, seeds, and vegetables, plant proteins provide essential amino acids and nutrients necessary for building and repairing tissues, muscles, and organs. One of the key advantages of plant proteins is their lower environmental impact compared to animal proteins. Producing plant-based proteins generally requires fewer resources, including land, water, and energy, and generates fewer greenhouse gas emissions. This makes plant proteins a more sustainable choice for feeding a growing global population while mitigating the effects of climate change.