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What is plant-based eating? 

Plant-based eating is a style of eating that consists mostly or entirely of plant-based foods. This is an alternative term that is used to describe vegetarian eating, or eating a diet that consists of predominantly plant foods.

What can you eat on a plant-based diet? 

A plant-based diet consists mostly or entirely of plant-based foods. Food groups that are already entirely plant-based include all fruits, vegetables, and grains. Protein and dairy food groups have plenty of plant-based options. For protein, a plant-based diet consists mostly of beans, peas, lentils, nuts, seeds, and soy. For dairy alternatives, options include non-dairy milks such as calcium-fortified soymilk or almond milk. 

Can you eat bread on a plant-based diet? 

Bread, especially whole wheat bread can be a healthy part of a plant-based diet. Most breads are plant-based with the main ingredients being grains, water, sugar, yeast, oil and salt. 

Some breads may contain eggs or milk, which would make it not plant-based. If you are trying to eliminate all animal products from your diet, then check the ingredient list to see if the bread contains any eggs or milk. 

What are the benefits of a plant-based diet? 

There are several benefits to eating a plant-based diet. Research shows that individuals who follow plant-based diets have better cholesterol levels, blood pressure, and blood sugar levels compared to those who eat animal products. These health benefits are attributed to the high intake of fruits, vegetables, whole grains, and fiber when consuming a plant-based diet. 

Learn more about Plant-based eating:

Photo of Kristin Ricklefs-Johnson

Medically reviewed by:

Kristin Ricklefs-Johnson, Ph.D., RD

Kristin is an RDN who also earned her Ph.D. in Nutrition from Arizona State University with an emphasis on insulin resistance, lipid metabolism disorders, and obesity. She completed her post-doctoral fellowship at Mayo Clinic where she focused on nutrition-related proteomic and metabolic research. Her interests include understanding the exact mechanism of action of various genetic variations underlying individual predispositions to nutrition-related health outcomes. Her goal is to help all individuals prevent chronic diseases and achieve long, healthy lives through eating well.

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