Most foods contain protein, although some provide protein in forms humans use more easily than others. Animal proteins contain a more balanced spectrum of amino acids -- the protein building blocks -- than plant proteins do. Combining different types of plant protein -- rice and beans in the same meal, for instance -- results in a better balance. Food processing creates refined foods from carbohydrates and fats and in some cases completely removes the protein. Zero-protein foods provide some of our favorite treats.
Sugar
Processed sugar and sugar syrups contain no protein. White cane sugar, brown sugar and even blackstrap molasses all represent different stages of the processing which separates sugar from the sap of sugar cane. Beet sugar, corn syrup, and maple syrup come from different sources and also provide little beyond flavor and calories. Hard candies, jellybeans and gumdrops offer tasty carbohydrates with more texture, but zero protein.
Tea and Soft Drinks
Both herb tea and brewed green or black tea made the FDA's list of zero-protein foods. Chamomile tea does not qualify, since the tea comes from blossoms still charged with pollen, a rich source of amino acids and complex proteins. Bottled cranberry juice and many popular carbonated beverages were also rated protein-free.
Alcohol
Even though alcoholic beverages result from the action of protein-bearing yeasts, the refined product has no protein. The Food and Drug Administration considers gin, whiskey, rum and vodka as food products bearing no protein.
Cooking Oil
Cooking oils pressed from soybeans, peanuts, corn and even sesame seeds -- all of which contain substantial amounts of natural protein -- bear no proteins in the finished product. Many other nuts and seeds with high protein content also hold large amounts of fats, but when ground, pressed and filtered yield clean protein-free cooking oil.
Hydrogenated Oil
Hydrogenated oils remain solid at room temperature. Refined animal fat becomes lard, purified for long-term storage by the removal of protein. Vegetable shortening becomes the base for solid margarines, which contain no protein if completely vegetable-based. Inexpensive margarines often include some milk-based butter for added flavor. These mixtures of butter and hydrogenated vegetable oils do contain trace amounts of protein -- typically 0.12 grams per tablespoon, according to the FDA.
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