Legumes & Beans

Natural

Proteins

Overview

Beans, lentils, peas, chickpeas, and soy products providing plant-based protein and fiber. Increasingly used in plant-based meat alternatives and protein fortification of ultra-processed foods.

270,243

Products contain this

7,154

Ingredient variations

Common forms

Beans, lentils, peas, and legume products

Function

Primary plant protein source, provides dietary fiber and complex carbohydrates, serves as meat alternative base, contributes binding and textural properties in processed foods.

Sources

Legumes dried, canned, or processed into flours, protein concentrates, and isolates. Soy undergoes extensive processing for oils, proteins, and lecithin. May be fermented or textured.

Health Considerations

High protein and fiber support satiety and blood sugar control. Associated with reduced heart disease risk. Soy contains isoflavones with debated hormonal effects. Gas-producing oligosaccharides may cause digestive issues.

Regulatory

Soy is a major allergen requiring bold labeling. Protein content claims subject to quality requirements. Non-GMO and organic certifications common for soy products.

Common Variations (50 total)

And Bean Mix (Water,And Nuts (Peanuts,Berlotti Beans,Black Bean and Corn Blend (Water,Black Beluga Lentils,Cannellini Beans (Organic White Kidney Beans,Chickpea Miso* [Rice Koji* (Rice*,Chick Peas**,Chocolate Hommus: Fresh Steamed Chickpeas,Chocolate (with Milk and Soybean),(Cottonseed And/or Canola And/or Soybean),Crunchy Habanero Ingredients:peanutsand 38 more...