If you think beans and legumes are pretty much the same thing, think again. Did you know that beans are NOT legumes? That’s right, despite their similarities in appearance and texture, these two food groups actually differ in their botanical classification. Beans are considered a type of seed, while legumes are characterized as seeds that grow in pods.
So why does this matter? Well, for one thing, it means that beans and legumes have unique dietary profiles that are worth taking note of. While both can offer numerous benefits to our health, beans have a higher content of certain nutrients and antioxidants that our bodies crave. They are also known for their ability to lower the risk for chronic diseases such as heart disease, diabetes, and even cancer.
But don’t just take my word for it, give beans a try and see for yourself. There are countless ways to incorporate this underrated food into your diet, including in salads, soups, and even desserts. So next time you’re at the grocery store, remember that beans are not legumes and feel confident in your choice to add some variety to your plate.
Types of Legumes
Legumes are a group of plants that produce pods with seeds inside. They are an essential source of protein for vegetarians and vegans, and they are a great way to add variety to your diet. Legumes have been cultivated for thousands of years, and there are many different types of legumes available today.
- Beans
- Lentils
- Peas
- Chickpeas
- Edamame
- Peanuts
Beans are the most common type of legume and are grown throughout the world. They are a staple food in many cultures and are used in a variety of dishes, from soups to salads. Lentils are another popular legume and are used extensively in Indian and Middle Eastern cuisine. Peas and chickpeas are also widely consumed, and edamame is a popular snack in Japan.
Although they are often confused with legumes, beans are not actually legumes. Beans are seeds that come from the flowering plant family Fabaceae, while legumes come from the family Leguminosae. While beans and legumes share many similarities, including their high protein content and nutritional value, they are not the same thing.
| Types of Beans | Description |
|---|---|
| Kidney Beans | Large, kidney-shaped beans that are commonly used in chili and soups. |
| Black Beans | Small, black beans that are often used in Latin American cuisine, such as in rice and beans. |
| Lima Beans | Large, creamy white beans that are typically boiled or steamed and served as a side dish. |
| Pinto Beans | Medium-sized, pinkish-beige beans that are commonly used in Mexican dishes, such as refried beans. |
Overall, legumes are a diverse and important group of plants that provide many health benefits. While beans are not technically legumes, they are closely related and offer many of the same nutritional qualities. Including legumes in your diet is a great way to add variety and healthy protein to your meals.
Bean and Legume Classification
Beans and legumes are often grouped together because they share similar characteristics and culinary uses. Both are members of the plant family Fabaceae, also known as Leguminosae, which includes peas and peanuts, and they all have seeds that grow inside pods.
However, not all beans are legumes and not all legumes are beans. Legume is a broader term that includes a variety of plants that produce seeds in pods, whereas beans specifically refer to plants that produce seeds in pods and have a specific type of seed coat that splits down both sides.
Types of Legumes
- Peas
- Chickpeas
- Lentils
- Peanuts
- Soybeans
- Alfalfa
Types of Beans
The following types of plants are classified as beans:
- Lima beans
- Green beans
- Black beans
- Kidney beans
- Pinto beans
- Navy beans
- Adzuki beans
Seed Coat Types
Beans and legumes are also differentiated by the types of seed coats they have. Beans have a specific type of seed coat that splits down both sides, while the seed coat of legumes does not split open.
| Bean Seed Coat Type | Legume Seed Coat Type |
|---|---|
| Split down both sides | No split |
It is important to note that while beans and legumes have different classifications and seed coat types, they are both excellent sources of plant-based protein, fiber, vitamins, and minerals. Incorporating both beans and legumes into your diet can provide a wide range of health benefits.
Edible legumes
Legumes are a type of plant that includes a variety of different species of beans, lentils, and peas. Most commonly, when we think of legumes, we think of the edible beans and peas that are commonly eaten around the world. However, not all beans are legumes, and not all legumes are edible. In this section, we’ll focus on the types of legumes that are commonly eaten as food.
- Common Beans: Common beans, also known as Phaseolus vulgaris, are a type of legume that includes kidney beans, pinto beans, navy beans, and black beans, among others. They are a staple food in many parts of the world and are a good source of protein, fiber, and vitamins.
- Lentils: Lentils are another type of legume that are commonly eaten around the world. They are a good source of protein, fiber, and iron, and are popular in many vegetarian dishes. Lentils come in a variety of colors and sizes, including green, brown, red, and black.
- Peas: Peas are a type of legume that includes green peas, split peas, and chickpeas. They are a good source of protein, fiber, and vitamins, and are often used in soups, stews, and curries.
While beans, lentils, and peas are all common edible legumes, there are many other types of legumes that are not typically eaten. Some examples include peanuts, soybeans, and alfalfa. These types of legumes are often used in animal feed, or for non-food purposes such as biofuel and fertilizer.
In addition to being a nutritious food source, legumes are also an important crop for sustainable agriculture. Legumes have the ability to fix atmospheric nitrogen, which can improve soil health and reduce the need for synthetic fertilizers. They are also relatively low-cost to produce, making them an important crop for small-scale farmers and developing countries.
| Type of legume | Nutritional benefits | Common uses |
|---|---|---|
| Common beans (kidney, pinto, navy, black, etc.) | Protein, fiber, iron, vitamins | Chili, refried beans, soup, salad |
| Lentils | Protein, fiber, iron, vitamins | Dal, soup, salad, stew |
| Peas (green, split, chickpeas) | Protein, fiber, vitamins | Soup, curry, hummus |
In conclusion, while not all beans are legumes, most edible legumes fall under the beans, lentils, and peas category. These nutritious legumes are not only a healthy food source, but are also an important part of sustainable agriculture practices around the world.
Bean Varieties
Beans come in many shapes, sizes, and colors. They can be found in supermarkets all over the world, and they’re a staple in many different cuisines. While the word “bean” is commonly used to refer to legumes like black beans, kidney beans, and navy beans, there are actually many other types of beans that aren’t legumes at all. Here are a few examples:
- Fava beans
- Lima beans
- Soybeans
- Chickpeas (also known as garbanzo beans)
Each of these beans has its own unique flavor profile, texture, and nutritional profile. For example, fava beans are creamy and nutty, while lima beans have a slightly sweet flavor and a mealy texture. Soybeans are often used to make tofu and other meat substitutes, and chickpeas are a key ingredient in hummus and many other Middle Eastern dishes.
If you’re interested in incorporating more beans into your diet, it’s worth exploring the many different varieties that are out there. Whether you’re looking to add protein to your meals, increase your fiber intake, or simply experiment with new flavors, beans are a versatile ingredient that can be used in a wide range of recipes.
Non-legume plant families
While legumes are a well-known source of plant-based protein and fiber, they are not the only family of plants that contain beans. In fact, there are several non-legume plant families that also produce bean-like seeds that are often used in cooking and as a source of nutrition. Here are some of the more notable non-legume plant families:
- Nightshade family (Solanaceae): This family includes plants like tomatoes, eggplant, and peppers, but also produces a variety of bean-like seeds that are commonly used in cooking. Some examples include black beans, kidney beans, and lima beans. These beans are often referred to as “common beans” to distinguish them from legumes.
- Amaranth family (Amaranthaceae): Perhaps best known for producing grain-like seeds that are used as a cereal in some cultures, the amaranth family also produces several varieties of bean-like seeds that are rich in protein and other nutrients. Some examples include quinoa, amaranth, and buckwheat.
- Goosefoot family (Chenopodiaceae): This family includes plants like spinach, beets, and chard, but also produces seeds that are high in protein and often used as a substitute for legumes in recipes. One example is the tepary bean, which is a drought-resistant crop that has been grown in the southwestern United States for thousands of years.
While these non-legume plant families may not be as well-known for their bean-like seeds as the legume family, they are still valuable sources of plant-based nutrition and can be used in a variety of recipes.
For reference, here is a table summarizing some examples of bean-like seeds produced by non-legume plant families:
| Plant family | Examples of bean-like seeds |
|---|---|
| Solanaceae | Black beans, kidney beans, lima beans |
| Amaranthaceae | Quinoa, amaranth, buckwheat |
| Chenopodiaceae | Tepary beans, lamb’s quarters |
It’s important to note that while these non-legume plant families contain bean-like seeds, they may differ in their nutrient content and culinary uses from legume beans. Nevertheless, they offer another option for those looking to diversify their plant-based protein sources.
Nutritional value of beans
Beans are a great source of plant-based protein and are widely regarded for their nutritional prowess. They are also an excellent source of dietary fiber, which helps regulate bowel movements and prevents constipation. In addition to their high fiber content, beans are packed with vitamins and minerals that are essential for overall health and wellbeing.
- Protein: Beans are a good source of protein, which is important for building and repairing tissue in the body. A cup of cooked kidney beans contains about 15 grams of protein. This makes beans an excellent plant-based protein option for vegetarians and vegans.
- Fiber: As mentioned, beans are a great source of dietary fiber. They are particularly high in soluble fiber, which has been shown to lower cholesterol levels, regulate blood sugar, and reduce the risk of heart disease. A cup of cooked pinto beans contains about 15 grams of fiber, which is more than half of the daily recommended intake.
- Vitamins and minerals: Beans are a rich source of vitamins and minerals, including folate, iron, magnesium, potassium, and zinc. Folate is a B vitamin that is especially important for women of childbearing age, as it can help prevent birth defects. Iron is essential for healthy blood cells, magnesium and potassium help regulate blood pressure, and zinc is important for immune function and wound healing.
Here is a table to highlight the nutritional value of some common types of beans:
| Bean Type | Calories (per cup, cooked) | Protein (grams) | Fiber (grams) | Folate (micrograms) | Iron (milligrams) |
|---|---|---|---|---|---|
| Black beans | 227 | 15 | 15 | 256 | 4 |
| Chickpeas (garbanzo beans) | 269 | 14.5 | 12.5 | 282 | 4.7 |
| Kidney beans | 225 | 15 | 11 | 23 | 4 |
| Lentils | 230 | 18 | 15.6 | 358 | 7.6 |
Overall, beans are a highly nutritious food that should be a part of everyone’s diet. They are versatile, affordable, and easy to incorporate into meals. Whether you eat them as a side dish, in a soup, or in a salad, you can feel good knowing that you are getting a healthy dose of protein, fiber, vitamins, and minerals.
Cooking with Non-Legume Beans
If you think that the only beans that can be used in cooking are legumes, then you are missing out on a whole world of flavors and textures. Non-legume beans are versatile, nutritious, and delicious. Here are some ways to cook with them:
- Adzuki beans: These small, red beans are commonly used in Japanese desserts, but they can also be used in savory dishes like stews or soups. They have a naturally sweet flavor that pairs well with savory ingredients like miso or tamari.
- Lima beans: Fresh or frozen lima beans are great in a wide range of dishes, from succotash to casseroles. They have a buttery, creamy texture that makes them a great addition to vegetarian dishes or as a side dish with roasted meats.
- Cannelini beans: These white beans are commonly used in Italian cuisine. They have a smooth, creamy texture and can be mashed into a dip, used in soups, or added to salads. They also pair well with herbs like rosemary or sage.
Here is a recipe for a simple dish using non-legume beans:
Italian White Bean Salad
Ingredients:
| Ingredient | Amount |
|---|---|
| Cannellini beans | 2 cans, drained and rinsed |
| Red onion | 1/2 cup, thinly sliced |
| Cherry tomatoes | 1 cup, halved |
| Fresh parsley | 1/4 cup, chopped |
| Lemon juice | 3 tbsp |
| Olive oil | 2 tbsp |
| Salt and pepper | To taste |
Directions:
1. In a large bowl, mix together the beans, red onion, cherry tomatoes, and parsley.
2. In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the bean mixture and toss gently to combine.
3. Serve chilled or at room temperature.
Remember, non-legume beans are a great ingredient to add to your cooking repertoire. Experiment with different varieties and see what new flavors and textures you can discover.
7 Frequently Asked Questions About What Beans Are Not Legumes
1. What is the definition of legume?
A legume is a type of plant from the Fabaceae family, which produces fruit with seeds enclosed in pods or legumes. Examples include peas, lentils, and peanuts.
2. Are beans considered legumes?
Yes, beans are considered legumes because they also produce pods or legumes that contain seeds.
3. What types of beans are not legumes?
Beans that are not considered legumes include vanilla beans, coffee beans, and cocoa beans.
4. Are soybeans considered legumes?
Yes, soybeans are considered legumes because they produce pods or legumes that contain seeds.
5. What is the difference between a bean and a legume?
While all beans are legumes, not all legumes are beans. Legumes refer to a wider category of plants that produce pods or legumes containing seeds.
6. Are kidney beans legumes?
Yes, kidney beans are legumes because they produce pods or legumes containing seeds.
7. What other foods are considered legumes?
Other foods considered legumes include chickpeas, black beans, navy beans, and lima beans.
Thanks for Reading!
We hope you found this article helpful in understanding what beans are not legumes. Remember, while many beans fall under the category of legumes, not all legumes are beans. So next time you’re in the grocery store, keep an eye out for those non-legume beans like coffee and cocoa! We invite you to visit our website again soon for more informative content.