Recommended Foods

Lentils

High-fiber, high-protein lentils stabilise blood sugar and feed beneficial gut bacteria.

½ Cooked Brown Lentils (Or One 15 Oz Can)

Cooked brown lentils are edible legumes with a mild, earthy flavor and soft texture. They are commonly used in soups, salads, curries, and grain-free plant-based meals.

½ Cup Edamame (Cooked)

Cooked edamame are immature green soybeans commonly eaten as a protein-rich vegetable side or snack. They have a mild, slightly sweet flavor and a firm, tender texture.

12- To 14-Oz. Package Fresh Or Frozen Petite Whole Green Bean

Petite whole green beans are immature green bean pods eaten as a vegetable, available fresh or frozen. They are low in calories and provide fiber, vitamins, and plant compounds.

A 12-Oz. Package Extra-Firm Silken Tofu

Extra-firm silken tofu is a soy-based food made by coagulating soy milk into a smooth, delicate block that still holds its shape. It is commonly used as a plant-based protein in savory dishes, soups, sauces, and desserts.

A 12-Oz. Package Light Firm Tofu

A 12-Oz. Package Light Silken Tofu

Light silken tofu is a soft, delicate soybean curd with a smooth texture and high water content, often used in soups, sauces, smoothies, and desserts. It is a minimally seasoned soy food that provides plant protein with relatively few calories.

A 14- To 16-Oz. Package Extra-Firm Water-Packed Tofu

Extra-firm water-packed tofu is a soy-based food made by coagulating soy milk and pressing the curds to remove much of the water. It is a versatile plant protein commonly used in savory dishes.

A 15-Oz. Can Oil-Free Refried Beans

Oil-free refried beans are cooked and mashed beans prepared without added oil, typically providing a convenient, fiber-rich legume option. Canned versions may contain added salt and seasonings depending on the brand.

Adzuki Bean

Adzuki bean is a small reddish-brown legume commonly used in East Asian cuisines in both savory dishes and sweet pastes. It is valued for its fiber, plant protein, and mineral content.

Assorted Dry Lentils And/Or Legumes

Dried lentils and other legumes are edible pulses valued for their protein, fiber, and complex carbohydrates. They are staple pantry foods commonly used in soups, stews, curries, and salads.

Baba Ghanoush Or Hummu

Baba ghanoush and hummus are savory Middle Eastern dips; baba ghanoush is primarily made from eggplant, while hummus is primarily made from chickpeas and tahini. Since this entry is ambiguous and imported as Legumes, that category is reasonable only for hummus, not baba ghanoush.

Baked Tofu

Bean Sprout

Bean sprouts are young shoots of germinated beans, most commonly mung beans or soybeans, eaten raw or cooked in many cuisines. They are crisp, low in calories, and provide modest amounts of vitamins, minerals, and plant compounds.

Beans Or 1 Can Beans

Black Beans Or 1 15-Oz. Can Black Bean

Black beans are edible legumes with a dense, creamy texture and mild flavor. A 15-ounce can of black beans provides similar core nutrition to cooked black beans, though canned versions may be higher in sodium unless drained and rinsed.

Black Beans Or One 15-Ounce Can

Black beans are edible legumes commonly eaten cooked from dry or canned. A 15-ounce can provides a convenient source of plant protein, fiber, and minerals.

Black Beans Or Pinto Beans

Black beans and pinto beans are edible legumes commonly used as protein- and fiber-rich staple foods. They have a mild flavor and provide complex carbohydrates along with a broad range of micronutrients.

Black Lentil

Black lentils are small, dark legumes with a firm texture and earthy flavor that hold their shape well when cooked. They are commonly used in soups, salads, and side dishes.

Black Or Pinto Bean

Black or pinto beans are edible legumes commonly used as a protein- and fiber-rich staple in savory dishes. They provide complex carbohydrates and a range of vitamins, minerals, and plant compounds.

Black-Eyed Pea

Black-eyed peas are small cream-colored legumes with a mild, earthy flavor commonly used in soups, stews, salads, and side dishes. They are a nutrient-dense plant food that provides protein, fiber, and several important minerals.

Brown Lentil

Brown lentils are edible pulses with a mild, earthy flavor that hold their shape fairly well when cooked. They are commonly used in soups, stews, salads, and side dishes.

Brown Lentils Or Two Cans Lentils

Brown Or Green Lentil

Brown and green lentils are edible pulses with a mild, earthy flavor that hold their shape well when cooked. They are commonly used in soups, stews, salads, and side dishes.

Butter Bean

Butter beans are large, creamy-colored mature lima beans commonly eaten cooked in soups, stews, and side dishes. They are a starchy legume valued for their fiber, plant protein, and mineral content.

Can (15 Oz) Black Beans (Low Sodium, Drained And Rinsed)

Low-sodium canned black beans that have been drained and rinsed are a convenient legume with reduced sodium and a mild, earthy flavor. They are rich in fiber and plant protein and work well in soups, bowls, salads, and tacos.

Can Chickpeas Or White Beans

Can Fat-Free Vegetarian Refried Beans

Can No-Salt-Added Chickpeas

No-salt-added canned chickpeas are cooked garbanzo beans preserved without added sodium. They are a convenient legume that provides plant protein, fiber, and complex carbohydrates.

Can Refried Black Beans

Can White Cannellini Beans

Canned Cannellini Beans

Canned cannellini beans are cooked white kidney beans that are soft, mild, and convenient to use in soups, salads, and stews. They are a nutrient-dense legume that provides plant protein, fiber, and several minerals.

Cannellini Bean

Cannellini beans are white common beans with a mild, nutty flavor and creamy texture, often used in soups, stews, and salads. They are a nutrient-dense legume that provides plant protein and fiber.

Cannellini Bean Sauce

Cannellini Beans Or Other White Bean

Cannellini beans and other white beans are mild, creamy legumes commonly used in soups, stews, salads, and purees. They are a nutrient-dense plant food that provides complex carbohydrates, fiber, and plant protein.

Cannellini Or Great Northern Beans

Cans Beans

Chickpeas (Or Cauliflower Florets)

Chickpeas are edible legumes commonly used in dishes such as hummus, stews, salads, and curries. They have a mild, nutty flavor and a firm texture when cooked.

Chickpeas Kidney Beans And Black Beans

Chickpeas, kidney beans, and black beans are legumes commonly eaten as a combined bean mix or used interchangeably in soups, salads, chilis, and side dishes. They are valued for their fiber, plant protein, and mineral content.

Chickpeas Liquid Drained And Reserved

The drained liquid from cooked or canned chickpeas, often called aquafaba, is a starchy, protein-containing byproduct commonly used as an egg substitute or thickening ingredient. It is related to chickpeas but is nutritionally much less dense than the beans themselves.

Cooked Chickpea

Cooked chickpeas are edible legumes with a mild, nutty flavor and a soft, dense texture when prepared. They are commonly used in dishes such as salads, stews, curries, and hummus.

Dried Green Split Peas (Soaked Overnight) Or 15 Oz Can

Dried green split peas are hulled field peas that cook into a soft texture and are commonly used in soups and stews. They are a nutrient-dense legume providing plant protein, fiber, and complex carbohydrates.

Dried Small Red And/Or Pinto Bean

Dried small red and pinto beans are edible legumes commonly used in soups, stews, chilis, and side dishes. They provide complex carbohydrates, plant protein, and fiber when cooked.

Dry Brown Lentils

Dry Chickpea Spaghetti Or Quinoa Spaghetti

Dry chickpea spaghetti or quinoa spaghetti are pasta alternatives made primarily from chickpeas or quinoa flour. They are typically higher in protein and fiber than refined wheat pasta, though chickpea spaghetti fits the Legumes category more directly than quinoa spaghetti.

Dry Green Lentils

Dry Green Split Pea

Dry green split peas are the dried, hulled, and split seeds of green peas, commonly used in soups, stews, and purees. They are a nutrient-dense legume with a mild flavor and starchy texture when cooked.

Dry Red Lentil Penne Pasta

Dry red lentil penne pasta is a pasta alternative made primarily from milled red lentils. It is generally higher in protein and fiber than traditional refined wheat pasta and fits the imported Legumes category.

Edamame, Shelled

Shelled edamame are immature green soybeans, typically served steamed or cooked. They are a nutrient-dense plant food known for providing protein, fiber, and several vitamins and minerals.

Extra-Firm Lite Silken Tofu

Extra-firm lite silken tofu is a soy-based food made by coagulating soymilk into a smooth, delicate curd with relatively lower fat than regular tofu. It is a versatile plant protein commonly used in both savory dishes and blended preparations.

Fava Beans

Fava beans, also called broad beans, are starchy legumes eaten fresh or dried. They are rich in plant protein and fiber and are commonly used in Mediterranean, Middle Eastern, and North African cuisines.

Fenugreek Seeds, Soaked In Water For 2 Hours, Drained, And Rinsed

Fenugreek seeds are aromatic seeds from a legume commonly used in cooking and sometimes soaked before eating or sprouting. Soaking softens the seeds but does not substantially change their core nutritional profile.

Firm Silken Tofu

Firm silken tofu is a soft, smooth soybean curd with a delicate texture that holds its shape better than regular silken tofu. It is a minimally processed soy food commonly used in savory dishes, soups, and blended preparations.

Firm Tofu (~3/4 Cup), Cubed

Firm tofu is a soy-based food made by coagulating soy milk and pressing the curds into a dense block. It is a versatile plant protein with a mild flavor and relatively low carbohydrate content.

Fresh Or Frozen Pea

Fresh or frozen peas are edible green legumes commonly eaten as a starchy-sweet vegetable side or added to mixed dishes. They provide fiber, plant protein, and several vitamins and minerals.

Fresh Thin Green Bean

Fresh thin green beans are the immature pods of common beans eaten as a vegetable. They are low in calories and provide fiber, vitamins, and plant compounds.

Garbanzo Bean

Garbanzo beans, also called chickpeas, are edible legumes with a firm texture and mildly nutty flavor. They are commonly used in dishes such as hummus, salads, soups, and stews.

Great Northern Bean

Great Northern beans are medium-sized white common beans with a mild flavor and creamy texture. They are a staple legume used in soups, stews, and side dishes.

Green Beans Or Asian Long Bean

Green beans and Asian long beans are immature bean pods eaten as vegetables. They are low in calories and provide fiber, vitamins, and plant compounds.

Green Beans Or Cut-Up Long Bean

Green beans and long beans are immature bean pods eaten as vegetables, though they come from legume plants. They are mild, crisp, and commonly served cooked or raw depending on the variety.

Green Jackfruit

Green jackfruit is the unripe form of jackfruit, a tropical fruit with a mild flavor and fibrous texture often used as a meat substitute in savory dishes. Although it was imported as a legume, it is botanically a fruit, so the original category is clearly wrong.

Green Lentils

Green Red Lentil

Lentils are edible pulses; green and red lentils differ mainly in color, flavor, and cooking texture but share a similar nutrient profile. They are commonly used in soups, stews, curries, and salads.

Green Split Pea

Green split peas are dried, hulled field peas that cook quickly and are commonly used in soups, stews, and purees. They are a legume with a mild, earthy flavor and dense nutritional profile.

Heart-Healthy And Anti-Inflammatory: Cannellini Beans Offer Fiber And Plant-Based Protein To Support Heart Health

Cannellini beans are white common beans with a mild flavor and creamy texture. They are a legume valued for fiber, plant-based protein, and mineral content.

Hummus Or Other Desired Spread

Hummus is a savory spread typically made from chickpeas, tahini, olive oil, and seasonings. It is generally categorized as a legume-based food because chickpeas are the primary ingredient.

Kidney Bean

Kidney bean is a common edible legume with a firm texture and mild flavor, widely used in soups, stews, and chili. It must be thoroughly cooked before eating.

Light Silken-Style Tofu

Light silken-style tofu is a soft soy-based food made by coagulating soy milk into a delicate, custard-like block. It is commonly used in smoothies, sauces, soups, and desserts, and is generally lower in calories and fat than firmer tofu styles.

Lima Bean

Lima beans are starchy legumes with a mild, buttery flavor, eaten fresh or dried. They are a good source of plant protein and fiber and are commonly used in soups, stews, and side dishes.

Mung Bean Sprout

Mung bean sprouts are the young, crisp shoots of germinated mung beans commonly eaten raw or lightly cooked in salads, stir-fries, and soups. They are low in calories and provide water, fiber, and several vitamins and minerals.

Navy Bean

Navy beans are small white common beans with a mild flavor and soft texture when cooked. They are widely used in soups, stews, and baked bean dishes.

Oil-Free Hummu

Pea

Pea usually refers to the small green edible seeds of the pea plant, commonly eaten fresh, frozen, or dried. They have a mildly sweet flavor and are used in a wide range of savory dishes.

Pinto Bean

Pinto bean is a common edible legume with a creamy texture and earthy flavor, widely used in soups, stews, and refried bean dishes. It is a nutrient-dense plant food rich in fiber and plant protein.

Pot O' Bean

Recipe Tofu Ricotta

Tofu ricotta is a plant-based ricotta substitute typically made by crumbling tofu and seasoning it to mimic soft cheese. It is commonly used in lasagna, stuffed pasta, dips, and other dairy-free recipes.

Red Bean

Red bean is a legume, commonly referring to small red beans or adzuki-type beans used in savory and sweet dishes. When cooked, it provides complex carbohydrates, plant protein, and dietary fiber.

Red Beans Or Kidney Bean

Red beans, including kidney beans, are edible legumes commonly eaten cooked in soups, stews, rice dishes, and chili. They are valued for their protein, fiber, and mineral content.

Red Kidney Bean

Red kidney beans are firm, dark red legumes commonly used in chili, stews, rice dishes, and salads. When properly cooked, they are a nutrient-dense source of plant protein, fiber, and minerals.

Red Lentil Pasta

Red Lentils, Dried

Dried red lentils are split lentils that cook quickly and soften into a smooth texture, making them common in soups, stews, and dals. They have a mild, earthy flavor and are a staple plant food in many cuisines.

Red Or Brown Lentil

Red and brown lentils are edible pulses in the legume family, commonly used in soups, stews, curries, and purees. They are nutrient-dense, affordable, and provide plant-based protein and fiber.

Red Or Pinto Bean

Red and pinto beans are common legumes with a mild, earthy flavor and a dense, starchy texture when cooked. They are widely used as affordable sources of plant protein and fiber in soups, stews, chilis, and side dishes.

Refrigerated Steamed Lentil

Refrigerated steamed lentils are cooked lentils sold chilled and ready to eat or reheat. They are legumes with a mild, earthy flavor and a dense, satisfying texture.

Shelled Edamame (Fresh Or Frozen)

Shelled edamame are immature green soybeans, typically sold fresh or frozen and eaten cooked. They are a nutrient-dense legume with a mild, slightly sweet flavor.

Silken Tofu

Silken tofu is a soft, delicate soy-based food made by coagulating soy milk into a smooth custard-like block. It is commonly used in soups, sauces, smoothies, and desserts.

Silken-Style Tofu

Soft Silken Tofu

Soft silken tofu is a smooth, delicate soy-based food made by coagulating soy milk with minimal pressing, resulting in a high-moisture texture. It is commonly used in soups, sauces, smoothies, and desserts.

Soy

Soy is a legume eaten as whole soybeans and used to make foods such as tofu, tempeh, edamame, and soy milk. It is a notable plant source of protein and contains unsaturated fats and bioactive isoflavones.

Spicy Pickled Green Beans

Spicy pickled green beans are green beans preserved in vinegar, salt, and spices, often served as a tangy, crunchy condiment or snack. They are typically low in calories but can be high in sodium due to pickling.

Split Pea

Split peas are dried, peeled peas that cook into a soft texture and are commonly used in soups and stews. They are a nutrient-dense plant food rich in fiber and protein.

Unripe Jackfruit

Unripe jackfruit is the immature form of jackfruit, used as a starchy vegetable with a fibrous, meat-like texture in savory dishes. It is relatively low in fat and provides fiber along with several vitamins and minerals.

Vanilla Bean Frosting

A sweet frosting typically made from sugar, fat, and vanilla flavoring, used as a dessert topping or filling. It is a processed confection rather than a legume, so the imported category is clearly wrong.

Vanilla Bean Pod

Vanilla bean pod is the cured fruit of the vanilla orchid, used primarily as a flavoring in sweet and savory dishes. It provides aroma compounds rather than substantial calories or macronutrients in typical culinary amounts.

Vanilla Bean Split

Split vanilla bean is the cured seed pod of the vanilla orchid, commonly used to flavor desserts, beverages, and sauces. It is a spice rather than a legume.

Vanilla Extract Or Seeds From Half Of A Vanilla Bean Pod

Vanilla extract and vanilla bean seeds are flavoring ingredients derived from cured vanilla pods. They are used in very small amounts and contribute aroma more than meaningful calories or nutrition.

Vanilla Extract Or Vanilla Bean Paste

Vanilla extract and vanilla bean paste are flavoring ingredients made from vanilla beans, typically used in small amounts in baking and desserts. They provide aroma and flavor rather than substantial nutrition.

Yellow Lentils

Yellow lentils are split, hulled lentils that cook quickly and have a mild, earthy flavor. They are a staple legume used in soups, stews, and dals.

Yellow Or Brown Lentil

Yellow and brown lentils are edible pulses from the lentil plant, commonly used in soups, stews, curries, and side dishes. They are a staple legume valued for their protein, fiber, and mineral content.