Site Map

Healthy food trends - beans and legumes

Healthy food trends - pulses; Healthy eating - beans and legumes; Weight loss - beans and legumes; Healthy diet - beans and legumes; Wellness - beans and legumes

Legumes are large, fleshy, colorful plant seeds. Beans, peas, and lentils are all types of legumes. Vegetables such as beans and other legumes are an important source of protein. They are a key food in healthy diets and have many benefits.

Beans, lentils, and peas come in many options, cost little money, and are easy to find. Soft and earthy-flavored, legumes can be eaten in many ways.

I Would Like to Learn About:

Information

TYPES OF LEGUMES

Beans:

Other legumes:

WHY THEY ARE GOOD FOR YOU

Beans and legumes are rich in plant protein, fiber, B-vitamins, iron, folate, calcium, potassium, phosphorus, and zinc. Most beans are also low in fat.

Legumes are similar to meat in nutrients, but with lower iron levels and no saturated fats. The high protein in legumes makes them a great option in place of meat and dairy products. Vegetarians often substitute legumes for meat.

Legumes are a great source of fiber and may help you have regular bowel movements. Just 1 cup (240 mL) of cooked black beans will give you 15 grams (g) of fiber, which is over half the recommended daily amount for adults.

Legumes are packed with nutrients. They are low in calories, but their fiber and protein make you feel full. The body uses the carbohydrates in legumes slowly, providing steady energy for the body, brain, and nervous system. Eating more legumes as part of a healthy diet can help lower blood sugar and blood pressure.

Beans and legumes contain antioxidants that help prevent cell damage and fight disease and aging. The fiber and other nutrients benefit the digestive system and may even help prevent digestive cancers.

HOW THEY ARE PREPARED

Legumes can be added to any meal, for breakfast, lunch, or dinner. Once cooked, they can be eaten warm or cold.

Most dry beans (except peas and lentils) need to be rinsed and soaked before cooking.

You can also bring dried beans to a boil, take the pan off the burner, and let them soak for 2 hours. Soaking overnight or after boiling makes them less likely to give you gas.

To cook your beans:

To add cooked or canned beans to your diet:

To reduce the gas caused by eating beans:

WHERE TO FIND LEGUMES

Legumes may be purchased at any grocery store or online. They don't cost a lot of money and can be stored for a long time. They come in bags (dried beans), cans (already cooked), or jars.

RECIPE

There are many delicious recipes using beans. Here is one you can try.

Ingredients

Instructions

Carefully drain the liquid from one can of black beans. Pour the drained black beans into a bowl. Use a potato masher to mash the beans until they are no longer whole. Set the mashed beans aside.

  1. Chop the onion into one quarter inch pieces. Set the onions aside.
  2. Peel the garlic cloves and mince them finely. Set the garlic aside.
  3. In a medium saucepan, heat your cooking oil over medium high heat. Add the onions and sauté for 1 to 2 minutes.
  4. Stir in the garlic and cumin and cook for 30 seconds more.
  5. Stir in the mashed black beans and the second can of black beans, including the juice.
  6. When the beans begin to boil, reduce the heat to low, stir in the salt and oregano and simmer for 10 minutes, uncovered.

Source: United States Department of Agriculture

References

Physician Committee for Responsible Medicine. Protein. www.pcrm.org/good-nutrition/nutrition-information/protein. Accessed June 10, 2022.

United States Department of Agriculture: Choose My Plate.gov website. Beans and peas are unique foods. www.myplate.gov/eat-healthy/protein-foods/beans-and-peas. Accessed June10, 2022.

US Department of Agriculture and US Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th ed. www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_for_Americans_2020-2025.pdf. Updated December 2020. Accessed June 10, 2022.

BACK TO TOP

Review Date: 6/22/2022  

Reviewed By: Stefania Manetti, RD/N, CDCES, RYT200, My Vita Sana LLC - Nourish and heal through food, San Jose, CA. Review provided by VeriMed Healthcare Network. Also reviewed by David C. Dugdale, MD, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team.

ADAM Quality Logo
Health Content Provider
06/01/2025

A.D.A.M., Inc. is accredited by URAC, for Health Content Provider (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics. This site complied with the HONcode standard for trustworthy health information from 1995 to 2022, after which HON (Health On the Net, a not-for-profit organization that promoted transparent and reliable health information online) was discontinued.

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997- 2024 A.D.A.M., a business unit of Ebix, Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

A.D.A.M. content is best viewed in IE9 or above, Firefox and Google Chrome browser.