TABLE 2.
Protein and fiber content of selected legumes (per 100 g cooked) from the USDA’s FoodData Central1
| Legume | USDA FDC ID | Protein |
Fiber |
|
|---|---|---|---|---|
| (g) | % kcal | (g) | ||
| Soybeans | 174271 | 18.21 | 42.35 | 6.0 |
| Lupin | 173804 | 15.57 | 53.69 | 2.8 |
| Lentils | 175254 | 9.02 | 31.65 | 7.9 |
| Pinto beans | 175200 | 9.01 | 25.20 | 9.0 |
| Great Northern beans | 173790 | 8.33 | 28.24 | 7.0 |
| Kidney beans (red) | 175242 | 8.67 | 27.31 | 7.4 |
| Black beans | 175237 | 8.86 | 26.85 | 8.7 |
| Mung beans | 175255 | 7.02 | 26.74 | 7.6 |
| Peas (green) | 170102 | 5.36 | 25.52 | 5.5 |
| Navy beans | 173794 | 8.23 | 23.51 | 10.5 |
| Adzuki beans | 173789 | 7.52 | 23.50 | 7.3 |
| Lima beans | 169316 | 6.81 | 22.15 | 5.3 |
| Garbanzo beans | 173799 | 8.86 | 21.61 | 7.6 |
1
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.