Table 1.

Vegetable protein sources from legumes ¹.

Food	Energy 2	Protein 3	Carbohydrate 3	Fats 3	Fibre 3	PUFA 3,4	Iron 5	Calcium 5
Azuki beans	329	19.87	62.90	0.53	12.7	0.113	4.98	66
Fava beans	341	26.12	58.29	1.53	25.0	0.627	6.70	103
Chickpeas	378	20.47	62.95	6.04	12.2	2.731	4.31	57
Green peas	352	23.82	63.74	1.16	25.5	0.495	4.82	37
Kidney beans	333	23.58	60.01	0.83	24.9	0.457	8.20	143
Lentils	352	24.63	63.35	1.06	10.7	0.526	6.51	35
Lima beans	338	21.46	36.38	0.69	19.0	0.309	7.51	81
Lupins	371	36.17	40.37	9.74	18.9	2.439	4.36	176
Mug beans	347	23.86	62.62	1.15	16.3	0.384	6.74	132
Mungo beans	341	25.21	58.99	1.64	18.3	1.071	7.51	138
Navy beans	337	22.33	60.75	1.50	15.3	0.873	5.49	147
Peanuts	567	25.8	16.13	49.24	8.5	15.558	4.58	92
Pinto beans	347	21.42	62.55	1.23	15.5	0.407	5.07	113
Soy beans	446	36.49	30.16	19.94	9.3	11.255	15.70	277

¹ From USDA Food Composition Databases [15]. ² Kcal per 100 g. ³ g per 100 g. ⁴ PUFA: polyunsaturated fatty acids. ⁵ mg per 100 g.