Protein Family
Legumes are a plant family that includes beans, lentils, chickpeas, peas and soybeans. When harvested dry, many of these are known as pulses — the world's oldest and most affordable protein source.
Protein values are per 100g of dry, uncooked ingredient. Actual values vary by variety and brand.
The family tree
A quick map of what belongs where. Click any linked ingredient to open its full guide — nutrition, cooking, buying, and recipes.
When dried, they are called…
They can be sold whole or split.
Black, kidney, pinto, cannellini — the global protein staple.
Chickpeas are a filling pulse with a mild, nutty flavour and a firm, creamy texture. They are rich in plant protein and fibre, making them useful for vegetarian meals that need structure, substance and slow-release energy. They are not a complete protein on their own, but they pair naturally with grains, seeds, nuts, eggs or dairy across the day.
Lentils are one of the most useful vegetarian protein staples: affordable, quick-cooking, high in fibre and easy to use across many cuisines. They are not a complete protein on their own, but they pair naturally with grains, seeds, nuts or dairy to create balanced, filling meals.
Ancient Mediterranean bean — quietly one of the highest-protein plants.
Technically a legume — one of the densest protein snacks.
The only plant with a complete amino acid profile in one package.
Made from fermented soybeans. Cultured whole soybean cake — nutty, dense, alive.
Tofu, or bean curd, is a plant-based food made by curdling soy milk and pressing it into solid blocks. Because it has a mild flavor, tofu easily absorbs the spices, sauces, and marinades you cook it with.