Understanding Which Vegetables Are Classed as Legumes

December 19, 2025 •

2 min read

According to the USDA, beans and peas can be counted in both the vegetable and protein food groups, highlighting a common source of dietary confusion. This dual classification exists because the botanical definition of a legume and its culinary use as a vegetable often overlap, creating a nuanced relationship between these plant-based foods.

Quick Summary

The classification of certain vegetables as legumes depends on botanical factors, maturity at harvest, and culinary application. While all legumes are botanically fruits, many are used culinarily as vegetables. Fresh varieties like green beans and peas act as vegetables, whereas dried seeds, known as pulses, are nutritionally distinct protein sources.

Key Points

Legumes are botanically fruits: All legumes come from the Fabaceae plant family and produce seeds in pods, making them technically fruits, not vegetables.
Culinary use determines 'vegetable' status: Many legumes, such as green beans and fresh peas, are harvested young and consumed as vegetables in cooking.
Pulses are dried legumes: The term 'pulse' refers to the dried, edible seeds of mature legume plants, like lentils, chickpeas, and kidney beans.
Dual dietary classification: Due to their high fiber and protein content, the USDA classifies dried beans and peas in both the vegetable and protein food groups.
Peanuts and soybeans are special cases: Peanuts are legumes, not tree nuts, but are nutritionally high in fat. Soybeans are also legumes, with a high oil content, that can be eaten fresh (edamame) or processed.
Corn is not a legume: Corn is a grain, a fruit, and a vegetable, but it is not a member of the legume family.

The question of which vegetables are classed as legumes often arises due to the difference between botanical and culinary definitions. Botanically, a legume is a plant from the Fabaceae family that produces a pod containing seeds. All beans, peas, and lentils fall into this category. The culinary definition of a vegetable, however, refers to any edible part of a plant used in savory dishes. This distinction explains why some foods are botanically legumes but are commonly used as vegetables.

Botanical vs. Culinary Classification

While all legumes are technically fruits because they develop from a flower's ovary and contain seeds within a pod, their use in cooking often dictates their common classification. Foods like green beans are immature legume pods used as vegetables. Fresh green peas are also legume seeds consumed as starchy vegetables. Their botanical origin remains legume, regardless of culinary application.

Fresh Legumes Used as Vegetables

Several legumes are harvested and eaten fresh, functioning as vegetables in meals. These include:

Green Beans: Immature pods eaten as vegetables.
Snap Peas and Snow Peas: Legumes where the entire pod is edible.
Edamame: Immature soybeans, typically steamed and served in the pod.

Dried Legumes (Pulses)

Legumes allowed to mature and dry on the plant are called pulses. These dried seeds are a significant source of protein, fiber, and carbohydrates, leading to their classification in the protein food group. Examples include:

Lentils: Various types like brown, red, and green.
Chickpeas: Also known as garbanzo beans, used in dishes like hummus.
Dry Beans: This category includes popular beans like kidney, black, pinto, and navy beans.

Fresh vs. Dried Legumes Comparison


Feature	Fresh Legumes (e.g., Green Beans)	Dried Legumes (Pulses) (e.g., Lentils)
Harvest Time	Immature pods/seeds	Mature, dry seeds
Culinary Use	Primarily as vegetables	Often as protein sources
Nutritional Profile	Higher water, lower protein	High protein, fiber, starch
Dietary Grouping	May be 'other' or 'starchy' vegetables	Frequently in protein group
Examples	Green beans, snap peas, edamame	Lentils, chickpeas, kidney beans

Unique Legumes: Peanuts and Soybeans

Some legumes have distinct characteristics. Peanuts are legumes but are nutritionally grouped with nuts due to their high-fat content, despite growing underground and not being a tree nut. Soybeans, another legume, have a high oil content and can be consumed fresh as edamame or processed from their mature, dried state. These legumes are sometimes classified differently in dietary contexts due to their unique nutritional profiles. The USDA offers further details on legumes.

Conclusion

In summary, while all legumes are botanically defined by their pod-producing nature within the Fabaceae family, their classification as vegetables often depends on how they are used culinarily. Freshly harvested legumes like green beans and peas are treated as vegetables, while their mature, dried counterparts, known as pulses, are primarily recognized for their significant plant-based protein content. Understanding this distinction helps clarify the relationship between legumes and the foods we commonly consider vegetables.

Frequently Asked Questions

Green beans are both. Botanically, they are legumes because they are the immature pods of a plant from the Fabaceae family. Culinarily, they are used and classified as vegetables.

A legume is the plant itself or its pod. A pulse is the dried, edible seed from a legume plant, such as a dried pea or lentil.

Yes, a peanut is a legume. Despite its name, it is not a tree nut and belongs to the same plant family as peas and beans. Nutritionally, it is similar to tree nuts due to its fat content.

Chickpeas are legumes and are considered pulses because they are the dried seed. They are a versatile legume used in many dishes, including hummus.

The distinction depends on the maturity at harvest. Fresh legumes like green beans are treated as vegetables, while dried legumes (pulses) like lentils and chickpeas are higher in protein and counted in the protein food group.

Yes, peas are legumes. Fresh green peas are often considered starchy vegetables, while dried split peas are pulses and can be counted as a protein food.

Soybeans are a legume. The immature green soybean, known as edamame, is used as a vegetable, while mature, dried soybeans can be used for oil or other products and counted as protein.

No, corn is not a legume. It is a grain, a member of the grass family, and is not related to legumes.