What Food Category Do Beans Fall Under? A Guide to Their Dual Classification

November 11, 2025 •

3 min read

According to the USDA, beans are uniquely classified under both the Vegetable and Protein food groups. The question, 'what food category do beans fall under?', reveals their dual nutritional identity, making them a remarkably versatile and important component of a healthy diet.

Quick Summary

Beans are botanically legumes, but nutritionally bridge the gap between the vegetable and protein food groups due to their fiber, vitamin, and protein content. Their placement depends on your diet.

Key Points

Dual Classification: Beans are considered both vegetables and proteins under US dietary guidelines like MyPlate.
Legumes, Pulses, and Beans: Botanically, beans are legumes, and their edible dried seeds are called pulses.
Nutrient-Dense Powerhouses: They are rich in fiber, complex carbohydrates, and plant-based protein, with low saturated fat content.
Health Benefits: A bean-rich diet can improve heart health, manage blood sugar, aid weight loss, and support digestive function.
Dietary Flexibility: How you classify beans (as a protein or vegetable) can depend on the rest of your diet, offering flexible meal planning.

The Botanical Classification: Legumes

To understand where beans fit in our diet, it is essential to first clarify their botanical identity. All beans are legumes, but not all legumes are beans. A legume is defined as a plant from the Fabaceae family that bears its seeds within a pod. The edible dried seed from a legume plant is known as a pulse, which includes dried beans, lentils, and peas. The common bean ($Phaseolus vulgaris$) is a well-known example that has been cultivated for thousands of years.

The Nutritional Duality: Protein and Vegetables

While science places beans in the legume family, nutrition classifies them differently based on their rich nutrient profile. Unlike most vegetables, beans offer a substantial amount of plant-based protein and are also packed with fiber and micronutrients, traits typically associated with vegetables. This unique composition is why federal dietary guidelines, like the USDA's MyPlate, place them in two food groups: the Vegetable Group and the Protein Foods Group.

The Case for the Vegetable Group

Beans' high fiber content, alongside other nutrients, supports their classification as a vegetable. They are excellent sources of:

Dietary fiber: A single half-cup serving of cooked beans can provide a significant portion of your daily fiber needs.
Folate: An essential B vitamin important for metabolism and development.
Potassium: A mineral vital for heart and nerve function.

The Case for the Protein Group

Beans are a popular and affordable substitute for meat in many diets, particularly vegetarian and vegan ones, because of their protein content. They provide amino acids necessary for the body to build and repair tissues. However, most beans are considered 'incomplete' proteins, meaning they lack one or more essential amino acids. Combining beans with other foods, like grains, can create a 'complete' protein meal.

How to Categorize Beans in Your Diet

For most people, the dual classification of beans offers flexibility in meal planning. According to MyPlate, if you regularly eat meat, poultry, and fish, you can count beans as vegetables. However, if you rely more on plant-based foods for protein, you can count some or all of your beans toward your Protein Foods Group intake. After meeting your protein recommendations, any extra beans can then be counted as vegetables. This approach ensures you benefit from their unique nutritional combination without over-counting servings.

A Closer Look at Bean Varietals

The vast world of beans offers an array of textures and flavors. Here are a few popular types and their characteristics:

Black Beans: Sweet, with a soft texture, and a high concentration of antioxidants.
Kidney Beans: Red, kidney-shaped beans with a firm texture, commonly used in chili.
Pinto Beans: Beige-colored and creamy, one of the most popular varieties in the Americas.
Navy Beans: Small, white, and mild in flavor, often used for baked beans.
Chickpeas (Garbanzo Beans): Firm and nutty, famously used to make hummus.

Comparison Table: Beans vs. Animal Protein


Nutritional Aspect	Beans (e.g., 1/2 cup cooked pinto)	Animal Protein (e.g., 3 oz cooked lean beef)
Protein	~7-8 grams	~22 grams
Fiber	~7 grams	0 grams
Saturated Fat	Low to none	Higher
Cholesterol	0 milligrams	Present
Micronutrients	High in folate, potassium, magnesium, iron	High in iron, zinc, and B vitamins
Cost	Relatively inexpensive	Generally higher

The Health Benefits of a Bean-Rich Diet

The nutritional power of beans translates into significant health advantages. Regular consumption of beans is associated with:

Reduced Disease Risk Factors: Diets including beans have been shown to reduce LDL ("bad") cholesterol, favorably affect factors for metabolic syndrome, and reduce the risk of heart disease and type 2 diabetes.
Weight Management: The combination of protein and high fiber content helps increase feelings of fullness, which can aid in weight loss or maintenance.
Digestive Health: Fiber promotes regular bowel function and feeds beneficial gut bacteria.
Rich in Antioxidants: Beans, especially darker colored varieties, contain antioxidants that protect the body from cell damage.

Conclusion: Embracing the Best of Both Worlds

So, what food category do beans fall under? The simple answer is that they belong to several, simultaneously. Botanically, they are legumes and pulses, but nutritionally, they are a powerful combination of both a vegetable and a protein source. Their unique composition offers an incredible array of health benefits, from heart protection to improved digestion. By understanding their dual nature, you can fully leverage the versatility and value of beans in your diet. To explore more about how to incorporate them into a balanced meal plan, visit the official MyPlate website, a reliable resource for dietary guidance.

Frequently Asked Questions

A legume is any plant in the Fabaceae family that produces its fruit in a pod. A pulse is the edible dried seed of a legume, including dried beans, lentils, and peas. Beans are a specific type of pulse.

Beans have a unique nutritional makeup, containing both significant amounts of fiber and key micronutrients (like vegetables) and a substantial amount of protein (like meat). Dietary guidelines reflect this by allowing them to be counted in either category, depending on your overall diet.

No, green beans (or string beans) are classified differently. Since the entire pod is eaten while it is still immature and fresh, they are considered a vegetable and placed in the 'Other Vegetables' subgroup by MyPlate, not the protein or bean/pulse subgroup.

With the exception of soy, most beans are incomplete proteins, meaning they lack one or more of the nine essential amino acids. They can be combined with other plant-based foods, such as grains, to provide a complete protein profile over the course of a day.

Beans contain complex carbohydrates called oligosaccharides that the body cannot easily digest, leading to gas. To reduce this effect, you can soak dried beans overnight and discard the water before cooking, or rinse canned beans thoroughly.

While the nutritional content is similar, preparation and processing can cause slight differences. You can control the sodium level by rinsing canned beans, and some nutrients may be lost during the soaking and cooking process for dried beans.

All beans offer health benefits, but darker colored beans like black beans, kidney beans, and pinto beans tend to have higher antioxidant levels. Their specific health benefits can also vary depending on their unique nutritional profile.