What Vegetables Are Classed as Legumes?

November 26, 2025 •

4 min read

According to botanists, a legume is a plant from the Fabaceae family that produces fruit in a pod, like peas and beans. While many are considered vegetables in the kitchen, it's important to understand the technical definition to know what vegetables are classed as legumes, including lentils, chickpeas, and soybeans.

Quick Summary

This article explains the botanical classification of legumes, distinguishing them from other vegetables. It clarifies that many foods we treat as vegetables, such as peas and green beans, are technically legumes. The content explores common examples, nutritional differences between fresh legumes and dried pulses, and the importance of these versatile plants in a healthy diet.

Key Points

Botanical vs. Culinary: While many are considered vegetables for cooking, foods like peas and beans are botanically legumes because they grow in pods on plants of the Fabaceae family.
Legumes are a broad category: The term 'legume' encompasses all plants in the pea family, including those eaten fresh (like green beans) and those harvested as dry seeds (pulses).
Examples of Legume-Vegetables: Common examples include fresh peas, green beans, edamame (young soybeans), lima beans, and fava beans.
Pulses are dried legumes: The dried, edible seeds of legume plants, such as lentils, chickpeas, and dried beans, are specifically called pulses.
Nutritional Powerhouses: These versatile plants are rich in protein, dietary fiber, B vitamins, and various minerals, offering significant health benefits.
Environmental Impact: Legumes enrich soil fertility by fixing nitrogen, reducing the need for synthetic fertilizers in agriculture.

Understanding the Legume Family

Legumes are a family of plants scientifically known as Fabaceae, or the pea family. These plants are characterized by their fruit, a simple, dry pod that splits open to release seeds when mature. The legume family is the third largest flowering plant family and contains a vast diversity of species, including many that are staple foods around the world. From a culinary perspective, this classification can be confusing, as we often categorize peas, green beans, and even peanuts differently in our day-to-day cooking.

The Botanical vs. Culinary Distinction

To clarify which vegetables are technically legumes, it's helpful to distinguish between botanical and culinary terms. Botanically, any plant from the Fabaceae family is a legume. This includes the entire plant—leaves, stems, and pods. In the kitchen, however, we use different parts of these plants in various ways, leading to their common categorization as vegetables.

For example, green beans are harvested and eaten fresh, much like other podded vegetables, but they are still legumes. Peas are another prime example; fresh, shelled peas are considered starchy vegetables, while their dried counterparts are known as pulses. This distinction is crucial for understanding why many foods fit into both the vegetable and legume categories, depending on how they are harvested and consumed.

Common Vegetable-Legumes

Here is a closer look at some of the most common vegetables that are botanically classed as legumes:

Green Beans: Often called string beans, these are the young, unripe pods of the common bean plant. They are eaten whole and are a good source of vitamins and antioxidants.
Peas: This includes garden peas, snow peas, and sugar snap peas. The entire pod of snow and snap peas is edible, while only the seeds of garden peas are typically consumed.
Soybeans: These are versatile legumes harvested for various uses. Edamame is the immature, green soybean often served in the pod, while mature, dried soybeans are used for tofu, soy milk, and tempeh.
Lima Beans: Also known as butter beans, these are flat, edible seeds that can be eaten fresh or dried.
Fava Beans: Also known as broad beans, these are a larger, edible seed that can be eaten fresh or dried and are one of the earliest cultivated legumes.
Chickpeas (Garbanzo Beans): These round legumes are used in dishes like hummus and falafel and are widely incorporated into many cuisines worldwide.

Pulses: The Dried Legumes

While the term 'legume' covers the entire plant and its parts, the term 'pulse' refers specifically to the edible, dried seeds of legume plants. This distinction is important for nutritional content and culinary use. Dried legumes like lentils, dried peas, and dried beans (kidney, black, navy, pinto) are all pulses and offer concentrated protein and fiber.

Nutritional Comparison: Legume-Vegetables vs. Non-Legume Vegetables

Legumes, including the 'vegetable' types, have a distinct nutritional profile compared to many other common vegetables. While leafy greens and root vegetables are rich in certain vitamins and minerals, legumes provide a substantial amount of protein, making them unique.


Feature	Legume-Vegetables (e.g., Peas, Green Beans)	Non-Legume Vegetables (e.g., Broccoli, Spinach)
Protein Content	Generally higher (e.g., peas, edamame) to moderate (e.g., green beans)	Typically low to moderate
Fiber Content	High in both soluble and insoluble fiber	High, especially in leafy and fibrous varieties
Carbohydrate Type	Higher in starch and complex carbohydrates	Lower in starch, except for starchy vegetables like potatoes
Micronutrients	Excellent source of B vitamins (folate), iron, zinc, and magnesium	Rich in a variety of vitamins and minerals; content varies by type
Energy Source	Balanced source of protein and complex carbs	Primary source of vitamins, minerals, and dietary fiber

The Environmental Benefits of Legumes

Beyond their nutritional value, legumes play a significant role in sustainable agriculture. Many legume plants have a unique symbiotic relationship with nitrogen-fixing bacteria in their root nodules. These bacteria convert atmospheric nitrogen into a usable form for the plant, enriching the soil with nitrates. This natural fertilization reduces the need for synthetic nitrogen fertilizers, making legumes an excellent choice for crop rotation and improving soil health.

Culinary Applications and Health Benefits

Incorporating legumes, including those often considered vegetables, into your diet is a fantastic way to boost your nutritional intake. Fresh peas and green beans can be added to salads, stir-fries, and side dishes. Dried pulses like lentils and chickpeas are staples in soups, stews, curries, and vegan meat alternatives. This versatility makes them easy to integrate into a wide range of meal plans.

The health benefits of regular legume consumption are well-documented. Their high fiber content aids digestion and heart health by lowering bad cholesterol. Studies also suggest they may play a role in reducing the risk of certain cancers and managing blood pressure.

Conclusion: A Nutritious and Versatile Family

In conclusion, many foods we regularly think of as vegetables—such as green peas, green beans, and soybeans—are botanically classified as legumes. This group includes fresh pod-bearing plants, as well as their mature, dried seeds (pulses) like lentils and chickpeas. While the lines between culinary 'vegetable' and scientific 'legume' can be blurry, understanding this classification helps appreciate the unique nutritional profile of these plants. Their rich content of protein, fiber, and essential minerals, combined with their environmental benefits, solidifies their position as a versatile and crucial component of a healthy diet.

For more detailed nutritional information and recipes, an excellent resource can be found on the Harvard T.H. Chan School of Public Health website.

Frequently Asked Questions

A legume is a specific type of plant from the Fabaceae family that produces pods with seeds inside. A vegetable is a broader culinary term that can refer to any edible part of a plant, like the roots, leaves, or stems. Many foods we call vegetables, such as peas and green beans, are technically legumes.

Yes, green beans are a legume. They are the immature, edible pods of the common bean plant, which is part of the legume family. They are considered both a vegetable in the kitchen and botanically a legume.

Yes, peas are a type of legume. This includes garden peas, snow peas, and sugar snap peas. When peas are harvested fresh, they are often referred to as starchy vegetables. When they are dried, they become pulses.

Lentils are both. Botanically, they are legumes because they are the seeds of a plant in the Fabaceae family. Culinarily, they are often used in dishes like vegetables. Specifically, because they are harvested as dry seeds, they are also classified as pulses.

Despite their name, peanuts are not nuts; they are legumes. They grow underground in a pod and are botanically a member of the pea family. They are often grouped with nuts due to their high fat and protein content, but they are technically legumes.

Besides peas, green beans, and lentils, other examples of legumes include chickpeas (garbanzo beans), kidney beans, black beans, soybeans (edamame), and lima beans.

The term 'pulse' specifically refers to the dried, edible seeds of legume plants. For example, lentils, dried peas, and dried chickpeas are all pulses. This helps distinguish them from other legumes harvested and eaten fresh, like green beans.