Which Beans Have the Most Phosphorus? A Detailed Nutritional Guide

October 19, 2025 •

3 min read

According to the National Kidney Foundation, soybeans and lentils contain some of the highest concentrations of this essential mineral, making it important to know which beans have the most phosphorus for dietary planning. Understanding the phosphorus content in different beans is key for managing mineral intake, especially for those with specific health conditions.

Quick Summary

This guide outlines the phosphorus content in various types of cooked beans, with soybeans and lentils typically containing the highest amounts. It explains how processing and bioavailability affect the absorption of phosphorus from plant sources compared to animal products.

Key Points

Soybeans and Lentils Top the List: Cooked soybeans and lentils generally contain the most phosphorus per serving compared to other common bean varieties.
Bioavailability is Key: A large portion of the phosphorus in beans is in the form of phytate, which the human body does not fully absorb, making it less of a concern than phosphorus from animal products or additives.
Cooking and Processing Matter: Soaking dried beans or using canned and rinsed beans can reduce the overall phosphorus content.
Manage Phosphorus for Kidney Health: For individuals with kidney disease, monitoring phosphorus intake from all sources, including high-phosphorus beans, is often necessary.
Consider the Whole Nutritional Picture: High-phosphorus beans are also rich in other vital nutrients like fiber and protein, making them a healthy dietary choice for most people.
Compare a Range of Beans: The phosphorus content varies widely, from the high levels in soybeans and lentils to the much lower levels found in black-eyed peas.
Avoid Added Phosphates: Be vigilant about checking food labels for added phosphate ingredients, especially if monitoring mineral intake.

Understanding Phosphorus in Beans

Phosphorus is an essential mineral that plays a crucial role in the body, from building strong bones and teeth to assisting with energy production and nerve function. While many people focus on getting enough, some individuals, particularly those with chronic kidney disease, need to monitor and sometimes limit their intake. Beans are a protein and fiber-rich part of a healthy diet, but their phosphorus content can vary significantly. The type of bean, how it's prepared, and whether it's dried or canned can all influence its final mineral count.

The Highest Phosphorus Beans

When examining cooked beans, some consistently stand out for their higher phosphorus levels, which are presented below based on common serving sizes.

Soybeans: Both mature and boiled, soybeans are a powerhouse of phosphorus. One cup of boiled soybeans can provide over 400 mg of phosphorus, making them one of the richest bean sources.
Lentils: These small, versatile legumes are also very high in phosphorus. A half-cup serving of cooked lentils can contain as much as 178 mg.
Navy Beans: A popular choice for their creamy texture, navy beans are another top contender. A single cup of cooked navy beans provides a significant amount of phosphorus, around 286 mg.
Kidney Beans: Often used in chilis and stews, kidney beans offer a substantial dose of phosphorus, with a half-cup containing approximately 178 mg when cooked from dried. Canned versions may contain slightly less due to processing.

The Role of Bioavailability: Phytates Explained

An important distinction to make when discussing plant-based phosphorus is its bioavailability. Unlike the highly absorbable phosphorus found in animal products and phosphate additives, a large portion of the phosphorus in beans is bound to a compound called phytic acid, or phytate. Because humans lack the enzyme (phytase) to break down phytic acid efficiently, only a fraction of the total phosphorus is absorbed by the body. This is particularly relevant for individuals managing phosphorus intake for kidney health, as the non-absorbable phosphorus doesn't contribute to blood levels.

Cooking methods can also influence phosphorus content and absorption:

Soaking: Soaking dried beans overnight and discarding the water can help reduce the phytic acid content.
Canning: Canned beans, which are cooked under high pressure, often have lower phosphorus and potassium levels compared to home-cooked dried beans. Rinsing and draining canned beans can further reduce mineral content.

Phosphorus Content Comparison of Cooked Beans

To provide a clearer picture, here is a comparison table outlining the approximate phosphorus content per cooked serving for several types of beans.


Type of Bean	Serving Size (cooked)	Approximate Phosphorus (mg)	Additional Notes
Soybeans	1 cup	421	Boiled; a very high source
Lentils	1/2 cup	178	Mature, boiled
Kidney Beans	1/2 cup	178	Mature, boiled
White Beans	1/2 cup	150	Mature, cooked
Navy Beans	1/2 cup	131	Cooked
Chickpeas (Garbanzo)	1/2 cup	137	Cooked
Pinto Beans	1/2 cup	125	Cooked
Black Beans	1/2 cup	120	Cooked
Lima Beans	1/2 cup	96	Cooked
Black-Eyed Peas	1/2 cup	42	Cooked, significantly lower

Practical Dietary Considerations

When incorporating beans into your diet, especially if you need to manage your phosphorus intake, there are a few practical steps to take:

Rinse Canned Beans: For canned beans, rinsing them thoroughly under running water can help wash away some of the minerals and sodium from the canning liquid.
Check Labels: Be aware of products with added phosphate salts, which are highly absorbed by the body. Always check ingredient lists for terms like 'phosphate' or 'phosphoric acid'.
Balance Your Diet: Remember that phosphorus intake should be considered as part of your overall diet. Beans also provide valuable nutrients like protein, fiber, and iron.
Consult a Professional: For those with specific health concerns like kidney disease, consulting with a doctor or a registered dietitian is essential for personalized dietary guidance.

Conclusion: Making Informed Choices

Ultimately, selecting which beans to eat depends on your individual nutritional goals. Soybeans, lentils, and kidney beans are excellent choices for those seeking a higher plant-based phosphorus boost, while black-eyed peas offer a lower phosphorus alternative. The key is to understand the difference in bioavailability and how preparation methods can affect mineral content. By making informed choices, you can enjoy the many health benefits that beans offer while effectively managing your phosphorus intake. For a deeper understanding of mineral management in the context of kidney health, consider the resources available from the National Kidney Foundation.

Frequently Asked Questions

Canned beans are typically lower in phosphorus and potassium than dried beans because some of the minerals leach into the water during the canning process. For an even lower mineral count, it is recommended to drain and rinse canned beans before use.

No, a significant amount of the phosphorus in beans is not fully absorbed by the body. This is because it is bound to phytic acid, and humans lack the necessary enzymes to break down this compound efficiently.

You can reduce the phosphorus content in dried beans by soaking them for an extended period, such as overnight, before cooking. For canned beans, thoroughly rinsing them under running water can help remove some of the minerals.

Yes, cooked lentils are among the highest in phosphorus, often comparable to or higher than many other common beans. A half-cup serving contains approximately 178 mg of phosphorus.

Among commonly available beans, black-eyed peas have a relatively low phosphorus content. A half-cup of cooked black-eyed peas contains only about 42 mg of phosphorus.

Soaking can reduce some of the mineral and vitamin content, but it also helps decrease the level of phytic acid, which improves mineral absorption. The benefits of improved digestion and reduced anti-nutrients often outweigh the minimal loss of some vitamins.

People with kidney disease should consult a dietitian or doctor to determine appropriate bean intake. Since the phosphorus in beans is less absorbable, moderate consumption may be acceptable and offer important nutritional benefits like fiber. The focus is often on limiting inorganic phosphates from additives.

The phosphorus in animal products like meat is highly bioavailable, meaning the body absorbs a much higher percentage. In contrast, the phosphorus in beans is largely bound to phytic acid and is not fully absorbed, making it a different dietary consideration.