List of Legumes Used in Cooking
The list of legumes used in cooking includes different types of legumes. This list covers common legumes that can be used in recipes and culinary applications.
Categories:
Legumes used in cooking in general are known for their high protein content and nutritional value. Here is a list of commonly used legumes in cooking:
Bean Varieties
- White kidney beans
- Kidney beans
- Black beans
- Pinto beans
- Navy beans
- Butter beans
- Cannellini beans
- Great Northern beans
- Adzuki beans (red beans - Asian)
- Mung beans (green beans)
- Fava beans (broad beans)
- Green beans
- Yellow beans
- Borlotti beans
- Cranberry beans
- Flageolet beans
- Tepary beans
- Jacobs cattle beans
- Romano beans
Lentil Varieties
- Red lentils
- Green lentils
- Brown lentils
- Beluga lentils
- Yellow lentils
- Coral lentils
- French lentils (Le Puy)
- Petite crimson lentils
- Macachiados lentils
Chickpea Varieties
- Yellow chickpeas (garbanzo beans)
- Black chickpeas (kala chana)
- Green chickpeas
- Kabuli chickpeas
- Desi chickpeas
- Bengal gram
Types of Peas
- Split pea
- Green pea
- Yellow pea
- Fresh pea
- Snap pea
- Snow pea
- Field pea
- Black-eyed pea
- Cowpea
Black-eyed pea and similar
- Black-eyed pea
- Flower pea
- Red pea
- Yard-long bean
- Asparagus bean
Soybean Products
- Soybeans
- Edamame (fresh soybean)
- Soybean flour
- Tofu (bean curd)
- Tempeh
- Miso
- Natto
Types of Beans
- Fresh pea
- Dried pea
- Broad bean
- Horse bean
- Windsor bean
Lupin (Lupin)
- White lupin
- Blue lupin
- Yellow lupin
- Andean lupin
Common in Turkish Cuisine
- Dermason bean
- Horoz bean
- Sugar bean
- Ispir bean
- Göynük bean
- Akdağ bean
- Çali bean
- Antalya bean
Legumes of the Indian Subcontinent
- Chana dal (slit chickpea)
- Moong dal (mung bean)
- Masoor dal (red lentil)
- Toor dal (pigeon pea)
- Urad dal (black gram)
- Kulthi dal (horse gram)
- Rajma (red bean)
African Legumes
- Bambara groundnut
- African yam bean
- Kersting’s groundnut
- Pigeon pea
- Cowpea
South American Legumes
- Lima bean
- Runner bean
- Tepary bean
- Jicama bean
- Velvet bean
Asia Pacific Legumes
- Winged bean
- Guar bean
- Cluster bean
- Jack bean
- Sword bean
- Moth bean
Fresh (Young) Legumes
- Green beans
- Fresh peas
- Fresh broad beans
- Fresh black-eyed peas
- Edamame
- Sugar snap peas
Processed Legume Products
- Hummus (chickpea paste)
- Dal (Indian lentil soup)
- Falafel
- Besan (chickpea flour)
- Soy sauce
- Fermented soy products
Protein Content (Approx. per 100g):
- Lentils: 24g protein
- Chickpeas: 19g protein
- Beans: 21g protein
- Peas: 23g protein
- Soybeans: 36g protein
Important Notes:
- Legumes are not a complete protein source, complete protein is obtained when consumed with grains
- They should not be consumed raw, they must be cooked
- Some types (especially red beans) can be poisonous if not cooked well
- There are more than 40,000 types of legumes worldwide.
- The freshness of legumes is important in terms of taste and nutritional value.