A humble vegetable has taken center stage, shedding its simple reputation. Beans, along with their legume relatives such as peas and lentils, are no longer just known for their fiber but have emerged as a key source of protein in the latest dietary recommendations.
On Tuesday, the 2025 US Dietary Advisory Committee unveiled its report emphasizing the health and environmental benefits of legumes. Dr. Christopher Gardner, a committee member, proposed placing beans, peas, and lentils as top protein choices in MyPlate, the government’s dietary guide, while moving meat, including lean meat, to the end of the protein list.
Legumes offer rich nutrition, including essential vitamins, minerals, protein, and fiber, while contributing less environmental harm compared to animal protein. Additionally, the committee recommended reducing red meat, processed foods, and refined grains while increasing the consumption of fruits, vegetables, nuts, and whole grains.
Adzuki beans, or red mung beans, contain more fiber than many other varieties.
This report also addressed concerns about ultraprocessed foods, linking them to obesity and chronic health conditions. However, limited research evidence meant no immediate actions were recommended. These findings will shape the upcoming 2025-2030 US Dietary Guidelines, emphasizing plant-based diets and health equity while addressing ultraprocessed food concerns in the future.
