Lentils, Beans & Legumes
Explore 10 ingredients and additives classified under Lentils, Beans & Legumes. Check forensic animal derivations, E-numbers, and verified plant swaps.
9
100% Plant-Based
0
Animal Derived
0
Check Required
All Lentils, Beans & Legumes (10)
Aquafaba
✓ VeganAquafaba is the viscous liquid obtained from cooking chickpeas or draining canned chickpeas. Its unique starch-protein matrix mimics egg whites.
Chickpeas
✓ VeganChickpeas (Cicer arietinum) are nutrient-packed annual legumes, providing protein, fiber, and producing aquafaba cooking liquid.
Edamame
✓ VeganEdamame are young, green whole soybeans harvested before ripening. 100% natural plant food with ~18.5g complete protein per cooked cup.
Guar Gum (E412)
✓ VeganGuar gum is extracted from the ground endosperm of the guar bean (Cyamopsis tetragonoloba). 100% plant-based thickening and stabilizing agent.
Lentils
✓ VeganLentils (Lens culinaris) are edible legumes known for high protein, dietary fiber, iron, and folate.
Miso Paste
✓ VeganTraditional miso is made by fermenting whole soybeans with salt and koji (Aspergillus oryzae culture). 100% plant-based probiotic umami seasoning.
Peanut Butter
⚠ CheckThe vast majority of peanut butter is 100% vegan, made simply from roasted peanuts, salt, and plant oils. A few specialty brands contain bee honey or animal-derived mono-and-diglycerides.
Soy Milk
✓ VeganSoy milk is produced by soaking, grinding, and boiling dry soybeans with water.
Tempeh
✓ VeganTraditional Indonesian food made by fermenting cooked whole soybeans with Rhizopus oligosporus mold.
Tofu
✓ VeganTofu is made by coagulating fresh soy milk, pressing the curds into solid blocks. 100% plant-based.
Understanding Lentils, Beans & Legumes in Plant-Based Diets
Biochemical Origins & Production
Ingredients in the Lentils, Beans & Legumes category can stem from plant crops, microbial fermentation, mineral synthesis, or animal byproducts. In modern industrial food processing, identical chemical compounds are frequently produced via both botanical and animal extraction routes.
When an ingredient has dual-source origin (such as glycerin, mono- and diglycerides, or stearic acid), vegan certification or direct manufacturer confirmation is necessary to ensure 100% plant or synthetic origin.
Label Reading & Ingredient Scrutiny
Food labeling regulations in major jurisdictions (including US FDA 21 CFR and EU Regulation 1169/2011) do not require manufacturers to disclose whether processing aids or multi-source carriers contain animal byproducts.
Always look for explicit "Suitable for Vegans" or "Certified Plant-Based" seals on packaged food products containing items flagged as Check Required.
Scan a Full Product Label
Paste any ingredient list from a package to instantly detect animal byproducts, E-numbers, and ambiguous additives with our live Ingredient Checker.