Beans and grains are plants that provide dietary carbohydrates, protein, vitamins and minerals, but their nutrient compositions vary. Though beans and grains share many characteristics, they are classified based on the type of plant they come from. You may hear people refer to beans and grains as fruits or vegetables, depending on the context. Scientists classify beans and grains in a technical way, whereas chefs discuss food in terms of taste.
Classification
Both beans and grains are seeds, but they have different scientific classifications based on the type of plant they come from. In essence, grains are seeds from grasses whereas beans come from other types of plants, especially herbs. Scientists classify grains under the family Poaceae, whereas they classify beans under the family Fabaceae. Plants in the Fabaceae family include herbs, shrubs and trees, but Poaceae are grasses. Beans especially come from the genus, or subdivision, of Fabaceae called Phaseolus, which includes mostly herbs.
Fruit or Vegetable?
According to the Merriam Webster Dictionary, a fruit is the edible part of a seed-bearing plant. Because both beans and grains are edible seeds from a plant, technically they come from fruits. An alternative definition describes fruit as the succulent part of a plant you eat in a dessert or sweet course. Therefore, because beans and grains are not inherently sweet, culinary sources most often refer to beans, especially, as vegetables. Cooks frequently use the word "starch" when referring to grains, though they may also use the term "wheat berries," which references fruit.
Types
The most common types of grains are wheat, oats, barley, rye, rice and corn. Some nutritious, but less well-known grains include amaranth, buckwheat, flax, millet, teff, quinoa, and sorghum. Alternative grains are gaining popularity because they provide interesting flavors and textures, while serving the growing gluten-free market. Types of beans include Adzuki, pink, lima, red, black, kidney, navy, black-eyed, pinto, cranberry, great northern and garbanzo.
Nutritional Benefits
Whole grains and beans are a good source of carbohydrates and contain fiber as well as protein. Beans especially offer plenty of protein, and provide a cheap, healthy alternative to meat. Black-eyed beans contain 14 grams of protein per 1/2 cup of cooked beans, for example. Beans are not a complete protein, however, so eat them with grains to get the same benefits as eating meat. Whole grains contain more fiber, selenium, potassium and magnesium than refined grains. Identify whole grains by the word "whole" in the ingredients list, or purchase brown rice instead of white rice.
References
- U.S. Department of Energy: Vegetable vs Grains; Aurora Toennisson and C. Perkins; January 2006
- Merriam-Webster: Fruit
- Today's Dietitian: Ancient and Alternative Grains; Carol Ann Brannon, M.S., R.D., L.D.; May 2007
- The Centers for Disease Control and Prevention: Vegetable of the Month: Beans;
- MayoClinic.com: Whole grains: Hearty Options for a Healthy Diet; July 2011
- Princeton University: Genus Phaseolus
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