What are beans?


also called “dried vegetables,” belong to the Fabaceae family, including trees, shrubs, or grasses = whose fruits grow inside pods.


Beans can be broken down into three broad categories: lentils (green, red, black, etc.), beans (white, red, black, fava, etc.) and dried peas (chickpeas, split peas, etc.). In short, there is something to suit all tastes!

But why are we so keen on reintegrating beans into current food trends? Because they are incredibly good! That’s right, good for you and good for our planet.

Beans and how they benefit you


Beans are a source of plant protein! They fulfill the same role as animal protein: they are the essential building block of several tissues in the human body (muscles, skin, bone).
*Examples: chickpeas = 19 g per 100 g/red beans: 22 g per 100 g.


In addition to being a source of plant protein, the combination of beans + GRAINS provides our body with the amino acids necessary for it to function properly.
In our products, we have opted for a blend of chickpeas, flageolet beans, green lentils, or red beans with grains such as wheat or corn.


Another benefit is that beans tend to make us eat less: as we eat them, they quickly impart a sense of satiety. So they also help us combat compulsive snacking!
Pretty cool, right?


Last but not least, beans are rich in fibers (up to 25% of their weight)!
The fiber slows down the descent of food in the digestive tract and lead to better nutrient absorption. They also help manage risks associated with cholesterol levels, hypertension, and certain heart diseases, diabetes, obesity, and certain cancer types.

Beans and how they benefit the planet


Nitrogen is often a limiting factor for plant growth. Farmers therefore use nitrogen-based fertilizers to enrich soils. What beans do is bind with the soil bacteria that absorb nitrogen from the air to make it accessible to the plant. Talk about symbiosis! The bacterium and the legume naturally keep each other alive.
You know what else? beans are the only plants capable of such teamwork!


Because legumes require less fertilizer, they help reduce greenhouse gases.
When grown in crop rotation, beans reduce the risk of soil erosion and depletion, actually improving soil fertility. So they contribute to agricultural sustainability and the mitigation of global warming at the same time!


Beans are an inexpensive source of plant protein. Overall, they are more affordable and accessible than animal protein, especially in developing countries. They can also be stored for long periods of time without losing any of their nutritional value. Given that they have a long shelf-life, food waste is low and household food security is enhanced.