Beans as Protein

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 Is Beans Protein?

Any molecule that is composed of carbon, hydrogen and oxygen can be referred to as a carbohydrate in nature, provided no other elements or molecules are attached to it. In other words, C6H12O6 stands for the simplest carbohydrate (glucose), while C2H5OH is the simplest alcohol; the presence of a hydroxyl ion has affected this molecule.

Once another element is introduced into the carbohydrate molecule, it becomes something different; for example, protein has Nitrogen in addition to Carbon, Hydrogen and Oxygen. There are two main types of protein: Fibrous and Globular.

Beans, a popular food that has always been classified as protein, is now being labelled as carbohydrate, identifying as proteins. Those under this illusion say that the percentage of protein in beans is not high enough for it to be classified as protein. Another school of thought simply states that beans should be classified as carbohydrates. If so, then by the same token egg should also be classified as carbohydrate since its yolk is a carb and only albumen consists of proteins.

Whatever percentage of protein is found in beans that makes it test positive when a Biuret test is performed on it shows that beans should be considered as a source of protein. Secondly, when beans decompose, the gas given off has been tested to be ammonia gas – something not emitted when carbohydrate decomposes. Thirdly, the planting of leguminous plants such as beans helps facilitate Nitrogen-fixing bacteria in the soil to fix atmospheric Nitrogen which aids in the synthesis of proteins.

Proteins are a class of food essential for growth and development, particularly muscle-building. Animal proteins, such as those found in meats, are more efficient at repairing cells in the body; however, plant proteins from sources like beans and groundnuts can also be used.

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