Ranked by carbohydrate
Plant proteins with the least carbohydrate
Total carbohydrate per 100 g (usually carbohydrate by difference in USDA tables). Deeper red is higher on this open axis. Form matters — dry concentrates differ from cooked legumes.
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Deeper red = more carbohydrate; white = the lowest on the table. Shade follows the points a list would give this column across the table — not rank place. Powders and cooked legumes sit on different density scales — All foods is the default (concentrates opt-in). Every cell has a source and a year when filled; hover for the citation. Empty = no source on file. Plain-language axes on What it means; ranking rules on How we rank. Not medical advice.