I think you may be out of luck getting a good answer to this question if you want a chart comparing levels.
The term lectin is generally used to describe defensive plant proteins that bind to specific sugars. There are hundreds of different known types of lectins consisting of different proteins in many different groups of plants. Phytohemagglutanin in kidney beans is the best known type as it are the one that regularly poison people. It is also found at varying lower levels in other beans. Peanuts have a different type of lectin.
It would be possible to quantify the levels in dried beans of many varieties as these are the only ones really studied. I cannot find any research on the lectin content of immature beans and bean pods like green beans or sugar snap peas, only levels in the dried mature peas. It is known that they do contain the same lectins at lower levels than the mature forms and too low to cause acute poisoning.
However there are reasons I think it may not be that useful to catagorise them all. How easy are the lectins degraded by cooking? this could be more important than raw levels. To what extent do different lectins bind to the gut and are absorbed? Do lectins all have the same effects? Comparing levels of the different snow pea lectin to kidney bean lectinmay not be relevant . There is almost no research into the effects of these lectins in living organisms rather than blood cells. We just don't know very much about them in terms of human health.
But in answer to your main question:
Immature green beans and snap peas have been eaten raw for a long time with no poisoning. Their lectin levels are propbably quite low. Normal cooking may not reduce green bean lectins, kidney bean lectin takes 10 minutes of serious boiling to reduce it. I personally don't worry about eating green beans and peas raw. Sorry not to have a better answer.
Many plants contain defensive lectins, some harmful or have no effect on us and some may even be beneficial. Its a complex topic.
Mg of lectin per 100 mg of flour. Phaseolus vulgaris. Varieties are shown in bold and cultivars (garden varieties) listed for each. All native to the Americas.
- Sanilac – 2.60
- Ex Rico – 2.26
- California Small White – 2.15
- Light Red Kidney – 1.62
- Red Kote – 2.08
- Snap bean (Puebla) - 2.09
- White Half Runner – 0.0**
*All other pinto bean cultivars have high levels of lectin.
**An old heirloom variety you will not find in shops.
Anasazi beans – no level given but the lectins are probably not toxic to humans.
Broad or fava bean (Vicia faba). Native to Africa and Asia. Couldn’t find any lectin content levels however the lectin may help prevent colon cancer.
Peas (Pisum sativum). Native to the Middle East. Contains Pisum sativum agglutin lectin. No levels known.
Note lectin levels:
There is no way of knowing what cultivar of each bean type you are eating, there are many cultivars of each grown.
Snap peas are fine to eat raw but a handful of kidney beans eaten raw can kill you. Both have similar level of lectins when mature. The lectins are of different types and snap peas are eaten when immature.