In a podcast by Robb Wolf, he gives the OK on green beans as a food source, despite them being a legume. http://robbwolf.com/2010/01/26/the-paleolithic-solution-episode-12/ He said that the lectin content is pretty low and isn't much of an issue. I was wondering if there was any documentation out there illustrating the differences in lectin amounts between say green beans, and sugar snap peas, versus black beans, kidney or lima beans.

Ideally, I would like us to formulate a chart that quantifies the lectin content of the various categories of beans, so we can see the difference between say Kidney beans and French green beans.

In a podcast by Robb Wolf, he gives the OK on green beans as a food source, despite them being a legume. http://robbwolf.com/2010/01/26/the-paleolithic-solution-episode-12/ He said that the lectin content is pretty low and isn't much of an issue. I was wondering if there was any documentation out there illustrating the differences in lectin amounts between say green beans, and sugar snap peas, versus black beans, kidney or lima beans.