Beans deliver both—carb-rich legumes with fiber and a steady dose of plant protein; count them as protein or vegetables based on your goal.

Yes, black beans are a good protein source, offering ~8–9 g per 100 g cooked plus fiber and minerals.

Black beans are mainly carb-based foods, with ~24g carbs and ~9g protein per 100g cooked, plus high fiber.

Black beans count as both: higher in carbs by grams, yet a dependable plant protein per serving.

Yes, many beef sticks deliver around 6–8 g protein per 1 oz serving, but fat and sodium vary by brand and style.

Yes, beans are a reliable plant protein source, though grams vary by type, serving size, and cooking method.

Beans provide both protein and carbohydrate; as legumes they pack fiber that steadies blood sugar.

Beans count as both: a vegetable subgroup and a protein food in U.S. dietary guidance.

No, beets are low in protein—about 1.6–2.2 g per 100 g—so treat beetroot as a carb-rich vegetable, not a primary protein source.

Black beans count as both: carb-rich legumes with roughly 41 g carbs and 15 g protein per cooked cup, plus fiber that moderates blood sugar.