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What's commonly discussed — for how you want to feel.
Browse curated nutrients, compounds, supplements and foods by the feeling they come up around. Nothing here says anything works — just what people talk about, with the state of the research shown as-is.
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TofuFoodA soy food providing isoflavones and magnesium.
Commonly discussed for
Adzuki beansFoodSmall red beans cooked and sweetened into paste for East Asian desserts; a source of protein, fiber, folate, magnesium, potassium, and iron.
A round underground-ripening African legume boiled or ground into meal; a source of protein, fiber, iron, and magnesium.
Black beansFoodA dark legume eaten cooked. A dietary source of plant protein, fiber, and folate.
Commonly discussed for
Cannellini beansFoodLarge white Italian kidney beans used in soups and stews; a source of fiber, folate, and plant protein.
ChickpeasFoodA round legume (garbanzo) eaten cooked or as hummus. A dietary source of plant protein, fiber, and folate.
Commonly discussed for
Pale legumes with a dark eye, a staple pulse across Africa and the American South; a source of protein, fiber, folate, iron, magnesium, and potassium.
EdamameFoodImmature soybeans eaten from the pod. A dietary source of complete plant protein, folate, and fiber.
Commonly discussed for
Fava beansFoodBroad green beans eaten fresh or dried around the Mediterranean; a source of fiber, folate, and plant protein.
Green peasFoodSweet green legume seeds. A dietary source of plant protein, fiber, vitamin K, and vitamin C.
Kidney beansFoodA red legume eaten cooked. A dietary source of plant protein, fiber, and folate.
Commonly discussed for
Roasted soybean flour with a nutty aroma, dusted over mochi, dango, and drinks; it carries soy protein, isoflavones, and dietary fiber.
Commonly discussed for
Freeze-dried tofu, a traditional Japanese preserved soy food that is rehydrated before cooking; being concentrated, it is a dense source of soy protein, isoflavones, calcium, and iron.
Commonly discussed for
Mung beansFoodSmall green legumes (moong) eaten whole or split across South Asia; a source of protein, fiber, iron, and folate.
Pinto beansFoodA speckled legume eaten cooked or refried. A dietary source of plant protein, fiber, and folate.
Commonly discussed for
Split red lentils (masoor dal) common in Indian cooking; a source of protein, fiber, iron, and folate.
Snow peasFoodFlat, edible-pod peas eaten whole in stir-fries; a source of vitamin C, vitamin K, fiber, and folate.
Soy milkFoodA plant milk made from soybeans, often fortified; a source of protein, isoflavones, potassium, and (when fortified) calcium.
SoybeansFoodA protein-rich legume. A dietary source of complete plant protein, fiber, and isoflavone plant compounds.
Commonly discussed for
Sugar snap peasFoodPlump edible-pod peas eaten whole with a sweet crunch; a source of vitamin C, vitamin K, and fiber.
Tofu skin (yuba)FoodThe thin film that forms on heated soy milk, dried into sheets or sticks; a source of protein, iron, calcium, and isoflavones.
Yardlong beansFoodVery long, slender green pods snapped into stir-fries across Southeast and East Asia; a source of vitamin C, folate, protein, and fiber.