Black gram beans are the species Vigna mungo, so are similar to Vigna angularis (adzuki or red beans), Vigna unguiculata (black eyed peas) and Vigna radiata, which are green gram beans (also known as mung beans).

Black gram beans are legumes in the family Fabaceae which includes many types of beans, pea, peanuts, lentils, lupin and soya.

To date there are no recorded allergens for black gram beans by the World Health Organization (WHO), because there have not been enough study into allergic effects from this food. If you are interested in what is needed by the WHO before they add an allergen to their allergen database you can check that out HERE.

Mung beans contain 7S seed storage proteins and Bet v 1 proteins which are linked to Pollen Food Allergy Syndrome. There is a possibility that black gram beans contain similar proteins.

Legumes are difficult to categorise when it comes to food intolerances, the more reliable sources have shown them to be high in histamine but low in salicylates and lectins.

Lectins in particular can be reduced by cooking legumes well. Canned beans are pre-soaked so cause less issues than those that are dried. Dried pulses need to be soaked well before cooking to reduce the lectins in the food.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

If they contain Bet v 1 proteins then black gram beans can be linked to Pollen Food Allergy Syndrome.

Other plants in the Fabaceae family of plants includes arabic gum, peanut, carob bean, chickpeas, guar gum, soya, lentils, lupin, runner beans, butter beans, grren beans, kidney beans, peas, tamarind, fenugreek, broad beans, black gram beans, mung beans and black eyed peas.

Other foods containing 7S seed storage proteins include mung beans, fenugreek, sesame seeds, chia seeds, peas, pistachio, macadamia nuts, lupin, lentil, walnut, edamame beans, soya, buckwheat, hazelnut, coconut, chickpea, quinoa, pecan, peanut and cashew nuts.

Other foods containing Bet v 1 proteins include mung beans, fenugreek, tomato, raspberry, pear, peach, almond, plum, cherry, apricot, aniseed, parsley, parsnip, poppy seed, apple, walnut, soya. strawberry, fig, persimmon fruit, carrot, melon, hazelnut, chestnut, jackfruit, peanut, celery, dill and kiwi.

These food lists are not exhaustive, the most up to date information is on the Cross Reactivity Tool.

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