Today, I want to introduce you to the 2025 Dietary Guidelines Advisory Committee Scientific Report. Every five years, a committee made up of experts in nutrition, public health, and related fields reviews the latest scientific evidence and makes recommendations that help inform the Dietary Guidelines for Americans. These guidelines help shape nutrition recommendations and many federal nutrition programs across the country. One recommendation from this year's report really caught my attention: beans, peas, and lentils were the only vegetable subgroup for which the Committee pursued an explicit increase in the recommended amount. Think black beans, kidney beans, chickpeas, lentils, and split peas. The Committee also recommended placing these foods first within the Protein Foods group to put greater emphasis on plant-based sources of protein. Why should we be eating more of them? Beans, peas, and lentils are packed with plant-based protein and important nutrients such as folate, potassium, magnesium, and choline. They are also inexpensive, versatile, and easy to add to foods you may already eat. A few simple ways to add more include: - Tossing chickpeas or black beans into a salad. - Adding beans or lentils to soups, chili, tacos, or grain bowls. - Using hummus as a snack or sandwich spread. - Mixing lentils or beans into ground-meat dishes to stretch the meal while adding more nutrients. - But there is another big reason legumes deserve some attention: fiber. The Committee identified dietary fiber as a nutrient of public health concern because Americans consistently do not consume enough. In fact, only about 6% of Americans ages 1 and older have fiber intakes above the recommended Adequate Intake. So, adding beans, peas, and lentils to your diet is one simple way to help close that fiber gap. Next week, we'll dive into what fiber actually does and why getting enough of it is so important for our health.