I think you may be out of luck getting a good answer to this
question if you want a chart comparing levels. The term lectin
is generally used to describe defensive plant proteins that bind
to specific sugars. There are hundreds of different known types
of lectins consisting of different proteins in many different
groups of plants. Phytohemagglutanin in kidney beans is the best
known type as it are the one that regularly poison people. It is
also found at varying lower levels in other beans. Peanuts have
a different type of lectin. It would be possible to quantify the
levels in dried beans of many varieties as these are the only
ones really studied. I cannot find any research on the lectin
content of immature beans and bean pods like green beans or
sugar snap peas, only levels in the dried mature peas. It is
known that they do contain the same lectins at lower levels than
the mature forms and too low to cause acute poisoning. However
there are reasons I think it may not be that useful to
catagorise them all. H