Legumebased

Legume-based is a term used to describe foods, products, or dietary patterns that center on legumes, a group of plants in the Fabaceae family. Common legumes include beans (such as black beans and kidney beans), lentils, chickpeas, peas, soybeans, and peanuts. Legume-based foods are used as primary protein and carbohydrate sources in many cuisines and form the basis of many vegetarian and vegan diets.

Nutritionally, legumes are rich in plant protein, dietary fiber, complex carbohydrates, and micronutrients such as iron, folate, magnesium, and potassium. They are versatile and appear in soups, stews, curries, salads, spreads (for example hummus), and processed products like tofu and tempeh derived from soy. Because legume proteins are often incomplete, combining legumes with cereals (for example rice with beans) helps provide a balanced amino acid profile.

In health contexts, legume-based diets are associated with several benefits, including improved heart health and weight management, and they offer a sustainable protein source. Common considerations include digestive effects such as gas and bloating; soaking, sprouting, cooking, and gradual intake can mitigate these. Some individuals have legume allergies, including peanut and soy allergies, and should avoid legume-based foods.

Environmentally, legumes are valued for nitrogen fixation, which can enrich soil and reduce synthetic fertilizer use. They generally have lower greenhouse gas emissions per unit of protein than many animal-based foods and can be grown in a variety of climates.

Culinary use varies by region—from dal and curry in South Asia to falafel and hummus in the Middle East, to soy-based products in East Asia, reflecting the broad role of legume-based foods in global cuisine.