Legumes

Legumes are plants in the family Fabaceae (also known as Leguminosae) whose fruit is a pod that typically splits along two seams to reveal seeds. They form symbiotic relationships with nitrogen-fixing bacteria in root nodules, enabling atmospheric nitrogen to be converted into forms usable by plants. This trait makes legumes valuable in crop rotations and soil fertility management.

Edible legumes include beans, lentils, chickpeas, peas, and soybeans, as well as peanuts, lupins, and certain forage crops such as alfalfa and clover. The seeds vary in size and color but share a high-protein, high-fiber profile. They are widely consumed worldwide after soaking and cooking and are also used as animal feed and as raw material in processing industries such as oil, starch, and protein isolates.

From a nutritional perspective, legumes provide protein, complex carbohydrates, minerals such as iron and magnesium, and B vitamins. They can contribute to heart health and weight management when used to replace higher-fat animal proteins. They also pose considerations such as anti-nutrients and potential allergenicity, particularly in peanuts and soy, which require careful handling for some individuals.

Dried legumes store for long periods in cool, dry conditions and are grown worldwide in many climates. They are frequently used as cover crops to improve soil structure and reduce fertilizer requirements, and their versatility supports use in both traditional dishes and modern plant-based diets.