legume

Legume is the common name for plants in the family Fabaceae (also called Leguminosae). Legumes produce fruits that are pods containing seeds. The pod is a dry fruit that typically splits along two seams. Many legumes form symbiotic nodules on their roots with nitrogen-fixing bacteria, which can enrich soils and reduce fertilizer needs.

The legume family includes beans, peas, lentils, chickpeas, soybeans, peanuts, lupins, alfalfa, clovers, and many other crops and forages. They are grown for human food, animal feed, oil, or soil improvement. Edible seeds are usually high in protein and fiber and can be staples in diets worldwide.

Ecology and agriculture: Nitrogen fixation via rhizobia benefits soil fertility; legumes are commonly rotated with cereals to enhance yields and reduce fertilizer use. Inoculation with compatible rhizobia is sometimes used on non-native crops to improve nodulation.

Nutritional and processing notes: Legume seeds provide substantial protein and minerals but may contain antinutritional factors that are reduced by cooking, soaking, and processing. Phytates and protease inhibitors are among examples. Some people have allergies to certain legumes.

Global production: Major producers include India, Canada, the United States, Brazil, Argentina, China, and Australia, with pulses such as lentils and chickpeas growing in arid and semi-arid regions. Legumes contribute to sustainable farming due to lower fertilizer needs and soil-enriching properties.