A legume (/ˈlɛɡjuːm/ or /ˌləˈɡjuːm/) is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, peanuts and tamarind. A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides.
A legume (/ˈlɛɡjuːm/ or /ˌləˈɡjuːm/) is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (example beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. Grain legumes are cultivated for their seeds, and are also called pulses. The seeds are used for human and animal consumption or for the production of oils for industrial uses. Grain legumes include beans, lentils, lupins, peas, and peanuts. Legumes are plants with seed pods that split into two halves. Edible seeds from plants in the legume family include beans, peas, lentils, soybeans, and peanuts. Since peanuts are nutritionally similar to tree nuts, information on the health benefits of peanuts is presented in the article on nuts.  Beans and other legumes: Cooking tips. This guide describes common types of beans and legumes, tips for preparing them, and ways to add more legumes to your meals and snacks. Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber.  Beans. The most common varieties of legumes are beans. These include adzuki beans, black beans, soybeans, anasazi beans, fava beans, garbanzo beans (chickpeas), kidney beans and lima beans. These foods are high in protein and carbohydrates but low in fat. Peas. A number of legumes are labeled as peas, including green peas, snow peas, snap peas, split peas and black-eyed peas. Similar to beans, peas contain high concentrations of carbohydrates and protein but little fat. Black beans are a common example of legumes. Legumes are great sources of fat, protein and carbohydrates. Different varieties contain varying amounts of these nutrients, with beans, nuts, peas and lentils all having unique nutritional profiles. Peas. A number of legumes are labeled as peas, including green peas, snow peas, snap peas, split peas and black-eyed peas. Similar to beans, peas contain high concentrations of carbohydrates and protein but little fat. There are actually two types of legumes, mature and immature. Mature legumes are the dried seeds found inside pods, for example kidney beans or chickpeas. Immature legumes are those that have been harvested before they mature, such as green beans and garden peas. Some of the most common legumes include alfalfa, clover, peas, beans, lentils, lupins, and peanuts (a peanut is a legume whose pod does not split open on its own).  Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soybeans, peanuts and tamarind. A legume fruit is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of fruit is a pod, although the term pod is also applied to a few other fruit types, such as that of vanilla (a capsule) and of radish (a silique). Grain legumes are cultivated for their seeds, and are also called pulses. The seeds are used for human and animal consumption or for the production of oils for industrial uses. Grain legumes include beans, lentils, lupins, peas, and peanuts. Legumes are low in fat and high in fiber. Common legumes include beans, peas and lentils. Here are some tips for adding these nutritional powerhouses to your diet: 1. Add beans, peas or lentils to soups, stews, and casseroles. 2. Use pureed beans as the basis for dips and spreads. 3
https://en.wikipedia.org/wiki/Legume http://lpi.oregonstate.edu/mic/food-beverages/legumes http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/legumes/art-20044278 http://healthyeating.sfgate.com/list-legume-foods-4212.html http://healthyeating.sfgate.com/list-legume-foods-4212.html http://dietrebel.com/what-are-legumes/ https://en.wikipedia.org/wiki/Legume http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/health-tip/art-20048645
what are legumes