what is   legumes
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- 10 hilariously insightful foreign words. Legumes are plants in the pea family that produce pods that dehisce, meaning that they split open naturally along a seam, revealing a neat row of seeds. They are cultivated for both human and animal food, in addition to being grown as ornamentals.
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What are Legumes? Legumes are plants in the pea family that produce pods that dehisce, meaning that they split open naturally along a seam, revealing a neat row of seeds. They are cultivated for both human and animal food, in addition to being grown as ornamentals.
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Legume Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, 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). Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules.
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- Now that I got that off my chest let’s look at what foods are actually considered legumes. The main ones we are concerned with are soy, peas, beans, green beans, chickpeas, lentils, and peanuts.
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Vegetables and Legumes / Beans Vegetables, including legumes/beans are nutrient dense, low in kilojoules, and are a good source of minerals and vitamins (such as magnesium, vitamin C and folate), dietary fibre and a range of phytochemicals including carotenoids.
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- The winged bean, just one of many important legumes, is a multi-use plant. Human Food Legume seeds (also called pulses or grain legumes) are second only to cereals as a source of human and animal food. When legumes and cereals are eaten together, they provide complete protein nutrition.
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Legume A selection of various legumes. A legume (/ˈlɛɡjuːm/ or /ˌləˈɡjuːm/) is a plant or its fruit or seed in the family Fabaceae (or Leguminosae). Legumes are grown agriculturally, primarily for their grain seed called pulse, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include alfalfa, clover, peas, beans, chickpeas, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind.
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List of Legume Foods 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.eas. 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.
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What Is a Legume? Types of Legumes. All legumes consist of a seed and a pod. This pod usually has two halves, sometimes hinged, with a seed inside. Typically, people eat the seed portion of the legume, but they may also eat the pod.
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Legume 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).he 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.
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- The first thing we need to know about the difference between beans and legumes is that a bean is a legume; a legume is not necessarily a bean. Definitions: Bean: the edible nutritious seed of various plants of the legume family, especially of the genus Phaseolus.
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Legumes: Good or Bad? Legumes have an ability to fix nitrogen from the atmosphere. Nitrogen is an essential component of amino acids, the building blocks of proteins. This is why legumes are among the best plant-based sources of dietary protein.
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- Well-known legumes include alfalfa, clover, fresh peas, lupins, mesquite, soy and peanuts. Pulse: Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. Pulses are very high in protein and fibre, and are low in fat. Like their cousins in the legume family, pulses are nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.
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- 2. : any of a large family (Leguminosae syn. Fabaceae, the legume family) of dicotyledonous herbs, shrubs, and trees having fruits that are legumes (sense 3) or loments, bearing nodules on the roots that contain nitrogen-fixing bacteria, and including important food and forage plants (as peas, beans, or clovers).3.ull Definition of LEGUME. 1. a: the fruit or seed of plants of the legume family (as peas or beans) used for food b: a vegetable used for food. 2.
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legume Pod or fruit from family of plants that includes peas, lentils, and beans. legume. 1. the pod or fruit of a leguminous plant, such as peas and beans. 2. a leguminous plant, i.e. a member of the family Leguminosae. frothy ruminal tympany in cattle grazing clover or lucerne.
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Decade Particularly for decades of the 20th century, a nominal decade is often used to refer not just to a set of ten years but rather to an era roughly approximating those ten years - for example, the phrase the sixties often refers to events that took place between c. 1964 and 1972, and to memories of the counterculture, flower power, protests of 1968 and other things happening at the time.
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Beans and other legumes: Cooking tips 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.ried beans and legumes, with the exceptions of black-eyed peas and lentils, require soaking in room-temperature water, a step that rehydrates them for more even cooking. Before soaking, pick through the beans, discarding any discolored or shriveled ones or any foreign matter.
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- Legumes are members of family Fabaceae (legumes) and subfamily Faboideae (edible legumes). Legumes include soybeans, green beans, sweet peas, chickpeas, lentils, fenugreek seeds, peanuts, clover sprouts, alfalfa sprouts, rooibos tea, honeybush tea, astragalus root powder, and all common beans. melon is not a legume-legumes grow in pods such as beans and peas, lentils, peanuts, clover, lupins and soy.
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- 1 Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. 2  Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses. 3  Pulses are very high in protein and fibre, and are low in fat. Legume: 2  The term legume refers to the plants whose fruit is enclosed in a pod. 3  Legumes represent a vast family of plants including more than 600 genera and more than 13,000 species. 4  When growing, legumes fix nitrogen into the soil, which reduces the need for chemical fertilizers.
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Legume Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind. Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa.
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- Learner's definition of LEGUME. [count]. : a type of plant (such as a pea or a bean plant) with seeds that grow in long cases (called pods). also: these seeds eaten as food. recipes that include legumes like lentils and chickpeas.[+] more examples [-] hide examples [+] Example sentences [-] Hide examples. a type of plant (such as a pea or a bean plant) with seeds that grow in long cases (called pods). also: these seeds eaten as food. recipes that include legumes like lentils and chickpeas. [+] more examples [-] hide examples [+] Example sentences [-] Hide examples.
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What are Legumes? Legumes are also good for the soil. They are adept nitrogen fixers, meaning that they pull nitrogen from the atmosphere into the soil; this trait can help to restore soil that has been depleted of nitrogen by other crops.
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What Is a Legume? The best example of a legume is a green pea: it can be bought and eaten in its pod or removed from the pod before consumption. There are more than 18,000 different species of legume plants, each with its own characteristics, such as how its pods grow and how the plant flowers.asically, a legume is any plant that bears its fruit inside a pod. Learning what legumes are and how to identify them can give you a number of options for adding protein and variety to your meals.
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Fabaceae (or Leguminosae), as defined by the APG System. For Fabaceae s.s. (or Papilionaceae), as defined by less modern systems, see Faboideae. The Fabaceae, Leguminosae or Papilionaceae, commonly known as the legume, pea, or bean family, are a large and economically important family of flowering plants. It includes trees, shrubs, and perennial or annual herbaceous plants, which are easily recognized by their fruit (legume) and their compound, stipulated leaves.
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Where are legumes in food guide pyramid? Legumes - includes beans and peas such as soy, pinto, kidney, navy, limas, split peas, black-eyed peas, lentils, and garbanzos. Also includes soy products such as tofu, beverages, and texturized protein foods. Meats anad poultry ......or vegetables.
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- 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 profileshe 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