Legumes

Legumes are flowering plant that belongs to the family Fabaceae or Leguminosae or can include the fruit or seeds of such plants. Legume protein is a valuable source of essential amino acids found abundantly in legumes like beans, lentils, and chickpeas. They are rich in carbohydrates, proteins, dietary fiber, and vitamins.

They can fix nitrogen in the soil and have several health benefits, including reducing the risk of heart disease, stroke, and cancer. In this article, we will study legumes, provide examples of legumes, and discuss their importance.

Legumes Meaning

Definition of Legume: A legume is a plant from the Fabaceae family, which includes its leaves, stems, and pods. It include beans, lentils, peas, and peanuts.

Legumes are good source of protein, and also contains carbohydrates, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous. They are naturally low in fat, are practically free of saturated fat, and are cholesterol free. Legumes are commonly grown for human consumption, feed and hay for livestock, and as manure to improve the soil quality.

They are also known for their ability to fix atmospheric nitrogen. Some examples of legumes include: peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts.

Legumes Examples List

Legumes are flowering plants that belong to the Leguminosae family, also known as the Fabaceae family. They are highly nutritious and are good source of protein, carbohydrates, fiber, etc. Some common examples of Legumes are:

Lentils

Lentils are edible seeds from the legume family that are high in fiber, folate, potassium, and plant chemicals called polyphenols and are low in sodium and saturated fat. It contain slow-digesting resistant starch, which can help lower blood sugar. Lentils are also a great source of iron, which is sometimes lacking in vegetarian diets. Example of lentils include: green lentils, beluga lentils, brown lentils, and yellow lentils.

Peas

Peas also known as green peas or garden peas, are the edible seeds of the pea plant. Peas are a good source of fiber, vitamins, minerals, plant-based protein, and antioxidants. They are also a good source of thiamin and niacin, which are important for healthy skin, hair, muscles, and nerves. Some common types of peas are: Mangetout peas, Shell peas, Snap peas, and Snow peas.

Beans

Beans are high in fiber, folate, and antioxidants, and also contain complex carbohydrates. It help manage blood sugar levels. Beans also contain little or no fat, trans fat, sodium, or cholesterol and are also a plant-based source of protein, iron, and vitamins. Some common types of Beans are: cannellini bean, navy bean, pinto bean, flageolet bean, borlotti bean, pigeon peas, lima bean, split peas, fava bean.

Chickpeas

Chickpeas, also known as garbanzo beans are high in protein, fiber, vitamins, and minerals, and contain less carbohydrates than wheat flour. Chickpeas have a nutty, buttery flavor and creamy texture. They can be eaten dried, canned, or fresh.

Lupins

Lupins, also known as lupini, lupine, or bluebonnet, are yellow legume seeds. Lupins are a good source of high-quality plant protein for people who follow a vegetarian or vegan diet, as they are gluten-free and provide a more nutrient-dense wheat replacement than other grain and cereal alternatives. Lupins can also be used as fodder and food crops, and some species are also used ornamentally.

Nutritional Content of Legumes

Some legumes and their nutritional value is given below:

Legume Type	Calories (kcal)	Protein (g)	Carbohydrates (g)	Fiber (g)	Fat (g)
Lentils	116	9	20	8	0.4
Chickpeas	164	8.9	27.4	7.6	2.6
Black beans	339	21.6	62	16.6	0.9
Kidney beans	127	8.7	22.8	6.4	0.5
Navy beans	127	8.7	22.8	6.4	0.5
Pinto beans	143	9	26	9	1
Mung beans	105	7.2	19.2	7.6	0.8
Split peas	116	8.3	20.2	8.3	0.4
Green peas	81	5.4	14.5	5.7	0.4
Black-eyed peas	120	7.7	23	6.5	0.5

Difference Between Legumes and Pulses

The difference between legumes and pulses are:

Features	Legumes	Pulses
Definition	Plants belonging to the Fabaceae family.	Subset of legumes that are harvested for dry seeds.
Examples	Chickpeas, lentils, peas, soybeans, peanuts.	Lentils, chickpeas, dry peas, beans.
Part Consumed	Seeds, pods, or other edible parts.	Typically, the seeds or dry edible parts.
Harvesting Stage	Harvested at various stages (seeds, immature pods).	Harvested when seeds are mature and dry.
Nutritional Content	Rich in protein, fiber, vitamins, and minerals.	Excellent source of protein, fiber, and essential nutrients.
Culinary Uses	Various uses, including fresh, canned, or dried forms.	Commonly used in dried form in soups, stews, and salads.
Examples in Cuisine	Hummus, tofu, peanut butter.	Dal, bean soup, chickpea curry.
Botanical Family	Belong to the Fabaceae family.	Subset of the Fabaceae family.

Legumes Benefits – What are Some Health Benefits of Legumes?

Legumes are edible seeds that are high in fiber, protein, and slowly digested carbohydrates. They are also low in calories and have a low glycemic index. The various benefits of legumes are:

• Legumes are excellent sources of plant-based protein and are essential for muscle growth and repair.
• They provide a wide range of vitamins, including B-vitamins, and essential minerals such as iron, magnesium, and potassium.
• Legumes are important protein source for individuals following vegetarian or vegan diets. It also provides essential amino acids.
• Legumes are rich in dietary fiber, promote digestive health by preventing constipation and alsosupports healthy gut microbiome.
• The complex carbohydrates in legumes contribute to stable blood sugar levels. They are beneficial for individuals with diabetes.
• Legume is use as fodder for animals. There are two main groups of fodder legumes. Some are planted in pastures and browsed by animals, such as alfalfa, vetch, clover, stylo, and Arachis.
• In legumes the combination of protein and fiber helps promote satiety and help in weight management by reducing overall calorie intake.
• In legumes the soluble fiber helps lower cholesterol levels and reduces the risk of cardiovascular diseases. They contain potassium, which supports healthy blood pressure levels.
• Legumes contain antioxidants that help neutralize free radicals and reduces oxidative stress and inflammation in the body.

Uses of Legumes

Legumes are a staple food around the world. They are a good source of protein, fiber, vitamins, minerals, and phytonutrients. Legumes are also low in fat and have a low glycemic index.

• Legume species like lupins are cultivated commercially for their flowers and are also widely grown in gardens.
• Industrially farmed legumes such as Indigofera and Acacia are specifically cultivated for dye and natural gum production, respectively.
• They are used in soups, stews, salads, and main courses. It increases the nutritional profile of meals.
• To improve pest control, legumes can be used in intercropping systems.
• Legumes increases humus content, promotes nitrogen fixation and availability of phosphorus and nitrogen that enhances the soil fertility.
• They are also used for human consumption, feeding livestock, and for the production of oils for industrial uses.
• They can lower cholesterol and reduce the risk of heart disease.
• Legumes help maintain stable blood sugar levels and help in weight management, digestion, and reducing the risk of chronic diseases.

Economic Importance of Legumes

Importance of legumes are given below:

• Legumes are rich in protein, fiber, and essential nutrients. It contributes to a balanced and nutritious diet.
• Legumes have the ability to fix nitrogen in the soil through a symbiotic relationship with nitrogen-fixing bacteria. It enhances soil fertility and reducing the need for synthetic fertilizers.
• Certain legume crops, like chickpeas and lentils, have the ability to thrive in arid and semi-arid climates. This property contribute to food security in regions with challenging environmental conditions.
• Including legumes in agricultural practices promotes biodiversity by diversifying crop rotations. It supports ecosystems that benefit from the nitrogen-fixing properties of these plants.
• Legumes play an important role in the economy, both as a direct food source and as key components in industries producing products like soybean oil, tofu, and animal feed.

Conclusion – Legumes

Legumes are plants that belong to the family Fabaceae and their fruits are called legumes. Legumes are a staple food in many diets around the world and are considered the second most important food source after cereals. They are a good source of protein, fiber, carbohydrates, and dietary minerals. Legumes are also relatively sustainable and inexpensive. They are also used in crop rotations to reduce the use of fertilizers and energy. Legumes can also be used as crop residues. They have long been recognized as “soil building” crops. Growing legumes improves soil quality through their beneficial effects on soil biological, chemical and physical conditions.

FAQs on Legumes

What are the 7 Legumes?

Legumes are the fruits of plants in the Fabaceae (or Leguminosae) family. Example of legumes include Lentils, Chickpeas, Soybeans, Beans, Lupins, Carob, Mesquite, Tamarind, Clover, Alfalfa.

What is called Legume?

A legume is a plant that belongs to the Leguminosae or Fabaceae family. The seeds or fruits of these plants are also called legumes.

 What’s the Difference Between Pulses and Legumes?

Legumes include a broad plant family, while pulses specifically refer to the dry, edible seeds of legumes harvested for consumption.

Name the Products Made From Legumes.

Products made from legumes include tofu, hummus, and plant-based protein powders.

Which Nuts are Considered as Legumes?

Peanuts and soybeans are considered legumes; while botanically not true nuts, they share similar nutritional characteristics and are part of the legume family.

What are 3 Health Benefits of Legumes?

Legumes provide fiber for digestive health, protein for muscle function, and various vitamins and minerals for overall well-being.

What is Biological Importance of Legumes?

Legumes play a crucial role in agriculture by enriching soil with nitrogen through symbiotic relationships with bacteria, and they provide a nutritious source of protein and fiber in diets worldwide.