are beans a legume
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.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. 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. 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.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. “Dry beans and peas are the mature forms of legumes such as kidney beans, pinto beans, black-eyed peas, and lentils.These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients.Dry beans and peas are the mature forms of legumes such as kidney beans, pinto beans, black-eyed peas, and lentils. 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.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. 1 Two (2) or more servings a day. 2  Legumes, which is another name for beans, peas, and lentils, are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. 3  This group also includes chickpeas, baked and refried beans, soy milk, tempeh, and texturized vegetable protein. Legumes, which is another name for beans, peas, and lentils, are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. 2  This group also includes chickpeas, baked and refried beans, soy milk, tempeh, and texturized vegetable protein. Cooking With Legumes: Pinto Beans. Pinto beans, like other descendants from the common bean (Phaseolus vulgaris), are extremely popular legumes-especially in the Southwest, where they are most often enjoyed in the form of refried beans, along with other dishes of southwestern, Mexican and Tex-Mex cuisine.ooking With Legumes: Pinto Beans. Pinto beans, like other descendants from the common bean (Phaseolus vulgaris), are extremely popular legumes-especially in the Southwest, where they are most often enjoyed in the form of refried beans, along with other dishes of southwestern, Mexican and Tex-Mex cuisine. 1 Legumes, which is another name for beans, peas, and lentils, are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. 2  This group also includes chickpeas, baked and refried beans, soy milk, tempeh, and texturized vegetable protein. Legumes, which is another name for beans, peas, and lentils, are all good sources of fiber, protein, iron, calcium, zinc, and B vitamins. 2  This group also includes chickpeas, baked and refried beans, soy milk, tempeh, and texturized vegetable protein. Vegetable Legumes. Dry beans* . Dry beans are a low-input crop with little or no fertilizer and few crop protection chemicals. Consists of beans that ripen prior to harvest and are sold dry, such as black-eyed peas, cowpeas, pintos (yields 3,000 pounds per acre), and kidney beans.Black-eyes yield 1,500 to 2,000 pounds.eans and Vegetables Legumes. Beans and vegetable legumes shown in Table 9 (Crop Group 6) include several dry and succulent beans and peas, such as Southern peas and green/snap beans, as well as lima and mung beans. They are grown predominately in the High Plains and Rolling Plains. 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.lack 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.
Yes