Legumes
Legumes
Legumes (/lɪˈɡjuːmz/), also known as pulses, are a group of plant species in the Fabaceae family. They are notable for their ability to fix atmospheric nitrogen, an accomplishment attributable to a symbiotic relationship with certain bacteria known as rhizobia found in root nodules of these plants.
Etymology
The term "legume" is derived from the Latin word legumen, which is thought to come from the verb legere which means "to gather". The word was used to describe plants that were harvested and whose fruits were gathered in a pod.
Types of Legumes
Legumes can be classified into several types, including:
- Lentils - Small, lens-shaped seeds from the legume family.
- Beans - Large group of legumes that includes kidney beans, black beans, and many others.
- Peas - Small, spherical seeds or the seed-pod of the pod fruit.
- Chickpeas - Also known as garbanzo beans, a type of legume that's consumed all over the world.
- Soybeans - Species of legume native to East Asia, widely grown for its edible bean.
Nutritional Value
Legumes are rich in protein, fiber, and various vitamins and minerals. They are a great source of B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorus. They are also low in fat and contain no cholesterol, making them a good choice for people on a heart-healthy diet.
Health Benefits
Consuming legumes as part of a balanced diet can offer numerous health benefits, including reducing the risk of heart disease, managing diabetes, and aiding weight loss. They are also beneficial for gut health due to their high fiber content.
Culinary Uses
Legumes are a staple food in many cultures around the world. They can be used in a variety of dishes, including soups, stews, salads, and main courses. They are also used to make products like tofu, tempeh, and soy milk.
External links
- Medical encyclopedia article on Legumes
- Wikipedia's article - Legumes
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