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What are Legumes? Legumes are members of a family of flowering plants known as Leguminosae. It is one of the three largest families of flowering plants, with approximately 690 genera and about 18,000 species. Legumen in Latin means seeds harvested in pods. Legumes come from plants whose seed pods split on two sides when they're ripe. Beans, lentils, soybeans, and peas are all legumes. Legumes are high in protein, iron, fiber and other vitamins and minerals and phytonutrients. Legumes (beans) are among the oldest cultivated plants. Legumes belong to the botanical family Papilionaceae within the order Fabaceae (also called Leguminosae). The Fabaceae family includes over 750 genera and 16,000 – 19,000 species, making it the third largest family within the plant kingdom (Hoover et al. 2010). Familiar legumes aside from dry peas, dry beans, lentils, and chickpeas include soybeans, fava beans, peanuts, lupins, lucerne (alfalfa), clovers, and vetches. Legumes are distinguished by three principal characteristics: 1. A butterfly-shaped or papilionaceous flower 2. Production of pods that contain seeds 3. The ability to use atmospheric nitrogen to produce their own protein compounds, which is a result of a symbiotic relationship between nitrogen-fixing bacteria in the soil and the nodules in the legume roots What are pulses? All pulses are considered as legumes but not all legumes are considered as pulses. Pulse, a name taken from the Latin word puls, meaning a thick soup. A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae). Legumes are plants that bear their fruit in pods, which are casings with two halves, or hinges. Legumes are a very healthy food because it is low in fat and high in protein. Legumes are also very high in fiber and other nutrients. What is a legume list? 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. Classification Kingdom Plantae – Plants Subkingdom Tracheobionta – Vascular plants Superdivision Spermatophyta – Seed plants Division Magnoliophyta – Flowering plants Class Magnoliopsida – Dicotyledons Subclass Rosidae Order Fabales Family Fabaceae – Pea family List of Legume Foods  Legumes Are Made Up Of: beans lentils peas peanuts Legumes Are Rich In The Following Nutrients: Calcium Dietary fiber Folate Iron Magnesium Phosphorus Potassium Protein Riboflavin Thiamin Vitamin B6 Zinc 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. For example, 1 cup of cooked adzuki beans contains 17 grams of protein, 57 grams of carbohydrates, 294 calories and only 0.2 grams of fat. In comparison, 1 cup of cooked chickpeas contains 15 grams of protein, 45 grams of carbohydrates, 269 calories and 4 grams of fat. Because of their assortment of flavors and textures, a mixture of lightly-seasoned, cooked-then-cooled beans makes a flavorful, nutritious and filling salad. What kind of beans are the most nutritious? Here's our breakdown of some of the most nutritious beans you can eat: •Black Beans. Black beans are an excellent low-calorie, low-fat source of energy and fiber. •Kidney Beans. •Lentils. •Chickpeas. •Pinto Beans. •Peas. •Soybeans. •Navy Beans. http://www.qureshiuniversity.org/deans.html Nuts Some legumes are inappropriately called "nuts." The most common example is the peanut, with other examples including soy nuts and carob nuts. Similar to other nuts, these legumes contain high concentrations of protein, fat and carbohydrates. For example, 1/4 cup of dry-roasted soy nuts contains 11 grams of protein, 10 grams of fat, 11 grams of carbohydrates and 150 calories, and 1/4 cup of dry-roasted peanuts has 7 grams of protein, 5 grams of carbohydrates, 160 calories and 13 grams of fat. When eating soy or peanuts, choose dry-roasted and unsalted varieties to avoid the high fat and sodium content of oil-roasted, salted nuts. 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. For example, 1 cup of boiled green peas contains 8.6 grams of protein, 25 grams of carbohydrates, 134 calories and 0.4 gram of fat. Split peas contain higher concentrations of protein and carbohydrates but a similar amount of fat. One cup of boiled split peas contains 16 grams of protein, 41 grams of carbohydrates, 231 calories and only 1 gram of fat. As most varieties have a naturally sweet flavor, peas are great as a side-dish, snack, addition to a stir-fry or topping on a salad. Lentils Legumes that are classified as nuts, beans and peas are approximately spherical in shape. With their flat, round shape, lentils differ from this general pattern. Whether yellow, orange, green, brown or black, the nutritional profile of lentils does not change with their color. However, sprouted lentils differ from non-sprouted lentils in their nutritional content. One cup of uncooked sprouted lentils contains 7 grams of protein, 17 grams of carbohydrates, 82 calories and 0.5 gram of fat. As they are much denser, non-sprouted lentils provide larger amounts of these nutrients. One cup of cooked lentils contains 18 grams of protein, 40 grams of carbohydrates, 1 gram of fat and 140 calories. Although the non-sprouted variety is more common in cooked dishes, both varieties can serve as the basis for ________ dal curries. Legumes List Abura-Age Aburage Aka Miso Akamiso Anasazi Beans Appaloosa Bean Apricot Seed Arhar Arhar Dal Asuki Bean Atsuage Atsu-Age Awase Miso Azufrado Bean Baby Lima Bean Bamboo Yuba Barley Miso Bayo Bean Bean Cheese Bean Curd Bean Curd Sheets Bean Curd Skins Bean Curd Stick Bean Paste Bean Stick Beechmast Beluga Black Lentil Beluga Lentil Bengal Gram Black Aduki Bean Black Adzuki Bean Black Azuki Bean Black Bean Black Beans In Salted Sauce Black Chickpeas Black Gram Black Lentil Black Salted Fermented Bean Black Turtle Bean Bolita Bean Bonavist Bean Borlotti Bean Boston Bean Boston Navy Bean Breadnut Seeds Brown Lentil Brown Rice Miso Brown Speckled Cow Bean Buah Keras Butternut Butterscotch Calypso Bean Calypso Bean Canaria Bean Canario Bean Chana Dal Channa Dal Chestnut Lima Bean Chili Bean Chilke Urad Chine Black Bean Chine Yuba Chowli Dal Christmas Lima Bean Chufa Coco Bean Coco Blanc Bean Continental Lentil Crab Eye Bean Cranberry Bean Daal Dal Dark Miso Deep-Fat Fried Tofu Deep-Fried Tofu Dermason Bean Dhaal Dhal Dhall Doufu Dow Fu Kon Dow See Dried Bean Curd Stick Dried Bean Stick Dried Chestnut Egyptian Bean Egyptian Lentil Egyptian White Broad Bean Eur Soldier Bean Extra-Firm Tofu Eye Of Goat Bean Eye Of The Goat Bean Fagioli Fagiolo Romano Fayot Fazolia Bean Fermented Bean Cake Fermented Bean Curd Fermented Black Bean Fermented Soy Cheese Firm Tofu Flageolet Foo Yi Foo Yu French Green Lentils Fried Bean Curd Frijo Bola Roja Frijole Negro Fu Jook Pei Fu Yu Fuji Mame Genmai Miso German Lentil Gram Dal Great Northern Bean Green Gram Green Lentil Hang Yen Haricot Bean Haricot Blanc Bean Hatcho Miso Hat-Cho Miso Hyacinth Bean Inaka Miso Inariage Ind Bean Ind Brown Lentil Jackson Wonder Bean Kala Channa Kali Dal Kemiri Kidney Bean Kinu-Goshi Kirazu Kluwak Kupas Kyoto Shiro Miso Lablab Bean Lablab Beanval Lentilles Du Puy Lentilles Vertes Du Puy Ling Chio Ling Jiao Ling Kio Ling Kok Lingot Bean Lupini Bean Maicoba Bean Maine Yellow Eye Mame Miso Mamemiso Mape Marron Marrow Bean Masar Masar Dal Masoor Masoor Dal Masur Dal Matki Mayocoba Bean Medium Tofu Mellow Miso Mexican Black Bean Mexican Red Bean Miso Moath Molasses Face Bean Moong Dal Mortgage Lifter Bean Mortgage Runner Bean Mugi Miso Mung Bean Mung Pea Mungo Bean Mussoor Mussoor Dal Nama Nori San Nama-Age Nato Natto Nattou Navy Bean Nigari Tofu Okara Orca Bean Pea Bean Peanuts Pearl Haricot Pecan Peruano Bean Peruvian Bean Petite Beluga Lentil Pignoli Pignolia Pignolo Pine Kernel Pink Bean Pink Lentil Pinolea Pinoli Piñon Pinto Bean Pinyon Plant Protein Preserved Bean Curd Pressed Tofu Prince Bean Protein Crumbles Purple Appaloosa Bean Puy Lentils Rajma Rattlesnake Bean Red Ball Bean Red Bean Red Eye Bean Red Kidney Bean Red Lentil Red Miso Refried Beans Regular Tofu Roasted Soybeans Roman Bean Rosecoco Bean Salted Black Bean Salty Black Bean Saluggia Salugia Bean Scarlet Runner Bean Sendai Miso Shell Bean Shinshu Miso Shiro Miso Shiromiso Sieva Bean Silken Tofu Skinned And Split Black Lentils Small Red Bean Small White Bean Snoober Soft Tofu Soy Cheese Soy Mayonnaise Soy Milk Skins Soy Nut Butter Soy Nuts Soy Sour Cream Soy Yogurt Soya Cheese Soya Mayonnaise Soybean Curd Soybean Paper Soybean Paste Soynut Butter Soynuts Spanish Black Bean Spanish Tolosana Bean Speckled Brown Cow Bean Split Black Lentils Split Lablab Beans Steuben Yellow Bean Steuben Yellow Eye Bean Sui-Doufu Swedish Brown Bean Sweet Miso Sweet White Miso Tempe Tempeh Textured Soy Protein Textured Vegetable Protein Texturized Soy Protein Texturized Vegetable Protein Tofu Tofu Mayonnaise Tofu Sour Cream Tolosana Bean Tongues Of Fire Bean Toor Toor Dal Tremmocos Trout Bean Tur Tur Dal Turtle Bean Turtle Soup Bean Tuvar Tuvar Dal Tvp Uba Unohana Urad Dal Usuage Usu-Age Val Dal Vallarta Bean Vegetable Protein Water Caltrop Wet Bean Curd Whit Bean White Kidney Bean White Lentils White Miso White Pea Bean Yankee Bean Yellow Ind Woman Bean Yellow Lentils Yellow Miso Yin Yang Bean Yuba |
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Perennial Legumes and Grasses Alfalfa Birdsfoot Trefoil Red Clover White Clover Sweet Clover Alsike Clover Kura Clover Perennial Grasses Grass species differ in their competitiveness with legumes. This will influence the grass-to-legume ratio of an established stand. Grasses such as orchardgrass and the ryegrasses tend to be more competitive with alfalfa than timothy or bromegrass. Grasses are lower in protein than legumes when cut at a similar stage of development. |
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1.Raspberries, blueberries and other berry bushes 2.Asparagus 3.Rhubarb 4.Kale (usually grown as an annual) 5.Garlic (usually grown as an annual) 6.Radicchio (usually grown as an annual) 7.Horseradish 8.Globe artichokes 9.Lovage 10.Watercress |
Scientific classification e
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Kingdom: Plantae Clade: Angiosperms Clade: Monocots Order: Asparagales Family: Asparagaceae Subfamily: Asparagoideae Genus: Asparagus Species: A. officinalis Binomial name: Asparagus officinalis |