Food Encyclopedia

legume

Any of thousands of plant species that have seed pods that split along both sides when ripe. Some of the more common legumes used for human consumption are beans, lentils, peanuts, peas and soybeans. Others, such as clover and alfalfa, are used as animal fodder. When the seeds of a legume are dried, they're referred to as pulses. The high-protein legumes are a staple throughout the world. They contain some vitamin B, carbohydrates, fats and minerals. See also black-eyed pea; chickpea; english pea; field pea; winged bean; yard-long bean.