Legume

A legume is a plant in the family Fabaceae (or Leguminosae), also known as the legume family, and more commonly known as the bean family. Legumes are notable for their fruit, which is a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. This fruit is also commonly referred to as a pod.

Legumes are widely cultivated for human and animal consumption due to their high protein content. They are also important in agriculture because of their ability to fix atmospheric nitrogen in the soil, enriching the soil and reducing the need for synthetic fertilizers. This nitrogen fixation is achieved through a symbiotic relationship with nitrogen-fixing bacteria called rhizobia, which reside in nodules on the plant's roots.

Common examples of legumes include beans (such as kidney beans, pinto beans, navy beans), peas, lentils, soybeans, peanuts, chickpeas, alfalfa, clover, and lupins. These plants are used in a variety of ways, including as food, fodder, green manure, and in industrial applications. The seeds are particularly important, offering a significant source of protein, fiber, and carbohydrates.

Different parts of the legume plant may be utilized, depending on the species. The seeds are most commonly consumed, but the pods, leaves, and stems can also be eaten in some cases. Some legumes are also used in the production of oils, starches, and other industrial products.

The economic and ecological importance of legumes makes them a vital component of global food security and sustainable agriculture practices. Their ability to improve soil fertility and provide a valuable source of protein contributes significantly to both human and environmental well-being.