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Legumes (/ ˈ l ɛ ɡ j uː m, l ə ˈ ɡ j uː m /) are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses .
Increased biofuel production draws on issues relating to changes in land use, impacts on ecosystem (soil and water resources), and adds to competition of land space for use to grow energy crops, food, or feed crops. Plants best suited for future bioenergy feedstocks should be fast growing, high yielding, and require very little energy inputs ...
Legumes are economically and culturally important plants due to their extraordinary diversity and abundance, the wide variety of edible vegetables they represent and due to the variety of uses they can be put to: in horticulture and agriculture, as a food, for the compounds they contain that have medicinal uses and for the oil and fats they ...
Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply. In its absence the plant is unable to complete a normal life cycle, or that the element is part of some essential plant constituent or metabolite .
The U.S. Department of Agriculture considers beans and legumes part of both the “vegetable” food group and “protein foods” group, along with meat and fish.
Climate change causes food waste to increase because the warm temperature causes crops to dry faster and creates a higher risk for fires. Food waste can occur any time throughout production. [ 201 ] According to the World Wildlife Organization , [ 202 ] since most food produced goes to landfills, when it rots it causes methane to be produced.
Types of biomass commonly used for bioenergy include wood, food crops such as corn, energy crops and waste from forests, yards, or farms. [3] Bioenergy can help with climate change mitigation but in some cases the required biomass production can increase greenhouse gas emissions or lead to local biodiversity loss. The environmental impacts of ...
Plant-based diet. The report identifies 12 plant sources and five animal sources that make up 75 percent of the food humans consume, and three crops (wheat, corn and rice) accounting for about "60 percent of the plant-based calories in most diets". [3]