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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. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil ...
The fruit goes by many English-language names around the world. "Chayote", the common American English name of the fruit (outside of Louisiana) is from the Spanish word chayote, a derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔt͡ɬi]). [5] It is known as "güisquil" in Guatemala, El Salvador, and "pataste" in Honduras.
Olneya tesota is a perennial flowering tree of the family Fabaceae, legumes (peas, beans, etc.), which is commonly known as ironwood, desert ironwood, or palo fierro in Spanish. It is the only species in the monotypic genus Olneya. This tree is part of the western Sonoran Desert in Mexico and United States.
Documented Nahuatl words in the Spanish language (mostly as spoken in Mexico and Mesoamerica), also called Nahuatlismos include an extensive list of words that represent (i) animals, (ii) plants, fruit and vegetables, (iii) foods and beverages, and (iv) domestic appliances. Many of these words end with the absolutive suffix "-tl" in Nahuatl.
Afrikaans; العربية; Aragonés; Asturianu; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
A selection of various legumes. This is a list of legume dishes.A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure
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The pinto bean (/ ˈ p ɪ n t oʊ /) is a variety of common bean (Phaseolus vulgaris).In Spanish they are called frijoles pintos.It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, [3] [4] and is most often eaten whole (sometimes in broth), or mashed and then refried.