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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 ...
Along with eating plenty of fruits, vegetables, whole grains, nuts and seeds, eating more legumes has been linked to a significantly lower risk of heart disease, high blood pressure, stroke, and ...
Despite their name, peanuts are actually a legume (in the same family as beans), as opposed to a nut like almonds or pecans. However, even though peanuts are not technically nuts, they contain ...
Though technically a legume, peanuts are often consumed like nuts and offer many of the same nutritional benefits, like healthy fats and protein. In fact, peanuts boast more protein than most nuts ...
Of the six major plant parts, [n 2] seeds are the dominant source of human calories and protein. [1] A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, [2] then spices.
Food from plants. A plant-based diet is a diet consisting mostly or entirely of plant-based foods. [1] [2] It encompasses a wide range of dietary patterns that contain low amounts of animal products and high amounts of fiber-rich [3] plant products such as vegetables, fruits, whole grains, legumes, nuts, seeds, herbs, and spices.
Nuts are one of the healthiest things you can snack on. They're high in protein, packed with micronutrients and are an excellent source of plant-based fats.All these qualities mean nuts can boost ...
Sources of plant protein include legumes such as soy beans (consumed as tofu, tempeh, textured vegetable protein, soy milk, and edamame), peas, peanuts, black beans, and chickpeas (the latter often eaten as hummus); grains such as quinoa, brown rice, corn, barley, bulgur, and wheat (the latter eaten as bread and seitan); and nuts and seeds.