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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 ...
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 ...
The ratio of carbon to nitrogen in a plant is a crucial factor to consider, since it will impact the nutrient content of the soil and may starve a crop of nitrogen, if the incorrect plants are used to make green manure. The ratio of carbon to nitrogen will differ from species to species, and depending upon the age of the plant.
Beans are the edible seeds from a legume plant — which means all beans are legumes but not all legumes are beans, Julia Zumpano, registered dietitian with the Cleveland Clinic’s Center for ...
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
Foods from plant sources. Plants as a food source are divided into seeds, fruits, vegetables, legumes, grains and nuts. [36] Where plants fall within these categories can vary, with botanically described fruits such as the tomato, squash, pepper and eggplant or seeds like peas commonly considered vegetables. [37]
The grasses and legumes which are grown in arable land and left for animals to graze-on. The straw of paddy and cholam and dry plants of pulse crops and groundnut form important forages. The foliage of a number of trees and shrubs which are edible to animals form another source of forage especially in dry areas and during the periods of scarcity.
If the non-crop plant is a weed, the combination is called a weedy culture. [16] Grasses and legumes are the most common cover crops. Cover crops are greatly beneficial as they can help prevent soil erosion, physically suppress weeds, improve surface water retention, and, in the case of legumes, provide nitrogen compounds as well. Single ...