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Grain legumes are cultivated for their seeds, [21] for humans and animals to eat, or for oils for industrial uses. Grain legumes include beans, lentils, lupins, peas, and peanuts. [22] Legumes are a key ingredient in vegan meat and dairy substitutes. They are growing in use as a plant-based protein source in the world marketplace.
The peanut is an annual herbaceous plant growing 30 to 50 centimetres (12 to 20 in) tall. [9] As a legume, it belongs to the botanical family Fabaceae, also known as Leguminosae, and commonly known as the legume, bean, or pea family. [1] Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in their root nodules. [7]
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
"Like other legumes, chickpeas are a comparable option for plant-based protein and fiber, both of which support healthy blood sugar levels, as well as a great source of magnesium and potassium ...
Beans, which are technically legumes, are an excellent source of plant-based protein and fiber. They’re also packed with vitamins , minerals, and other nutrients the body needs.
The lentil (Vicia lens or Lens culinaris) is a legume; it is an annual plant grown for its lens-shaped edible seeds, also called lentils. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes.
The global protein market is estimated to grow from $26 billion in 2021 to over $47.4 billion by 2032, according to Statista, as grocery stores stock more protein-enhanced foods, from pasta to soda.
This is a list of soy-based foods. The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO). Many foods and dishes are prepared using soybeans as a primary ingredient.