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Bambara groundnut represents the third most important grain legume in semi-arid Africa. [8] It is resistant to high temperatures and is suitable for marginal soils where other leguminous crops cannot be grown. [9] It is a low-impact crop. [10] The entire plant is known for soil improvement [11] because of nitrogen fixation.
Laborers in many countries also grow kola nuts in efforts to fight fatigue and hunger, while Brazilians and people of the West Indies use the nut as a remedy for hangovers, intoxication, and diarrhea. [10] In folk medicine, kola nuts are considered useful for aiding digestion when ground and mixed with honey, and are used as a remedy for coughs ...
As a legume, this tree belongs to the botanical family Fabaceae; [15] this is also known as Leguminosae, and commonly known as the bean, or pea, family. [16] The Dipterygeae tribe is an early branching of the Faboideae subfamily of the legumes, dating ~58 million years and preceding staple legumes such as soybeans, peas or peanuts by ~10 ...
In common use, a "tree nut" is, as the name implies, any nut coming from a tree. This most often comes up regarding food allergies; a person may be allergic specifically to peanuts (which are not tree nuts but legumes), whereas others may be allergic to the wider range of nuts that grow on trees.
Beans and legumes are a large part of the Mediterranean diet, which is consistently ranked the best diet for health and longevity. They’re one of the main sources of protein in the Med Diet ...
"A legume is any plant that produces fruit or seed inside a pod, including beans, lentils, peas, chickpeas, peanuts and soybeans," says Edwina Clark, MS, RD, CSSD, registered dietitian and owner ...
Peanut flower. 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]
The boiled nuts are used in the UK as a bait for carp. The nuts have to be prepared in a prescribed manner to prevent harm to the fish. The nuts are soaked in water for 24 hours, and then boiled for 20 minutes or longer until fully expanded. Some anglers then leave the boiled nuts to ferment for 24–48 hours, which can enhance their effectiveness.