Legume
Legume
Legume (/lɪˈɡjuːm/), from the Latin legumen, 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 grain seed called pulse, for livestock forage and silage, and as soil-enhancing green manure.
Etymology
The term "legume" is derived from the Latin word legumen, which means "anything that can be collected". This is likely a reference to the fact that legumes were among the first plants to be domesticated for their edible seeds.
Types of Legumes
Legumes can be classified into several types, including:
- Pulses: These are the edible seeds of legume plants and include lentils, peas, and beans.
- Forage: These are legumes grown for animal feed, such as alfalfa and clover.
- Green Manure: These are legumes grown to enrich soil with nitrogen, such as vetch and lupins.
Nutritional Value
Legumes are highly nutritious, providing protein, dietary fiber, and various vitamins and minerals. They are particularly rich in B vitamins, iron, and potassium.
Health Benefits
Consuming legumes can offer several health benefits, such as reducing the risk of heart disease, promoting gut health, and aiding weight loss.
Environmental Impact
Legumes are beneficial to the environment as they can fix nitrogen from the atmosphere into the soil, improving soil fertility and reducing the need for synthetic fertilizers.
External links
- Medical encyclopedia article on Legume
- Wikipedia's article - Legume
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