Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. The term "legume" can refer to the whole plant, including its leaves, stems, and pods, but is often used to describe the edible pods or seeds. When dried and used as food, these seeds are called pulses. Common examples of legumes include beans, lentils, peas, chickpeas, and peanuts. Legumes are notable for their ability to fix nitrogen in the soil through a symbiotic relationship with bacteria in their root nodules, which makes the soil naturally fertile and reduces the need for synthetic fertilizers. This ability contributes to their important role in sustainable agriculture. Nutritionally, legumes are rich in fiber, starch, and plant-based protein, offering a protein content comparable to meat but without saturated fat. They also have a low glycemic index, making them beneficial for digestive health and disease prevention. Legumes provide essential nutrients such as folate, iron, and healthy fats, and are linked to reducing the risk of chronic diseases including cardiovascular disease, type 2 diabetes, and certain cancers. Because of their high protein content, legumes are considered a key part of a balanced diet, especially as plant-based protein sources. They are widely consumed worldwide and are a staple in many traditional diets.
