Draft:Outline of legumes

The following outline is provided as an overview of and topical guide to legumes:

Legumes (/ˈlɛɡjuːm, ləˈɡjuːm/) 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-enhancing green manure. Well-known legumes include beans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides.

What type of things are legumes?

Legumes can be described as all of the following:

Types of legumes

• Grain legumes (pulses)
  • Beans
  • Lentils
  • Lupinus
  • Peas
  • Peanuts

History of legumes

History of legumes

General legume concepts

• Legume lectin
• List of legume dishes
• Peanut allergy