legume
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- University of Hawai'i at Manoa - College of Tropical Agriculture and Human Resources - Legumes and their Use
- Grains and Legumes Nutrition Council - Legume Facts
- PennState Extension - Legume
- Harvard T.H. Chan School of Public Health - Legumes and Pulses
- National Center for Biotechnology Information - PubMed Central - Legumes: Health Benefits and Culinary Approaches to Increase Intake
- Healthline - Legumes: Good or Bad?
- Colorado State University Extension - Legume Seed Inoculants
- University of Minnesota Extension - Legume life cycles and characteristics
- Oregon State University - Linus Pauling Institute - Legumes
- WebMD - Legumes
legume, fruit of plants in the pea family (Fabaceae). Most legumes are dehiscent fruits that release their seeds by splitting open along two seams, though some, such as peanuts (Arachis hypogaea) and carobs (Ceratonia siliqua), do not naturally open. The fruits come in a variety of sizes and shapes; many, however, are long and narrow and bear their seeds in a single line. The largest legumes are borne by the monkey ladder (Entada gigas) and can reach up to 2 metres (6.6 feet) in length. At maturity, legume fruits are usually dry and papery or hard and woody; the legumes of certain food crops, such as snow peas (variety of Pisum sativum), edamame (Glycine max), and green beans (Phaseolus vulgaris), are harvested while still green and fleshy.
Legumes furnish food for humans and animals and provide edible oils, fibres, and raw material for plastics. Many are grown for their edible seeds, which are high in protein and contain many of the essential amino acids. For important members of the legume family, see bean; chickpea; cowpea; lentil; pea; peanut; soybean; and tamarind.
