noun a type of plant in the pea family that includes beans, peas, and lentils, with seeds that are rich in protein
Legumes are a staple ingredient in many cuisines around the world, used in dishes such as soups, stews, salads, and curries.
Legumes are a good source of plant-based protein, fiber, vitamins, and minerals, making them a valuable component of a healthy diet.
In botanical terms, legumes refer to the fruit or seed of plants in the Fabaceae family, characterized by their structure and development.
Legumes are important crops for their nitrogen-fixing abilities, which help improve soil fertility.
In culinary writing, a writer may refer to legumes as a type of plant with seeds that are commonly consumed as food, such as beans, lentils, and peas.
A nutritionist may recommend incorporating legumes into a balanced diet due to their high protein and fiber content.
A chef may create various dishes using legumes as the main ingredient, such as bean salads, lentil soups, and chickpea curries.
An agricultural scientist may study the growth and cultivation of legumes as an important crop for sustainable agriculture.
An environmental scientist may research the benefits of legumes in crop rotation for improving soil health and reducing the need for chemical fertilizers.
A fitness trainer may suggest including legumes in a workout meal plan for their protein-rich properties that aid in muscle recovery and energy production.