Legume

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Legum ( ) is a plant or fruit or seed in the family Fabaceae (or Leguminosae). Nuts are grown on a farm, especially for their wheat seeds called pulses , for animal feed and silage, and as a green manure that increases the soil. Famous legumes include alfalfa, clover, peas, beans, chickpeas, lentils, lupine beans, mesquite, carob, soybeans, peanuts and tamarind. Fabaceae is the most common family found in tropical rainforest and in dry forests in America and Africa.

Legume fruit is a simple dried fruit that develops from simple carpels and usually dehisces (opened along the seams) on two sides. The common name for this type of fruit is pod , although the term "pod" is also applied to a number of other fruit types, such as vanilla (capsule) and turnips (a silique).

Nuts can be noted because most of them have symbiotic nitrogen-binding bacteria in a structure called root nodules. For that reason, they play a key role in crop rotation.

Video Legume

Terminology

The term "pulse", as used by the Food and Agriculture Organization of the United Nations (FAO), is reserved for crops harvested solely for dry beans. This does not include green beans and green beans, which are considered vegetable crops. Also excluded are seeds that are primarily grown for oil extraction (oil seeds such as soybeans and peanuts), and seeds used exclusively for forage eats (cloves, alfalfa). However, in general use, this distinction is not always clearly made, and many varieties used for dry pulses are also used for green vegetables, with peas when young.

Some Fabaceae, like other Scotch and Genisteae brooms, are pods but are not usually called legumes by farmers, who tend to limit the term to crops.

Maps Legume

Usage

Cultivated beans can come from many agricultural classes, including forages, grains, blooms, pharmaceuticals/industries, green/green manures, and wood species. Most commercially commercialized species fill two or more roles simultaneously, depending on the level of maturity when harvested.

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Human consumption

Legum grains are cultivated for their seeds. The seeds are used for human and animal consumption or for oil production for industrial purposes. Grain nuts include beans, nuts, lupins, peas, and peanuts.

Nutritional value

Nuts are a significant source of protein, dietary fiber, carbohydrates and mineral foods; for example, a serving of 100 grams of cooked beans contains 18 percent of the Daily Value (DV) for protein, 30 percent DV for dietary fiber, 43 percent DV for folate and 52 percent DV for manganese. Like other plant foods, nuts contain no cholesterol and little fat or sodium.

Nuts are also a source of excellent resistant starch that is broken down by bacteria in the colon to produce short chain fatty acids (such as butyrates) used by intestinal cells for food energy.

Early studies in humans included the potential for regular legume consumption in a vegetarian diet to influence metabolic syndrome. There is evidence that a portion of the pulse (about one cup daily) in the diet can help lower blood pressure and reduce LDL cholesterol levels, despite concerns about the quality of supporting data.

Classification

The FAO recognizes 11 major pulses.

1. Dry beans ( Phaseolus spp. include some species now in Vigna )
   • Red nuts, navy nuts, door nuts, haricots ( Phaseolus vulgaris )
   • Five Beans, butter peas ( Phaseolus lunatus )
   • Adzuki beans, azuki beans ( Vigna angularis )
   • Green beans, gram of gold, green gram ( Vigna radiata )
   • Gram black, urad ( Vigna mungo )
   • Red runner nuts ( Phaseolus coccineus )
   • Ricebean ( Vigna umbellata )
   • Moth bean ( Vigna aconitifolia )
   • Tepary bean ( Phaseolus acutifolius )
2. Wet broad beans ( Vicia faba )
   • Nuts ( Vicia faba equina )
   • Beans are wide ( Vicia faba )
   • Peanut ( Vicia faba )
3. Dry peas ( Pisum spp. )
   • Plant nuts ( Pisum sativum var. sativum )
   • Pea protein ( Pisum sativum var. arvense )
4. Chickpea, garbanzo, Bengal gram ( Cicer arietinum )
5. Dry dried beans, peas, black beans ( Vigna unguiculata )
6. Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules ( Cajanus cajan )
7. Lentils ( Culinary Lens )
8. Bunch of peanuts, peanuts ( Vigna subterranea )
9. Vetch, vetch common ( Vicia sativa )
10. Lupine ( Lupinus spp. )
11. Small currencies, including:
    • Lablab, hyacinth beans ( Lablab purpureus )
    Jack beans ( Canavalia ensiformis ), bean swords ( Canavalia gladiata )
    • Winged Beans ( Psophocarpus tetragonolobus )
    • Velvet beans, cowitch ( Mucuna pruriens var. utilis )
    • Yam bean ( Pachyrhizus erosus )

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Expires

Legume green consists of two broad types. Some, such as alfalfa, clover, vetch ( Vicia ), stylo ( Stylosanthes ), or Arachis , are planted in pastures and pastured by livestock. Other legumes such as Leucaena or Albizia are bushes or tree species broken down by cattle or regularly cut by humans to feed livestock.

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Other uses

Legum species grown for their flowers include lupins, which are farmed commercially for their blooms and become popular in gardens all over the world. Industrial processed pulses include species indigofera and acacia , cultivated for the production of marijuana and natural gum, respectively. The legume species of cork/green grass are cultivated to be worked back into the ground to exploit the high levels of atmospheric nitrogen found in most legume roots. Many of the legumes cultivated for this purpose include Leucaena, Cyamopsis, and Sesbania species. Various legume species are farmed for timber production worldwide, including many species of Acacia and Castanospermum australe .

Legum trees such as grasshoppers ( Gleditsia , Robinia ) or Kentucky coffeetree ( Gymnocladus diocicus ) can be used in permaculture food forests. Other legume trees such as laburnum and vines are poisonous woody vines.

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Nitrogen fixation

Many legumes contain symbiotic bacteria called Rhizobia in the root nodules of their root system. (Plant belong to the genus Styphnolobium is an exception to this rule.) These bacteria have the ability to fix nitrogen from the atmosphere, molecular nitrogen (N ₂ ) into ammonia (NH ₃ ). Chemical reactions are: - ₃ H ₂

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Ammonia is then converted to another form, ammonium (NH
₄ ), can be used by (some) plants with the following reactions:

NH ₃ H -> NH
₄

This arrangement means that root nodules are a source of nitrogen for nuts, making them relatively rich in plant proteins. All proteins contain amino acids nitrogen. Therefore, nitrogen is an important element in protein production. Therefore, beans are one of the best sources of vegetable protein.

When legume crops die in the fields, for example after harvest, all remaining nitrogen, put in the amino acids inside the remaining plant part, is released back to the ground. In the soil, amino acids are converted to nitrates (NO ^- ₃ ), making nitrogen available to other plants, thus functioning as fertilizer for future crops.

In many traditional and organic farming practices, crop rotations involving legumes are common. By alternating between legumes and nonlegumes, sometimes planting nonlegumes twice in succession and then legumes, fields usually receive enough nitrogen compounds to produce good results, even when the plant does not contain iron. Legum is sometimes referred to as "green manure".

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History

Archaeologists have found traces of pulse production around the Ravi River (Punjab), the center of the Indus Valley Civilization, which is dating ca. 3300 BC. Meanwhile, proof of lentil cultivation is also found in Egyptian pyramids and cuneiform recipes. Seed dried beans have been found in a Swiss village believed to date back to the Stone Age. Archaeological evidence suggests that these peas have been planted in areas of the Eastern Mediterranean and Mesopotamia at least 5,000 years ago and in England at the beginning of the 11th century.

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Distribution and economy

Nuts are widely distributed as the third largest ground plant family in terms of number of species, behind only Orchidaceae and Asteraceae, with about 751 genera and about 19,000 known species, which constitute about seven percent of the flowering plant species.

India is the world's largest producer and consumer of pulses. To meet the huge domestic demand for pulses, India must import products from other countries as opposed to large production.

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International Pulse Year

International Year Pulse 2016 (IYP 2016) declared by the sixty-eighth session of the UN General Assembly. The UN Food and Agriculture Organization is nominated to facilitate the implementation of IYP 2016 in cooperation with governments, related organizations, non-governmental organizations and other relevant stakeholders. The goal is to increase public awareness of the nutritional benefits of pulses as part of sustainable food production aimed at food and nutrition security. IYP 2016 creates opportunities to encourage connections across the food chain that would be better to use pulse-based proteins, further global production of pulses, better utilizing crop rotation and addressing the challenges in global pulse trade.

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See also

• List of dried foods
• List of legumes
• Peanut allergy

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References

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Further reading

• "Credit". Choice of NHS. April 30, 2013 . Retrieved January 9, 2017 .
• Varshney, Rajeev K.; Kudapa, Himabindu (November 2013). "Legumes biology: the basis for crop improvement" (PDF) . Functional Plant Biology . CSIRO issuance. 40 (12): v-viii. doi: 10.1071/FPv40n12_FO.

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External links

Media related to Legume on Wikimedia Commons

Source of the article : Wikipedia