The term “legume” is a general term encompassing the edible seeds of plants belonging to the Fabaceae or Leguminosae family, which are enclosed in pods. The edibility of the pod varies depending on the specific legume. This category comprises a wide range of well-known vegetables like peas and beans, providing an excellent source of plant-based protein.
According to medical professionals from WebMD, legumes contain resistant starch that aids in blood sugar regulation and beneficial antioxidants known as polyphenols, which combat diseases and promote health.
Types of Legumes
Below are the types of legumes
1. Caesalpinioideae
The subfamily Caesalpinioideae is often known as the peacock flower subfamily. Numerous species in this subfamily are cultivated as ornamental trees due to their visually appealing blossoms.
2. Mimosoideae
These plants are characterized by compact size, individual flowers rather than clustered arrangements, and distinctively coloured stamens.
3. Faboideae
This subfamily represents the largest group of legumes and is commonly associated with the term “legumes” in people’s minds. One notable characteristic of the members of this subfamily is their floral morphology, known as “papilionoid” or butterfly-like, which consists of two wing petals, two keel petals, and one standard petal.