The group of pod-bearing land plants that is virtually alone in its ability to fix nitrogen; includes such common plants as peas, beans, clovers, alfalfa, and locust trees but no major cereal grains. (See nitrogen fixation.)
A family of plants including many valuable food and forage species, such as peas, beans, soybeans, peanuts, clovers, alfalfas, and sweetclovers. Legumes can convert nitrogen from the air to nitrates in the soil through a process known as nitrogen fixation. In this data product, we used the term "legumes" to include pinto beans, navy beans, great northern beans, red kidney beans, dry lima beans, black beans, and other beans (blackeye, garbanzo, small white, small red, pink, cranberry, and other beans not elsewhere classified), plus dry peas and lentils.
A family of plants, including many valuable food, forage and cover species, such as peas, beans, soybeans, peanuts, clovers, alfalfas, sweet clovers, lespedezas, vetches, and kudzu. Sometimes referred to as nitrogen-fixing plants, they can convert nitrogen from the air to build up nitrogen in the soil. Legumes are an important rotation crop because of their nitrogen-fixing property.
A large group of plants that produce seed pods that split along both sides when ripe. Legumes commonly used for human consumption include beans, lentils, peanuts, peas and soybeans.
any of a large family (Leguminosae) of plants with nodules on their roots that contain nitrogen-fixing bacteria, including important food and forage plants such as peas, beans, alfalfas, and clovers.
a large family of plants having fruit that are dry pods; South
dry fruits such as peas, beans, and vetch
Legumes are plants or crops such as soybeans, alfalfa, and clover that are high in nitrogen production and are helpful when replenishing the soil and improving its ability to prevent eventual soil erosion.
Legumes are plants that can fix nitrogen from the air to make nitrates. Nitrate is nitrogen in a form available to plants. Legumes, through pinkish colored nodules on their roots, form a mutually beneficial relationship with soilborne bacteria. It the bacteria who are able to perform the chemistry necessary for nitrogen fixation; the plant pulls the nitrogen from the air through stomata in its leaves and transfers it to the bacteria via its phloem. In return, the legume and the plants nearby are supplied with the nitrates. However, if legumes are fed nitrogen (in the form of fertilizer or manure), they will cease to produce their own. Legumes are heavy feeders of phosphorus, potassium, magnesium, and calcium; so they (or the crops that follow) may need feeding if the soil is deficient in these nutrients. Legumes are used as green manures. Common examples are clover, vetch, soybeans, peas, and alfalfa. See also inoculant.
Edible seed pods that split along two sutures, and/or the seeds themselves.
Plants of the pea family (Fabaceae or Leguminosae). In many species, the fruit is the distinctive "legume" or pod with rows of seeds.
Plants of the pea family (Fabaceae) that form characteristic elongated seed pods and fix atmospheric nitrogen through symbiotic interaction with soil bacteria of the genera Rhizobium and Bradyrhizobium. Ex., alfalfa, beans, clovers, peas, peanuts, soybeans, tamarind, etc.
(luh-goom) - peas or dried beans. Peanuts are legumes, and many kids are allergic to them.
The seeds and/or pods of a large number of plants related to the bean family including beans, peas, peanuts, and lentils.
Plants that bear their seeds in pods; examples are beans, soybeans, and alfalfa.
Plants in the pea that produce organic nitrogen from nitrogen gas in the air.
the pod, bean or pea of plants from the legume family, which includes peas, beans, alfalfa and peanuts
Family of plants bearing seeds in a pod.
The family of beans, peas, and lentils.
French] vegetables; plants with seed pods, such as peas and beans. Seeds of a legume are most often soaked and used in soups, stews and baked dishes.
(French) Dried beans, peas, lentils and such.
Members of the large family of plants known as leguminosae. In this context the term refers to the fruits or seeds of leguminous plants (e.g., peas and beans) that are used for food.
Plants, such as clover, lucerne, peas and beans, which are capable of fixing atmospheric nitrogen due to the presence in their root nodules of Rhizobiurn bacteria.
Seeds or pods of a certain kind of plant that are used as food. Examples of legumes are different kinds of beans such as black, garbanzo, and pinto, and also lentils.
Plants of the bean and pea family (examples include pinto beans, black-eyed peas and soybeans). Legumes are rich in high-quality protein compared with other plant-derived foods.
The fruit or seeds of certain plants (as peas or beans) used for food.
plants of the family leguminosae, e.g. clover, peas
A group of starchy foods from plants that includes peas, beans, peanuts, soybeans.
Plants that bear fruits such as beans or clover. Most legumes have the capability for symbiotic nitrogen fixation.
Beans, peas and lentils which supply fiber and nutrients and are high in vegetable protein.
Forest Stewardship] Plants that produce organic nitrogen from nitrogen gas in the air. These plants, which typically form seeds in pods, include soybeans, peas, alfalfa, lespedeza, and locust.
Any member of the pea family these plants have fruits which are pods containing one or more seeds.
A family of plants that includes valuable food and forage species such as peas, beans, soybeans, peanuts, clovers, alfalfas, and sweet clover. Legumes convert nitrogen from the air to nitrates in the soil through a process known as nitrogen fixation. Many of these species are used as cover crops and are plowed under for soil improvement.
also known as pulses. This term includes beans, chickpeas, lentils and soya beans. Important sources of energy, protein and bioactive compounds.
a large group of plants that have double-seamed pods, containing a single row of seeds; depending on the variety, the seeds, pod and seeds together, or the dried seeds, are eaten.