Legumes are edible seeds enclosed in pods. They are a great source of protein (over 33% of dietary protein comes from legumes), oil, minerals, vitamins, fiber and phytochemicals including isoflavonoids. (1)Graham MA, Silverstein KA, Cannon SB, VandenBosh KA. Computational Identification and Characterization of Novel.Genes from Legumes Plant Physiol. 2004 Jul; 135(3): 1179–1197. Available here.
Legumes belong to the “fabaceae” or “leguminosae” family and include beans, lentils and peas. Legumes are a group of food with a closely correlated botanical and culinary definition. When we refer to legumes, there is not much confusion about what they are, except for peanut which is a legume in the botanical sense but we usually consider it is a nut due to its nutritional constituents and culinary use.

References   [ + ]

1. Graham MA, Silverstein KA, Cannon SB, VandenBosh KA. Computational Identification and Characterization of Novel.Genes from Legumes Plant Physiol. 2004 Jul; 135(3): 1179–1197. Available here.