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)
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.


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