Eureka! Institutional Repository

The legume family includes very important plants, cultivated in many countries of the world, on larger or smaller areas, for the production of dried hay (hay), livestock feed (feed) and grains for human consumption (dried as legumes or Fresh). Legumes grown for human consumption are beans, chickpeas, lupins, beans and peas. Legumes supply to humans the same calories as an equal amount of grain. They are foods rich in carbohydrates (mainly starch) and proteins (17-30%), poor in oil (1-2%) and rich in iron and calcium. They are the main source of protein in the population of the developing regions of the earth and in many of them they are called "poor meats". Legumes are among the most useful plants in humans. Their utility is manifold because, in addition to nutritional foods for themselves, they have the property of storing nitrogen at their roots and are thus often used as soil lubricants.