Types Of Legumes And Legume Products

Legumes, also known as pulses, are members of the Fabaceae plant family which produce edible seeds in a pod. Each pod produces one to 12 seeds and splits into two halves when ripe. Types of legumes include beans, lentils, peas, peanuts and soy beans. Legumes are rich in protein, generally low-fat and provide B vitamins and minerals. If you have an allergy to legumes, you should avoid foods made with legumes and legume products.

Beans

Types of beans include adzuki, black, kidney, pink, small red, pinto, great northern, garbanzo and soy. You can purchase dry or canned beans and use them in soups, salads or casseroles. Soy beans can be eaten from the pod, roasted or processed into tofu or soy milk.

Lentils

Lentils are small, round legumes used in soups, curry dishes, salads and side dishes. Types of lentils include brown, red and green. Lentils are low-fat, high-protein, high-fiber and provide essential vitamins and minerals. Although lentils are mostly sold dry, they are easier to prepare than dry beans because they do not need to be soaked before cooking.

Peanuts

Contrary to popular belief, peanuts are not a type of nut; rather they are legumes that are grown underground. Peanuts are commonly consumed roasted or as peanut butter. If you are allergic to peanuts you should avoid all products containing peanuts, peanut butter, peanut oil and products manufactured in the same place as other peanut products.

Legume Flour

Legume flour is made from ground lentils, garbonzo beans, mung beans or soy beans and is used in Indian and Middle Eastern cuisine. Legume flour can also be used to add protein, vitamins, minerals and fiber to pasta made from semolina, or as a gluten-free alternative to wheat flour.

Peas

Varieties of peas include sugar-snap and snow and green peas. Sugar-snap and snow peas both have an edible pod and can be eaten whole. Peas are sold fresh, frozen or canned and can be used in salads, soups or side dishes.