legume


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legume

(lĕ`gyo͞om, lĭgyo͞om`), common name for any plant of the family Leguminosae, which is called also the pulsepulse,
in botany, common name for members of the Fabaceae (Leguminosae), a large plant family, called also the pea, or legume, family. Numbering about 650 genera and 17,000 species, the family is third largest, after the asters and the orchids.
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, legume, pea, or bean family. The word is often used loosely in the plural for vegetables in general. Botanically, a legume is the characteristic fruit of the pulse family plants, called also leguminous plants. It is a podpod
or legume,
dehiscent fruit of a member of the family Leguminosae (pulse family). At maturity the pod splits along its two seams and releases the enclosed seeds.
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 which usually splits along two sides, with the seeds attached along one of the sutures. The family Leguminosae is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Rosales.

legume

[lə′gyüm]
(botany)
A dry, dehiscent fruit derived from a single simple pistil; common examples are alfalfa, beans, peanuts, and vetch.

legume

1. the long dry dehiscent fruit produced by leguminous plants; a pod
2. any table vegetable of the family Fabaceae (formerly Leguminosae), esp beans or peas
3. any leguminous plant
References in periodicals archive ?
Certaines sources expliquent cette hausse excessive par les quantites importantes de legumes exportees, notamment l'oignon vers certains pays africains ; tandis que d'autres l'attribuent a la revision a la hausse de la taxe d'acces au marche de gros.
Research work revealed that space for higher cereals can be altered to a certain degree without reducing its yield while providing a more promising environment for the intercropped legume (Chui & Richards, 1984).
Changes in quantities of inositol phosphates during maturation and germination of legume seeds.
There is a great chance of good response to grain legume or pasture inoculation where there has been first time cultivation of the legume crop in history.
Since legumes contain more protein per serving than most other plant foods, they are a naturally healthy substitute for animal foods that provide protein but also contain saturated fat and lack fiber--and they are rich in many other important nutrients, too.
This suggests there is a growing demand for grain-free really healthy alternatives and that legume pastas fill that need.
Plantings of legume pastures will add nitrogen to soils, improve soil structure, nutrient and water holding capacity and microbiological activity, and will provide valuable ground cover and protection from soil erosion.
The apparent recoveries of the legume N by a following wheat crop were calculated for eight experiments (20 estimates), and the recoveries of legume N were directly compared with the apparent uptake of fertiliser N applied to wheat when grown after a preceding wheat or canola crop in two experiments (three estimates).
The cereal grains such as wheat, rice, sorghum and maize, and the food legumes which include a wide variety of beans provide more than 70% of the calories and protein for the majority of poor people in the developing world (Yasin et al.