Legumes and pulses are a unique group of plants that belong to the Fabaceae family and are characterized by their ability to fix nitrogen from the atmosphere.

Corn is a cereal grain and not a legume or pulse.

Legumes and pulses are an excellent source of protein, fiber, iron, and other essential nutrients.

India is the largest producer of legumes and pulses, accounting for over 25% of the world's production.

Legumes and pulses have the ability to fix nitrogen from the atmosphere, which improves soil fertility. They also help reduce greenhouse gas emissions and promote biodiversity.

Chickpeas are the primary ingredient in hummus, a popular Middle Eastern dip.

Falafel, daal, and chana masala are all traditional dishes that commonly use pulses as a main ingredient.

Legumes and pulses have a low carbon footprint, are a good source of plant-based protein, and help reduce food waste, making them an important part of a sustainable diet.

Soybeans are known for their high protein content and are often used as a meat substitute in various dishes.

Studies have shown that consuming legumes and pulses can help reduce the risk of heart disease, type 2 diabetes, and certain types of cancer.

Legumes and pulses help control pests and diseases, improve soil structure, and add nitrogen to the soil, making them a valuable component of crop rotation.

Soybeans are the primary ingredient used to make tofu, a popular plant-based protein source.

Pulses add thickness and texture, provide a source of protein and fiber, and enhance the flavor of soups and stews.

Legumes and pulses are an important source of food for both humans and livestock.

The global demand for legumes and pulses is expected to increase in the coming years due to growing population and increasing awareness of their nutritional benefits.