Legumes are a type of plant that includes beans, lentils, and peas.

Legumes and pulses are rich in globulin, a type of protein.

Soybeans are the primary ingredient used in the production of tofu.

Lentils are a rich source of dietary fiber.

Legumes and pulses primarily contain starch as their carbohydrate source.

Chickpeas are a staple ingredient in many Indian dishes.

Legumes and pulses are rich in insoluble fiber, which aids in digestion.

Split peas are commonly used in soups and stews.

Legumes and pulses are a good source of iron, an essential mineral for red blood cell production.

Hummus is typically made from chickpeas.

Legumes and pulses are a good source of folate, a B vitamin important for cell growth and development.

Lentils are often used in salads and as a side dish.

Legumes and pulses are a good source of potassium, an essential mineral for regulating blood pressure.

Falafel is typically made from chickpeas.

Legumes and pulses are a good source of magnesium, a mineral important for muscle function and energy production.