Wheat is a type of cereal grain, not a legume.

Legumes are a good source of protein, fiber, and iron, among other nutrients.

Chickpeas, kidney beans, and black beans are all common types of pulses.

Pulses are a good source of protein, fiber, potassium, and other nutrients.

Legumes and pulses can be used in a variety of dishes, including soups, stews, salads, and more.

Mung beans, adzuki beans, and soybeans are all common types of legumes used in Asian cuisine.

Chana dal, toor dal, and urad dal are all common types of pulses used in Indian cuisine.

Legumes and pulses are a good source of lysine, an essential amino acid that is often lacking in cereal grains.

Lentils, chickpeas, and fava beans are all common types of legumes used in Mediterranean cuisine.

Cowpeas, pigeon peas, and bambara beans are all common types of pulses used in African cuisine.

Legumes and pulses are a good source of vitamin B1, vitamin B6, vitamin C, and other vitamins.

Black beans, kidney beans, and pinto beans are all common types of legumes used in South American cuisine.

Lentils, chickpeas, and fava beans are all common types of pulses used in Middle Eastern cuisine.

Legumes and pulses are a good source of iron, zinc, magnesium, and other minerals.

Black beans, kidney beans, and pinto beans are all common types of legumes used in North American cuisine.