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grain legumes

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grain legumes

Annual members of the family Leguminosae, grown for their seeds, which often contain 20–50% protein. They are an important source of protein in many areas, especially where meat is seldom or never eaten. They include several species of beans, peas, cow peas, pigeon peas, and chickpeas.

All have root nodules containing the bacterium Rhizobium, which helps build up the nitrogen content of the soil. Peanuts are sometimes included in this group.



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The Save the Children's approach to reducing risks of and vulnerabilities to food insecurity is to promote the diversification of household food production systems, which includes promoting new food crop mixes of cereal and grain legumes, root and tubers, home garden systems with a wide range of nutritious vegetable species, and planting multi-purpose fruit and firewood tree species.
Diversifying sustainable farming systems: behaviour change is key by Fiebig, William / UN Chronicle
The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.
Research and Markets: Cardiovascular Disease and Type II Diabetes are ... by Business Wire
Eliminate hidden hunger caused by the deficiency of micronutrients in the diet: Introduce an integrated approach, including vegetables and fruits, millets and grain legumes, and the provision of fortified foods like iron and iodine-fortified salt, and oral doses of Vitamin A.
Networks of institutions, networks of solutions. (Essay) by Swaminathan, M.S. / UN Chronicle
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