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Encyclopedia > Legume

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This article is about the fruit of the plants also called 'legumes'. For the plants themselves, see Fabaceae . A legume is a simple dry fruit which develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of fruit is a "pod", although pod is also applied to a few other fruit types. A peanut is not a nut in the botanical sense; a peanut is an indehiscent legume, that is, one whose pod does not split open on its own. Subfamilies Faboideae Caesalpinioideae Mimosoideae References GRIN-CA 2002-09-01 The name Fabaceae belongs to either of two families, depending on viewpoint. ... For other uses, see Fruit (disambiguation). ... Amaryllis style and stigmas A carpel is the outer, often visible part of the female reproductive organ of a flower; the basic unit of the gynoecium. ... Dehiscence is the spontaneous opening at maturity of a plant structure, such as a fruit, anther, or sporangium, to release its contents. ... For other uses, see Nut (disambiguation). ... Binomial name L. This article is about the legume. ... Dehiscence is the spontaneous opening at maturity of a plant structure, such as a fruit, anther, or sporangium, to release its contents. ... Varieties of soybean seeds, a popular legume Pea pods The term is derived from the French word "légume" which, however, has a wider meaning and refers to any kind of vegetable; the English word legume being translated in French by the word légumineuse. Download high resolution version (624x948, 203 KB)Varieties of soybeans http://www. ... Download high resolution version (624x948, 203 KB)Varieties of soybeans http://www. ... Image File history File links Download high resolution version (1278x1704, 346 KB) Picture taken by myself: (nl:Doperwt rijserwt peulen)Pisum sativum pods; Pisum sativum File links The following pages link to this file: Pea ... Image File history File links Download high resolution version (1278x1704, 346 KB) Picture taken by myself: (nl:Doperwt rijserwt peulen)Pisum sativum pods; Pisum sativum File links The following pages link to this file: Pea ... For other uses, see Vegetable (disambiguation). ... Legumes are a good source of iron and fiber. [citation needed] For other uses, see Iron (disambiguation). ... Fiber or fibre[1] is a class o f materials that are continuous filaments or are in discrete elongated pieces, similar to lengths of thread. ... Freshly-dug peanuts (Arachis hypogaea) Image File history File linksMetadata Download high resolution version (1200x900, 1025 KB) Peanut (Arachis hypogaea) leaves and freshly dug pods Stuckey, South Carolina. ... White clover, a forage crop Image File history File links Download high resolution version (2560x1920, 2599 KB) White clover flowers Taken by myself on April 26 2005 File links The following pages link to this file: Legume ... [edit] See also Wikimedia Commons has media related to: Legumes Pulse (legume) Image File history File links Commons-logo. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... [edit] References [edit] External links AEP - European association for grain legume research Lupins - Geography, classification, genetic resources and breeding ILDIS - International Legume Database & Information Service Legume classes from LegumeChef.com Categories: All articles with unsourced statements | Articles with unsourced statements since April 2007 | Agriculture stubs | Fabaceae stubs | Legumes | Plant morphology | Vegan cuisine | Vegetarian cuisine

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	Legume - Wikipedia, the free encyclopedia (404 words) A legume is a simple dry fruit which develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are noteworthy for their ability to fix atmospheric nitrogen, an accomplishment attributable to a symbiotic relationship with certain bacteria known as rhizobia found in root nodules of these plants. Legume seed and foliage has a comparatively higher protein content than non-legume material, probably due to the additional nitrogen that legumes receive through nitrogen-fixation symbiosis.
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