Plants belonging to the Fabaceae family, often known as the Leguminosae family, produce legumes, which are a sustainable food crop that may be grown quickly.
There are about 20,000 different kinds of plants in the family Fabaceae, but only a few are used commercially in agriculture.
This nutritious food category may be roughly broken down into two categories: forage legumes and grain legumes.
In most cases, animals will consume legume forage such as alfalfa or clover because of its nutritional value.
They may also be found growing wild in their natural environments. In most cases, the pods are found buried in the earth, while the leaves and blooms are exposed.
Alfalfa is one of the most often used legumes in animal fodder.
Alfalfa is a plant that is often cultivated for the purpose of feeding animals, and the yearly output of alfalfa in the United States alone is over $8.8 billion.
Other types of forage legumes are:
- Sweet clover
- Burr Medic
The second category of legumes is grain, which refers to the seeds that often find their way onto our dinner plates.
Included in this category are peas, beans, lentils, and peanuts; they are cultivated specifically for human use.
The term “pulses” may also be used to refer to grain legumes. The edible seed that may be discovered in the pod of a legume plant is referred to as a pulse.
Underground growth is typical for pulse crops like beans and peanuts. On the other hand, lentils, green beans, and peas all come from plants that develop their pods above ground.
Growing pulses is an integral component of every food crop farming operation. Rhizobacteria, which are found in the soil, have a special and mutually beneficial interaction with legumes, which are also known as leguminous plants.
These bacteria have the ability to draw nitrogen from the surrounding soil and then release it within the plant.
Because of this process, the soil will become more nitrogen-rich, which will aid the subsequent planting of crops.
The nutrients in the soil remain there for many weeks and help most other carbon-rich crops, including wheat and grain, maintain their natural equilibrium.
There is a correlation between the amounts of nitrogen and protein due to the fact that nitrogen is a component of amino acids, which are the fundamental building blocks of protein.
The high protein content of legumes leads to equivalent nitrogen levels in the soil as a result of the nitrogen fixation process.
- Where Do Legumes Come From?
- What Is The Most Consumed Bean?
- Which Country Consumes Most Beans?
- What Culture Eats A Lot Of Beans?
Where Do Legumes Come From?
These seeds are known as pulses, and they are often contained inside a pod. Pulses are a kind of legume that belong to the same family as beans and peas.
The term “legume” may also refer to the whole pod, which includes the seeds, such as in green or snow peas.
The term “pulse” refers, however, to the seed itself, which may be either a bean or a pea.
The majority of legumes have their roots buried deep in the earth, however there are a few species that prefer to grow above ground.
The pods of lentils, green peas, and green beans all develop above the earth. Other forage legumes that grow above ground include clovers, alfalfa, and other similar plants.
As far back as 10,000 years B.C., the Middle East is where the oldest records of the cultivation of legumes were discovered.
The rapid spread of legumes across the Old World may be attributed to the large production of legumes as well as their high nutritious content.
Now, legumes can be cultivated in almost every region of the planet. Peanuts, soybeans, and other pulses (such as beans and peas) are among the most widely consumed types of legumes.
The production of soybeans is mostly centered on the continents of North America and Latin America.
Over ninety-five percent of all exported soybeans are accounted for by the two of them together. (Source)
Pulses are a broad category that includes both beans and peas.
The seed of a Fabaceae pod, which is often enclosed in a pod, is where they originate. The United States of America, Canada, Myanmar, Australia, and China are the top five exporters of pulses respectively.
Peanuts are not strictly considered to be a kind of nut. In contrast to tree nuts, they are really legumes and their growth occurs below ground.
Argentina, India, and the United States are the top three exporters of peanuts in the world.
What Is The Most Consumed Bean?
Other varieties of beans that are very well-liked include kidney, mung, navy, black, and soybeans.
The nutritional profile of chickpeas, which are the renowned bean that are used to produce hummus, is rather outstanding.
Chickpeas are not only an excellent source of fiber and protein, but they also contain a wide variety of antioxidants.
The following is a breakdown of the nutritional value that can be found in 100 grams (about half a cup) of chickpeas, as provided by the USDA:
- Calories: 364
- Fat: 6g (9% of RDI – Recommended Daily Intake)
- Sodium 24mg (1% RDI )
- Potassium 875mg (25% RDI)
- Carbohydrate: 61g (20% RDI)
- Dietary fiber: 17g (68% RDI)
- Sugar: 11g
- Protein: 19g (38% RDI)
- Vitamin C: 6% RDI
- Iron: 34% RDI
- Vitamin B6: 25% RDI
- Magnesium: 28%
- Calcium: 10%
It should come as no surprise that the USDA advises eating at least one-third of a cup of chickpeas at least three times a week.
The fact that these teeny-tiny jewels contain a significant amount of nutrients explains why everyone is going crazy about them right now.
In addition to that, chickpeas, olive oil, lemon, garlic, and tahini are the key ingredients in the preparation of the enormously famous dipping paste known as hummus.
Crackers or fresh veggies are the traditional accompaniments to hummus. In the 13th century, Egypt is where the earliest documentation of its use as a beverage was discovered.
The most often consumed kind of bean in the United States is pinto beans. They are often used in dishes such as stews, soups, refried beans, and gravy.
They are typically used as an ingredient in a dip that is served with corn tortilla chips.
The following is a list of the nutritional benefits of pinto beans:
- Calories: 347
- Fat: 1.2g (1% RDI)
- Potassium: 1,393mg (39%)
- Carbohydrate: 63g (21%)
- Dietary fiber: 16g (64%)
- Sugar: 2.1g
- Protein: 21g (42%)
- Vitamin C: 10%
- Calcium: 11%
- Iron: 28%
- Vitamin B6: 25%
- Magnesium: 44%
Leptins are found in beans and other legumes, as well as in certain other foods that include beans.
It is well established that lectins may bring on gastrointestinal side effects such as cramping, nausea, and vomiting.
Cooking the beans or soaking them overnight is the only way to deactivate the lectins.
Raw beans are inedible un any form!
Which Country Consumes Most Beans?
Here is a list of the top 15 bean-eating countries:
- South Korea
The consumption of beans in India alone accounts for 28.7% of the total worldwide consumption.
India, Brazil, and Mexico take up about half of the world’s total bean consumption, making them the top three bean-consuming nations.
What Culture Eats A Lot Of Beans?
India, the country with the highest volume of annual bean imports, uses a staggering 28.7% of the world’s total supply.
Lentils are an important part of the Indian cuisine, despite the fact that they are not technically beans.
It would be quite difficult to locate a dinner that did not include lentils, either as the main course in the form of dal or as a side dish.
Tofu and soy products, such as edamame, are consumed at a high rate in Japan, but Mexico incorporates a wide variety of beans into their cooking sauces and dishes.
Recent research has shown some regions of the globe as being home to the oldest populations, giving rise to the concept of “Blue Zones.”
The first usage of the term “zone” was (surprise!) by author Dan Buettner in his book “The Blue Zones.” The five original zones were as follows:
- Icaria, Greece
- Sardinia, Italy
- Okinawa, Japan
- The Nicoya Peninsula, Costa Rica
- Seventh-Day Adventists in Loma Linda, California
According to Buettner’s research, these are the regions that have the highest concentration of nonagenarians (those who live over 90 years) and centenarians (people who live over 100 years).
He discovered that heredity only contributed between 20 and 30 percent to an individual’s overall lifespan.
Most notably, residents in blue zones tend to follow similar patterns in terms of their diets and lives.
Their meals are almost entirely made up of plant-based foods, with the majority of their daily calories coming from whole grains, legumes, veggies, and nuts.
In addition to this, they chew their food very slowly and limit the number of calories they consume, terminating their eating just before they begin to feel full.
The slower you eat, the less likely you are to overeat, which in turn lowers your chance of gaining weight and developing chronic illnesses.
In addition to its usage for weight loss, intermittent fasting may be used to bring down one’s blood pressure, cholesterol levels, and the risk of many other chronic conditions.
(inside this post, I address an issue that comes up frequently: may we consume chia seeds when we are fasting?)
In addition to having healthy eating habits, they also have other lifestyle qualities in common, including the following:
They make physical activity a regular part of their lives by including activities such as gardening, walking, and cooking into their routines.
They rest as much as they like, as much as their body want them to, and there is no predetermined time for them to sleep or get up. As a result, they sleep a lot.
In addition to this, they slumber often for periods of less than a quarter of an hour. Consumption of alcohol in moderation They drink very little, if any, alcohol.
Red wine is consumed daily in the Icarian and Sardinian zones in amounts ranging from one to two glasses.
People who adhere to a religious or spiritual tradition make up a significant portion of the population and enjoy a high level of social support from their community.
According to several studies, having a religious affiliation may make one live longer.
Have a purpose – They are conscious of the reason why they get out of bed each morning.
The people of Okinawa refer to it as “ikigai,” while the Nicoyans call it “plan de vida,” which literally translates to “life plan.”
The Zone Diet suggests consuming 40% carbs, 30% protein derived mostly from plants, and 30% fat in your daily diet.
Both a source of carbs with a low glycemic index and protein, legumes come highly recommended.
Do legumes grow below the ground?
As is the case with the vast majority of forage legumes, the pods of many legumes, such as peanuts, develop underground. Other types of legumes, such as green beans and peas, develop their pods on vines that extend above the ground. The plant that produces lentils is an annual plant that has a bushy appearance and develops its pods in the air rather than the ground.
Where can legumes grow?
The Fabaceae family of flowering plants is the third biggest family overall, with more than 19,500 species found around the globe. Herbs, herbaceous and woody climbers, shrubs, and trees may all be classified as legumes, and they can be found on every continent with the exception of Antarctica. Legumes can be found in environments ranging from alpine and arctic tundra to tropical rainforests.
Are there any beans that grow underground?
To summarize, while certain legumes, such as peanuts and the Bambara groundnut, mature in pods that emerge from the stalks of the plant, the majority of legumes develop their seeds underground. Pinto beans, black beans, and kidney beans are all examples of beans that may be grown in an above-ground environment.
Are green beans grown underground?
No, the pods of green beans and peas develop on the vines that hang above the ground.
Are peanuts the only legumes that grow underground?
Peanuts are a kind of legume that contain edible seeds and grow in pods, similar to soy beans, lentils, and other legumes. However, the majority of people consider them to be nuts, in the same category as other types of nuts such as walnuts, almonds, and hazelnuts. Peanuts are a kind of legume that develop underground, as opposed to other types of legumes, which develop on vines or bushes.
What food grows underground?
All of the following are regarded to be types of roots: yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (also known as celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger. Because they grow underground, root vegetables are able to draw a significant quantity of nutrients from the surrounding soil.
Since the beginning of human history, legumes have served as a primary source of nutrition.
They were one of the first crops to be produced and will continue to provide food for humans for many more years.
We really hope that this article was helpful in sharing some of the intriguing information that can be found about these delectable meals, and we look forward to bringing you more information in the future.