Legume

The legume is the fruit type of the legume ( Fabaceae or Leguminosae) own. It is a scatter fruit that consists of only one carpel and opens at maturity on both the abdominal seam as well as the back seam.

In the course of evolution have repeatedly developed within the legume from pods indehiscent fruits, such as in the tamarind, the fruit of the tamarind tree ( Tamarindus indica), or the clover (Trifolium ).

The sleeve looks like the pod. Therefore, the pods of beans, peas and other leguminous plants are called contrary to the botanical classification as " pods " standard linguistically.

Legumes in human nutrition

Because of their high protein content and the large income on small areas of fruit and seeds of legumes are an important part of the human diet worldwide. Particularly in the case of poor meat, vegetarian and vegan food, they are almost indispensable. Due to its low glycemic index by the complex carbohydrates legumes can provide a contribution to the prevention of diabetes mellitus.

Commonly found in the kitchen are among others

• Peas,
• Beans,
• Lenses,
• Chickpeas,
• Vetches,
• Soybeans and the
• Peanut.

The consumption of pulses has a reputation for producing flatulence, as they contain the sugar molecules rhamnose, raffinose and stachyose, which can not be recycled in the small intestine and are decomposed by the bacteria of the intestinal flora only in the colon.

Legumes in agriculture and as a forage crop

Due to the property to fix nitrogen from the air and provide due to their high protein content legumes an important plant in the agriculture and livestock dar.

• Klee,
• Lupines,
• Gorse and
• Soybeans

Fruit Stand | Scheinfrucht

Scattered fruit: follicle | legume | fruit capsule | pod

Indehiscent fruits: berries | nut fruit | caryopsis | achene | drupe

Decay of fruits: schizocarp | broken fruit | fruit Klaus

Fruit Associations: berry fruit Association | nut fruit Association | Stone Fruit Association

• Fruit