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Peas, Beans, and Other Vegetable Legumes

Family: Fabaceae (Leguminosae)

  • Chapter
World Vegetables

Abstract

The Fabaceae constitute a broad and very large botanical family, consisting of more than 450 genera and over 12 thousand species. Many species are important as food sources for humans and animals. Legumes are dicot annuals and perennials; most cultivated vegetable and grain legumes are annuals. Grain legumes, often identified as pulse crops, rank second to cereal grains as a primary world food source. The term pulse refers to edible seed of pod-bearing plants and the word gram, also refers to some legume seed-bearing plants. In India, the term dal or dahl refers to a food preparation usually made with pigeon pea, Cajanus cajan. In French horticultural writings, legume refers to a garden vegetable or pot herb.

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Authors and Affiliations

  1. Department of Vegetable Crops, University of California, Davis, USA

    Vincent E. Rubatzky & Mas Yamaguchi

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  1. Vincent E. Rubatzky
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  2. Mas Yamaguchi
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© 1997 Springer Science+Business Media Dordrecht

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Rubatzky, V.E., Yamaguchi, M. (1997). Peas, Beans, and Other Vegetable Legumes. In: World Vegetables. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6015-9_22

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  • DOI: https://doi.org/10.1007/978-1-4615-6015-9_22

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7756-6

  • Online ISBN: 978-1-4615-6015-9

  • eBook Packages: Springer Book Archive

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