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Legumes
What are Legumes?
Legumes are members of a family of flowering plants known as Leguminosae. It is one of the three largest families of flowering plants, with approximately 690 genera and about 18,000 species.

Legumen in Latin means seeds harvested in pods.

Legumes come from plants whose seed pods split on two sides when they're ripe. Beans, lentils, soybeans, and peas are all legumes. Legumes are high in protein, iron, fiber and other vitamins and minerals and phytonutrients.

Legumes (beans) are among the oldest cultivated plants.

Legumes belong to the botanical family Papilionaceae within the order Fabaceae (also called Leguminosae). The Fabaceae family includes over 750 genera and 16,000 – 19,000 species, making it the third largest family within the plant kingdom (Hoover et al. 2010). Familiar legumes aside from dry peas, dry beans, lentils, and chickpeas include soybeans, fava beans, peanuts, lupins, lucerne (alfalfa), clovers, and vetches. Legumes are distinguished by three principal characteristics: 1. A butterfly-shaped or papilionaceous flower 2. Production of pods that contain seeds 3. The ability to use atmospheric nitrogen to produce their own protein compounds, which is a result of a symbiotic relationship between nitrogen-fixing bacteria in the soil and the nodules in the legume roots

What are pulses?
All pulses are considered as legumes but not all legumes are considered as pulses.

Pulse, a name taken from the Latin word puls, meaning a thick soup.

A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).

Legumes are plants that bear their fruit in pods, which are casings with two halves, or hinges. Legumes are a very healthy food because it is low in fat and high in protein. Legumes are also very high in fiber and other nutrients.

What is a legume list?
The most common varieties of legumes are beans. These include adzuki beans, black beans, soybeans, anasazi beans, fava beans, garbanzo beans (chickpeas), kidney beans and lima beans. These foods are high in protein and carbohydrates but low in fat. Classification

Kingdom Plantae – Plants
Subkingdom Tracheobionta – Vascular plants
Superdivision Spermatophyta – Seed plants
Division Magnoliophyta – Flowering plants
Class Magnoliopsida – Dicotyledons
Subclass Rosidae
Order Fabales
Family Fabaceae – Pea family

List of Legume Foods


Legumes Are Made Up Of:
beans
lentils
peas
peanuts

Legumes Are Rich In The Following Nutrients:
Calcium
Dietary fiber
Folate
Iron
Magnesium
Phosphorus
Potassium
Protein
Riboflavin
Thiamin
Vitamin B6
Zinc

Beans

The most common varieties of legumes are beans. These include adzuki beans, black beans, soybeans, anasazi beans, fava beans, garbanzo beans (chickpeas), kidney beans and lima beans. These foods are high in protein and carbohydrates but low in fat. For example, 1 cup of cooked adzuki beans contains 17 grams of protein, 57 grams of carbohydrates, 294 calories and only 0.2 grams of fat. In comparison, 1 cup of cooked chickpeas contains 15 grams of protein, 45 grams of carbohydrates, 269 calories and 4 grams of fat. Because of their assortment of flavors and textures, a mixture of lightly-seasoned, cooked-then-cooled beans makes a flavorful, nutritious and filling salad.

What kind of beans are the most nutritious?
Here's our breakdown of some of the most nutritious beans you can eat:
•Black Beans. Black beans are an excellent low-calorie, low-fat source of energy and fiber.
•Kidney Beans.
•Lentils.
•Chickpeas.
•Pinto Beans.
•Peas.
•Soybeans.
•Navy Beans.

http://www.qureshiuniversity.org/deans.html

Nuts

Some legumes are inappropriately called "nuts." The most common example is the peanut, with other examples including soy nuts and carob nuts. Similar to other nuts, these legumes contain high concentrations of protein, fat and carbohydrates. For example, 1/4 cup of dry-roasted soy nuts contains 11 grams of protein, 10 grams of fat, 11 grams of carbohydrates and 150 calories, and 1/4 cup of dry-roasted peanuts has 7 grams of protein, 5 grams of carbohydrates, 160 calories and 13 grams of fat. When eating soy or peanuts, choose dry-roasted and unsalted varieties to avoid the high fat and sodium content of oil-roasted, salted nuts.

Peas

A number of legumes are labeled as peas, including green peas, snow peas, snap peas, split peas and black-eyed peas. Similar to beans, peas contain high concentrations of carbohydrates and protein but little fat. For example, 1 cup of boiled green peas contains 8.6 grams of protein, 25 grams of carbohydrates, 134 calories and 0.4 gram of fat. Split peas contain higher concentrations of protein and carbohydrates but a similar amount of fat. One cup of boiled split peas contains 16 grams of protein, 41 grams of carbohydrates, 231 calories and only 1 gram of fat. As most varieties have a naturally sweet flavor, peas are great as a side-dish, snack, addition to a stir-fry or topping on a salad.

Lentils

Legumes that are classified as nuts, beans and peas are approximately spherical in shape. With their flat, round shape, lentils differ from this general pattern. Whether yellow, orange, green, brown or black, the nutritional profile of lentils does not change with their color. However, sprouted lentils differ from non-sprouted lentils in their nutritional content. One cup of uncooked sprouted lentils contains 7 grams of protein, 17 grams of carbohydrates, 82 calories and 0.5 gram of fat. As they are much denser, non-sprouted lentils provide larger amounts of these nutrients. One cup of cooked lentils contains 18 grams of protein, 40 grams of carbohydrates, 1 gram of fat and 140 calories. Although the non-sprouted variety is more common in cooked dishes, both varieties can serve as the basis for ________ dal curries.

Legumes List

Abura-Age
Aburage
Aka Miso
Akamiso
Anasazi Beans
Appaloosa Bean
Apricot Seed
Arhar
Arhar Dal
Asuki Bean
Atsuage
Atsu-Age
Awase Miso
Azufrado Bean
Baby Lima Bean
Bamboo Yuba
Barley Miso
Bayo Bean
Bean Cheese
Bean Curd
Bean Curd Sheets
Bean Curd Skins
Bean Curd Stick
Bean Paste
Bean Stick
Beechmast
Beluga Black Lentil
Beluga Lentil
Bengal Gram
Black Aduki Bean
Black Adzuki Bean
Black Azuki Bean
Black Bean
Black Beans In Salted Sauce
Black Chickpeas
Black Gram
Black Lentil
Black Salted Fermented Bean
Black Turtle Bean
Bolita Bean
Bonavist Bean
Borlotti Bean
Boston Bean
Boston Navy Bean
Breadnut Seeds
Brown Lentil
Brown Rice Miso
Brown Speckled Cow Bean
Buah Keras
Butternut
Butterscotch Calypso Bean
Calypso Bean
Canaria Bean
Canario Bean
Chana Dal
Channa Dal
Chestnut Lima Bean
Chili Bean
Chilke Urad
Chine Black Bean
Chine Yuba
Chowli Dal
Christmas Lima Bean
Chufa
Coco Bean
Coco Blanc Bean
Continental Lentil
Crab Eye Bean
Cranberry Bean
Daal
Dal
Dark Miso
Deep-Fat Fried Tofu
Deep-Fried Tofu
Dermason Bean
Dhaal
Dhal
Dhall
Doufu
Dow Fu Kon
Dow See
Dried Bean Curd Stick
Dried Bean Stick
Dried Chestnut
Egyptian Bean
Egyptian Lentil
Egyptian White Broad Bean
Eur Soldier Bean
Extra-Firm Tofu
Eye Of Goat Bean
Eye Of The Goat Bean
Fagioli
Fagiolo Romano
Fayot
Fazolia Bean
Fermented Bean Cake
Fermented Bean Curd
Fermented Black Bean
Fermented Soy Cheese
Firm Tofu
Flageolet
Foo Yi
Foo Yu
French Green Lentils
Fried Bean Curd
Frijo Bola Roja
Frijole Negro
Fu Jook Pei
Fu Yu
Fuji Mame
Genmai Miso
German Lentil
Gram Dal
Great Northern Bean
Green Gram
Green Lentil
Hang Yen
Haricot Bean
Haricot Blanc Bean
Hatcho Miso
Hat-Cho Miso
Hyacinth Bean
Inaka Miso
Inariage
Ind Bean
Ind Brown Lentil
Jackson Wonder Bean
Kala Channa
Kali Dal
Kemiri
Kidney Bean
Kinu-Goshi
Kirazu
Kluwak Kupas
Kyoto Shiro Miso
Lablab Bean
Lablab Beanval
Lentilles Du Puy
Lentilles Vertes Du Puy
Ling Chio
Ling Jiao
Ling Kio
Ling Kok
Lingot Bean
Lupini Bean
Maicoba Bean
Maine Yellow Eye
Mame Miso
Mamemiso
Mape
Marron
Marrow Bean
Masar
Masar Dal
Masoor
Masoor Dal
Masur Dal
Matki
Mayocoba Bean
Medium Tofu
Mellow Miso
Mexican Black Bean
Mexican Red Bean
Miso
Moath
Molasses Face Bean
Moong Dal
Mortgage Lifter Bean
Mortgage Runner Bean
Mugi Miso
Mung Bean
Mung Pea
Mungo Bean
Mussoor
Mussoor Dal
Nama Nori San
Nama-Age
Nato
Natto
Nattou
Navy Bean
Nigari Tofu
Okara
Orca Bean
Pea Bean
Peanuts
Pearl Haricot
Pecan
Peruano Bean
Peruvian Bean
Petite Beluga Lentil
Pignoli
Pignolia
Pignolo
Pine Kernel
Pink Bean
Pink Lentil
Pinolea
Pinoli
Piñon
Pinto Bean
Pinyon
Plant Protein
Preserved Bean Curd
Pressed Tofu
Prince Bean
Protein Crumbles
Purple Appaloosa Bean
Puy Lentils
Rajma
Rattlesnake Bean
Red Ball Bean
Red Bean
Red Eye Bean
Red Kidney Bean
Red Lentil
Red Miso
Refried Beans
Regular Tofu
Roasted Soybeans
Roman Bean
Rosecoco Bean
Salted Black Bean
Salty Black Bean
Saluggia
Salugia Bean
Scarlet Runner Bean
Sendai Miso
Shell Bean
Shinshu Miso
Shiro Miso
Shiromiso
Sieva Bean
Silken Tofu
Skinned And Split Black Lentils
Small Red Bean
Small White Bean
Snoober
Soft Tofu
Soy Cheese
Soy Mayonnaise
Soy Milk Skins
Soy Nut Butter
Soy Nuts
Soy Sour Cream
Soy Yogurt
Soya Cheese
Soya Mayonnaise
Soybean Curd
Soybean Paper
Soybean Paste
Soynut Butter
Soynuts
Spanish Black Bean
Spanish Tolosana Bean
Speckled Brown Cow Bean
Split Black Lentils
Split Lablab Beans
Steuben Yellow Bean
Steuben Yellow Eye Bean
Sui-Doufu
Swedish Brown Bean
Sweet Miso
Sweet White Miso
Tempe
Tempeh
Textured Soy Protein
Textured Vegetable Protein
Texturized Soy Protein
Texturized Vegetable Protein
Tofu
Tofu Mayonnaise
Tofu Sour Cream
Tolosana Bean
Tongues Of Fire Bean
Toor
Toor Dal
Tremmocos
Trout Bean
Tur
Tur Dal
Turtle Bean
Turtle Soup Bean
Tuvar
Tuvar Dal
Tvp
Uba
Unohana
Urad Dal
Usuage
Usu-Age
Val Dal
Vallarta Bean
Vegetable Protein
Water Caltrop
Wet Bean Curd
Whit Bean
White Kidney Bean
White Lentils
White Miso
White Pea Bean
Yankee Bean
Yellow Ind Woman Bean
Yellow Lentils
Yellow Miso
Yin Yang Bean
Yuba
Perennial Legumes and Grasses

Alfalfa
Birdsfoot Trefoil
Red Clover
White Clover
Sweet Clover
Alsike Clover
Kura Clover

Perennial Grasses

Grass species differ in their competitiveness with legumes. This will influence the grass-to-legume ratio of an established stand. Grasses such as orchardgrass and the ryegrasses tend to be more competitive with alfalfa than timothy or bromegrass. Grasses are lower in protein than legumes when cut at a similar stage of development.
Perennial Vegetables
1.Raspberries, blueberries and other berry bushes
2.Asparagus
3.Rhubarb
4.Kale (usually grown as an annual)
5.Garlic (usually grown as an annual)
6.Radicchio (usually grown as an annual)
7.Horseradish
8.Globe artichokes
9.Lovage
10.Watercress

Scientific classification e
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Asparagaceae
Subfamily: Asparagoideae
Genus: Asparagus
Species: A. officinalis
Binomial name: Asparagus officinalis
Last Updated: June 22, 2018