Legumes are the seeds that contain the plants of the legume family (Fabaceae). This family is very broad, but the plants used for human and animal feeding are relatively few. Usually, legumes have a spongy white flesh, white, and their size is very different. Likewise, although in most cases the form is very varied, the elongated legumes predominate, such as beans, beans or beans. The family of legumes is made up of almost 19,000 species. Among grain legumes, the most used are for human consumption (dried beans, lentils and chickpeas) and those destined for animal consumption (vetches and yeras). They also belong to the family of leguminous, protein crops (dried peas, sweet lupine, beans and beans).


Like many other vegetable products, legumes or legumes are available as preserves. Legumes are much more durable than most of the products so their packaging (in jars or cans of prepared dishes) is more for reasons of convenience or ease of use than for conservation. Thermal treatments are used for this purpose.

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Montse Gonzalez