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Legumes are a diverse group of plants known for their edible seeds, which are rich in protein, fiber, and essential nutrients. They are a staple in many diets around the world and play a significant role in plant-based nutrition. Here’s a comprehensive overview of legumes:

Common Types of Legumes:

1. Beans:
   • Black Beans: Common in Latin American cuisine, black beans are high in protein and fiber.
   • Kidney Beans: Known for their red color and kidney shape, these beans are often used in chili and stews.
   • Pinto Beans: Popular in Mexican dishes, pinto beans are versatile and can be used in a variety of recipes.
   • Navy Beans: Small and white, navy beans are often used in soups and baked bean dishes.
2. Lentils:
   • Green Lentils: Slightly peppery, these lentils hold their shape well when cooked and are used in salads and side dishes.
   • Red Lentils: These lentils cook quickly and break down into a soft, mushy texture, making them ideal for soups and stews.
   • Brown Lentils: Earthy and mild, brown lentils are versatile and used in a wide range of recipes.
3. Chickpeas (Garbanzo Beans):
   • Culinary Uses: Chickpeas are used in dishes like hummus, falafel, and various salads. They are a key ingredient in Middle Eastern and Indian cuisines.
4. Peas:
   • Green Peas: Sweet and tender, green peas are used in soups, stews, and as a side dish.
   • Split Peas: These are dried peas that split during processing. They are used in soups and are available in green and yellow varieties.
5. Soybeans:
   • Tofu and Tempeh: Derived from soybeans, these products are popular meat substitutes in vegetarian and vegan diets.
   • Edamame: Young, tender soybeans often served as a snack or appetizer.
6. Other Legumes:
   • Black-eyed Peas: These small, round peas are often used in Southern and Caribbean cuisines.
   • Mung Beans: Common in Asian cuisine, mung beans can be sprouted or used in soups and desserts.