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Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

A small pulse (legume) that is most commonly grown as a crop in India. It is used as a food for both human and animal consumption.

Varieties of legumes that are among a family of peas, which consist of fresh, field, or pod peas. Fresh peas and field peas are grown to be removed from the pod and eaten raw or used as ingredients for salads, soups, stews, casseroles, and other dishes.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world.

Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

A type of legume originating in Asia, which is also grown in the southern United States. The small seed or bean of the plant has a beige color and is characterized by a black circular spot, or ''eye''.

A small, disk-shaped legume that has a firm texture and a nutty taste. Dried green lentils do not require presoaking like many dried beans and they tend to cook faster.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

A type of legume that originated in Asia, but is also grown in the southern United States. It is an oval-shaped bean, ivory in color with a small black spot, referred to as the "eye.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be fully digested.

A pea-sized, off-white, oval shaped legume, which is also called the Yankee bean. Its name comes from the fact that it has been a staple food for the U.S.

1) The dried seed contained within the pod of several varieties of legumes, which include beans, lentils, and peas.

A pea sized, off-white, oval shaped legume, which is more commonly called the navy bean. It has been a staple food for the U.S.

Also known as a chickpea, a garbanzo bean is a round, tan-colored legume with a slightly nutty flavor.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.