Types of Legumes

The adzuki bean (Vigna angularis; from azuki (Japanese: アズキ（小豆）), sometimes transliterated as azuki or aduki, or English red mung bean) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean.

This guide explains the definition of a legume, legumes and the paleo diet, provides a list of common type of legumes and covers the benefits. A legume is a simple, dry fruit contained within a shed or a pod. The most well-known legumes are peas, beans, peanuts, and alfalfa (we have a full list below).

Fava beans are broad green legumes that grow in long pods and are popular in many Mediterranean and Middle Eastern cuisines. Fava beans are almost always removed from the pods before preparing them, although it is possible to braise whole fava bean pods.

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, Egyptian pea.

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.

Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber.

Lima beans are a legume, as are split peas and lentils. Until recently, it was thought they originated in Brazil, but new discoveries have pinpointed Guatemala. References to lima beans began showing up in ancient literature in the 1500s.

What the hell is a legume? What is a legume and are legumes paleo? We answer that question and more (including a list of legumes) here. Read on.