Tag: Legume family

Originating in East Asia, the soybean has been a staple crop for thousands of years, and is technically an annual legume belonging to the pea family. Given its versatility and unique nutritional profile, understanding what food category is soya can clarify its many uses in the modern diet.

Lentils have been a staple crop for over 10,000 years, with some of the earliest evidence found in the Fertile Crescent. While many people use the terms interchangeably, there is a distinct, scientifically-recognized difference between a legume and a pulse, and lentils fall under both categories. This guide will clear up the common confusion surrounding these protein-packed, edible seeds and their parent plants.

While both peanuts and soybeans are popular legumes, a 2024 study showed that peanuts contain nearly four times more calories per 100g than soybeans. This nutritional disparity is just one of many key factors distinguishing these two crops, impacting everything from your plate to global agriculture. Understanding what is the difference between soybeans and peanuts can help you make more informed dietary choices.

Despite their very different appearances, green beans ($Phaseolus vulgaris$) and soybeans ($Glycine max$) are both members of the same botanical family, Fabaceae, also known as the legume family. This common ancestry is the surprising truth behind the question: are green beans related to soy?

Lima beans, known scientifically as *Phaseolus lunatus*, have been cultivated in Peru for over 9,000 years and belong to the Fabaceae family, a lineage that connects them to countless other edible beans. This botanical classification places them squarely in the legume category alongside many familiar kitchen staples.

According to the Harvard T.H. Chan School of Public Health, both lentils and peas are part of the broader legume family, also known as Fabaceae. However, while they share this botanical lineage, the question 'are lentils close to peas' reveals distinct differences in their specific species, nutritional profiles, and culinary applications.

While most people recognize it as a root vegetable, jicama is botanically classified as a member of the legume family, Fabaceae. This may come as a surprise to many who are more familiar with its crunchy texture and mild, slightly sweet flavor than its botanical origins.

Contrary to some assumptions, jicama is not a nightshade, but is instead a member of the legume family, also known as Fabaceae. This distinction is crucial for those managing nightshade sensitivities or allergies who need to avoid foods from the Solanaceae family.

While soybeans are a top nine allergen in the United States, chickpeas are part of the same vast botanical family, Fabaceae, which can sometimes cause confusion. The question, 'are chickpeas in the soy family?' arises frequently, yet the answer reveals a fascinating look into their distinct botanical and nutritional profiles.

Over 70% of the world's protein requirements are met by pulses and cereals. Green gram, often called moong bean, is a staple in many cuisines, leading to the common question: Is green gram a millet or pulse? It is, in fact, a type of pulse, known for its high protein content and impressive nutritional profile.