Legume

Legumes are plants with pods containing seeds, such as beans, lentils, and peas. They are a significant source of protein and fibre, and are cultivated worldwide for human and animal consumption. Dried legumes are often cooked before eating, or processed into flours and other food ingredients.

Legumes are used in a wide variety of foods, often as a source of plant-based protein and fibre. They can be found in ready meals, soups, stews, and as ingredients in vegetarian and vegan products. Their texture and ability to absorb flavours make them versatile in savoury dishes.

Legumes are a natural food ingredient, not a food additive, and are not subject to authorisation on the Register of Food Additive Authorisations. They are a nutritious part of a balanced diet, providing protein, fibre, vitamins, and minerals. The UK's Eatwell Guide recommends including pulses, beans, fish, eggs, meat and other proteins in meals. Some individuals may experience digestive discomfort from consuming legumes due to their fibre and oligosaccharide content, though this can often be managed through preparation methods and gradual introduction.