What are dry beans and peas collectively known as?

Dry beans and peas are collectively known as legumes due to their botanical classification. Legumes are plants that belong to the family Fabaceae, which encompasses a wide variety of foods, including beans, peas, lentils, and chickpeas. The defining characteristic of legumes is their seed pods, which split open along two seams when ripe. This unique feature allows them to grow in a way that is beneficial both for the plant and for human consumption.

Legumes are notable for their high protein and fiber content, making them an important part of a balanced diet. They also play a key role in agriculture because they can fix nitrogen in the soil, improving soil health and reducing the need for synthetic fertilizers. This sustainable aspect enhances their value in food systems.

The other terms refer to different groups of foods: cereals are grains that come from grass-like plants; nuts are hard-shelled fruits or seeds; and roots are underground parts of plants. Each of these has distinct characteristics and nutritional profiles, differentiating them from legumes.