Legumes are classified culinarily into several categories based on their edible parts and culinary uses:
- Pulses: These are the dried seeds of legume plants, harvested for food. Examples include lentils, chickpeas, beans (like kidney beans, black beans), and peas (split peas, green peas). Pulses are rich in protein, fiber, and nutrients and are often used in soups, stews, salads, and as a side dish.
- Fresh Legumes: Legumes that are consumed fresh, either whole or with their pods. This category includes green beans, snap peas, and fresh peas. They are often lightly cooked or eaten raw in salads, stir-fries, and as side dishes.
- Soybeans: Soybeans are a versatile legume used for making soy milk, tofu, tempeh, and soy sauce. They can also be consumed whole or as edamame (young soybeans in the pod).
- Peanuts: Peanuts are technically legumes, though they are often grouped with nuts due to their similar nutrient profile and culinary uses. They are consumed roasted, ground into peanut butter, or used in various savory and sweet dishes.
Each type of legume offers unique flavors, textures, and nutritional benefits, making them a valuable part of various cuisines worldwide.