https://www.britannica.com/science/legume
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Legume, also called pod, fruit of plants in the pea family (Fabaceae). Most legumes are dehiscent fruits that release their seeds by splitting open along two seams, though some, such as peanuts (Arachis hypogaea) and carobs (Ceratonia siliqua), do not naturally open. The fruits come in a variety of sizes and shapes; many, however, are long and narrow and bear their seeds in a single line. The largest legumes are borne by the monkey ladder (Entada gigas) and can reach up to 2 metres (6.6 feet) in length. At maturity, legume fruits are usually dry and papery or hard and woody; the legumes of certain food crops, such as snow peas (variety of Pisum sativum), edamame (Glycine max), and green beans (Phaseolus vulgaris), are harvested while still green and fleshy.
Legumes furnish food for humans and animals and provide edible oils, fibres, and raw material for plastics. Many are grown for their edible seeds, which are high in protein and contain many of the essential amino acids. More important members of the legume family are bean, chickpea, cowpea, lentil, pea, peanut, soybean and tamarind.
