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Unformatted text preview: Legumes and oils Legumes2 nd only to grains in importance to humans. Legumes are typically combined with grains for proper nutrition such as rice and soybeans (Asia), corn and beans (Latin America) and barley and lentils (The Middle East). These combinations provide complete amino acids. Structure A legume is a member of the bean family (Fabaceae). A legume is also a dry, simple fruit which splits along two seams to release seeds. The pulse is the edible dried legume seed. Nitrogen fixationplants need nitrogen. However, atmospheric nitrogen is useless to plants. Plants form a symbiotic association in roots with nitrogen-fixing bacteria. The bacteria infect the root, causing a swollen area called a nodule. The bacteria live in the nodules and get carbohydrates. This converts nitrogen to a usable form. Legumes now have high yields because of Non-shattering fruits o Even when they dry and split open, they do not fall out Lager seed size Uniform fruit maturation Lack of dormancy o Can plant after harvesting Lentils Among the most ancient plants to be cultivated by humans 4200 B.C. lentils spread into Europe from the Middle East and Mediterranean 4200 B....
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This note was uploaded on 04/17/2008 for the course BIO_SCI 114 taught by Professor Russin during the Winter '08 term at Northwestern.
- Winter '08