Resource:Nutrition Integration Fact Sheet - Legumes

Legumes are a classification of plants that includes peanuts, groundnuts and pulses such as peas (chick, pigeon, etc.), beans (kidney, soy, etc.) and lentils. Legumes are a nutritionally significant source of iron, zinc, dietary fiber, folate, and dietary protein. The levels of iron and zinc in legumes are similar to those in meats, poultry and fish. Because legumes also fix nitrogen into the soil as they grow, replenishing critical nutrients lost during production of staple crops and improving soil health, they are also of significant agronomic value. This is especially valuable for smallholder farmers, who frequently struggle to maximize crop yields due to declining soil health after many years of intensive use on limited landholdings. Find full rext/ resource under "Additional Information" tab