Legumes have a high content of protein, two to three times that of wheat and rice. Their protein develops from a symbiotic relationship with species of the Rhizobium bacteria, which invade the roots of legume plants and convert nitrogen in the air into a form that is directly usable by the plant to make amino acids.
As a vegetable source of protein, legumes have been highly prized throughout history. No other food item has been so notably honored. Each of the four major legumes known to Rome lent its name to a prominent Roman family: Fabius (fava bean), Lentulus (lentil), Piso (pea), and Cicero (chick pea).
Legumes have been domesticated for thousands of years. Some date back to 3000 BCE. Today they make up staple ingredients in many food cultures.
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